Looking for a new entry for your holiday baking repertoire? Or just a great afternoon snack? I’m on an almond flour baking kick, and I think you’re really going to like these Almond Flour Peanut Butter Cookies with Chocolate Chips. Why almond flour? Replacing regular flour with almond flour adds protein to your cookies without the carbs. I’m not gluten-free, but I do feel better when I reduce the amount of carbs in my life, so I like to experiment with gluten-free recipes.
This one fits the bill—gluten-free but so delicious you won’t notice the difference. In this case, the almond flour doubles down on that nutty flavor you love in peanut butter cookies. In fact, these may be even better than your traditional peanut butter cookies: that great peanut flavor, sandy texture, and a few pops of chocolate for fun. And because chocolate, say it with me, makes everything better. (See, you get me.)
So how do I make Almond Flour Peanut Butter Cookies?
First, preheat your oven to 325 degrees F (160 degrees C). Then combine 1 c. peanut butter, 1/2 c. light brown sugar, 1 egg, and 1 t. vanilla extract in a large bowl and stir with a large wooden spoon until combined. (If your peanut butter seems too stiff to stir, heat in microwave for 30 seconds on medium power to soften).
Then stir in 3 T. melted butter.
Stir in 2/3 c. almond flour and 1/2 t. salt.
When fully combined, stir in chocolate chips.
Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball. If dough is too soft to hold its shape, refrigerate for 20 minutes. The butter will start to firm up so that you can roll dough into balls. Place on a parchment paper-lined baking sheet a couple of inches apart. Use a fork to flatten and make a cross hatch on them.
Bake for 12-14 min, until you can smell them, and they are lightly browned on top. Put the cookie sheet on a cooling rack and let sit for 3 minutes to let cookies firm up. Then remove cookies and place directly on cooling rack.
Can you freeze Almond Flour Peanut Butter Cookies?
Yes! You can freeze both the dough and the cookies. If you want to freeze the dough, follow the recipe up through the point of rolling the dough into balls. Then, put the balls into a ziplock freezer bag and freeze them. Defrost them in the refrigerator for 24 hours, and then take them out of the fridge 10-20 minutes before baking. Letting them warm up a little will allow you to smoosh them down and cross-hatch them without them cracking too much. And you really do want to smoosh them down before baking so they cook evenly.
Once you have baked your cookies, you can freeze them as well. Wait for them to fully cool, then put them in a ziplock freezer bag or freezer-safe container. Separating them with parchment or waxed paper is a good idea. When you’re ready to eat them, just defrost them in the refrigerator 24 hours in advance. Both cookie dough and cookies will last up to three months in the freezer.
What is the difference between almond meal and almond flour?
Almond meal and almond flour are terms used for the same thing—both mean finely ground almonds. The majority of almond flour products are made by finely grinding blanched almonds (almonds where the skins have been removed). Almond meal can mean finely ground blanched or unblanched almonds, and almond meal may be a coarser grind than almond flour.
How do I make my own almond flour?
You can easily make your own almond flour with the help of a food processor. Just take a quantity of blanched almonds (you can often find these as blanched, slivered almonds in the grocery store) and blitz in a food processor until they are finely ground. Just make sure you stop as soon as you see the texture you want—if you grind for too long, your almond flour will turn into almond butter.
What are the benefits of using almond flour in my recipes?
Almond flour, since it is made just from raw almonds, is quite healthy for you. Almonds are low in carbs and high in fiber, protein, manganese, magnesium, and Vitamin E. They are also high in omega-3 fatty acids. Adding almond flour to a recipe adds fat, which adds richness to a recipe and can extend the shelf life of the cookies.
What else can you use almond flour for?
Almond flour is used in many French desserts—try making macarons or making a frangipane base for a tart. You can also use almond flout as a replacement for all-purpose flour (or for some of the flour) in regular cake or cookie recipes (see below). Almond meal can also make a delicious crumble topping for a fruit crisp, crumble, or tart when mixed with flour, sugar, and butter. Finally, you can replace breadcrumbs with almond flour when you are making breaded chicken or fish—though almond flour will burn more quickly than traditional breadcrumbs.
How do I substitute almond flour for regular flour?
Substitution for regular flour really depends on the recipe. In some cases you can replace all-purpose flour with almond flour on a 1:1 basis. (So, if the recipe called for 1 cup of all-purpose flour, replace with 1 cup of almond flour.) However, for other recipes, a 1:2 ratio is better—using twice as much almond flour as all-purpose flour. In addition, almond flour won’t develop gluten as all-purpose flour will. Many recipes will increase the number of eggs used to help bind the ingredients together and create structure. Also, it should be noted that almond flour is not a magic ingredient for gluten-free baking—there are several wonderful gluten-free baking guides out there like this one that have much more information on how to get the texture you are looking for when using gluten-free ingredients for cakes, cookies, breads, and more.
Can you freeze almond flour?
Yes! And since almond flour is expensive both to buy and to make, you should definitely freeze any leftovers for your next batch. According to Bob’s Red Mill, you can even freeze almond flour for 4-5 months after its sell by date, as long as you keep it in an airtight container. You can also keep it in the fridge if you prefer, and in fact, if you are planning to store almond flour for over a few weeks, you should keep it in the refrigerator or freezer. Almond flour (and other nut flours) can turn rancid more quickly than traditional flour.
If you enjoy these almond flour cookies, you might also want to check out my Almond Flour Chocolate Cookies. For other delicious desserts, don’t miss my French Yogurt Cake with Almonds, Ultimate Blondies with Chocolate Chips, and my Mango Coconut Yogurt Parfaits.
- 1 cup peanut butter (250g)
- 1/2 c. light brown sugar (100g)
- 1 large egg
- 1 t. vanilla extract
- 3 T. unsalted butter, melted (45 g)
- 2/3 c. almond flour (67g)
- 1/2 t. kosher salt
- 1/4 c. chocolate chips
- Preheat oven to 325 degrees F (160 degrees C).
- Combine peanut butter, brown sugar, egg, and vanilla extract in a large bowl and stir with a large wooden spoon until combined. (If your peanut butter seems too stiff to stir, heat in microwave for 30 seconds on medium power to soften).
- Then stir in 3 T. melted butter.
- Stir in almond flour and salt.
- When fully combined, stir in chocolate chips.
- Scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball. If dough is too soft to hold its shape, refrigerate for 20 minutes. The butter will start to firm up so that you can roll dough into balls.
- Place cookie dough balls on a parchment paper-lined baking sheet a couple of inches apart. Use a fork to flatten and make a cross hatch on them.
- Bake for 12-14 min, until you can smell them, and they are lightly browned on top.
- Put the cookie sheet on a cooling rack and let sit for 3 minutes to let cookies firm up.
- Then remove cookies and place directly on cooling rack to finish cooling.
If you are gluten-free, make sure that your peanut butter and chocolate chips are gluten-free. Most are, but make sure you double-check.
Nutrition Information:Yield: 9 Serving Size: 2
Amount Per Serving: Calories: 321 Total Fat: 24g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 31mg Sodium: 307mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 3g Sugar: 14g Sugar Alcohols: 0g Protein: 9g