Gluten-free Peanut Butter Cookies
These Almond Flour Peanut Butter Cookies have a light peanut-y flavor studded with chocolate chips. Gluten-free, low-carb, and so easy—no mixer required.
Servings: 9 (makes 18 cookies)
Calories: 331kcal
Ingredients
- 1 cup peanut butter 250g
- ½ cup light brown sugar 100g
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted (45 g)
- ⅔ cup almond flour 67g
- ½ teaspoon kosher salt
- ¼ cup chocolate chips
Instructions
- 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 tablespoons 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 minutes, 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.
Notes
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.
Freezing Instructions
Dough: 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.
Cookies: 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.
Nutrition
Calories: 331kcal | Carbohydrates: 23g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 263mg | Potassium: 201mg | Fiber: 2g | Sugar: 18g | Vitamin A: 143IU | Calcium: 49mg | Iron: 1mg
