Almond Flour Peanut Butter Cookies

5 from 3 votes

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These almond flour peanut butter cookies are soft and chewy and packed with chocolate chips and peanut butter chips. They are super easy to make and are sure to become a household favorite.

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: Unspecified

Servings: cookies

Calories: 159kcal

Author: Joanne Stekler

Equipment

Mixer

Ingredients

1 ¼ cup (140 grams) almond flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup creamy peanut butter I use Jif for all baking with peanut butter
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
½ cup (110 grams) dark brown sugar, packed
1 egg, room temperature
1 tablespoon whole milk
1 teaspoon vanilla
½ cup peanut butter chips
½ cup chocolate chips

Instructions

Preheat the oven to 350°F
Sift the almond flour, baking soda, baking powder, and salt into a small to medium sized bowl.
1 ¼ cup (140 grams) almond flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple minutes until light and fluffy.
1 cup creamy peanut butter, 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened, ½ cup (110 grams) dark brown sugar, packed, ½ cup (100 grams) granulated sugar
Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.
1 egg, room temperature, 1 tablespoon whole milk, 1 teaspoon vanilla
Add the almond flour mixture and mix until just combined.
Add the peanut butter chips and chocolate chips and mix by hand.
½ cup peanut butter chips, ½ cup chocolate chips
Using a spoon or a medium cookie scoop (#40), scoop 2 tablespoon balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not overbake!
Cool on a rack. These cookies will keep for at least one to two weeks at room temperature.

Notes

Freeze cookie dough to be able to make freshly baked cookies at any time! Just scoop balls of dough onto a cookie sheet and freeze them overnight. Transfer them to a freezer bag and store for 3 to 6 months.

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