These almond flour peanut butter cookies will be your new favorite peanut butter dessert, as they're as tasty as can be! This fantastic cookie recipe only takes 10 minutes to prepare but tastes like they were made at a specialty bakery! Not to mention, they are easy to make, completely delicious, and naturally gluten-free!
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Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a stand mixer or a large mixing bowl, cream together the softened butter, creamy peanut butter, sugar, and light brown sugar until smooth and creamy.
Next, add the room temperature egg, vanilla extract, baking soda, baking powder, and salt. Mix well until all ingredients are incorporated and the mixture is smooth. *If your mixture begins to "curdle" after adding the egg, add 1 tablespoon of the almond flour to the mixture.
Stir in the almond flour until fully incorporated throughout the dough and there are no remaining dry spots.
Using your hands or a melon baller (I recommend the melon baller as the dough is sticky!), roll the dough into 1-inch round balls. You may roll them in sugar if desired. Place the dough balls onto the prepared baking sheet, and leave about 2 inches of space between each cookie.
Then, take a fork and gently press the cookies down until they are about half of their original height. Take the fork and press it in the opposite direction to make the criss-cross tine marks of a classic peanut butter cookie.
Bake the cookies at 350°F (175°C) for 8-10 minutes. They are done when the bottoms turn slightly golden, the middle of the cookie may look like it is not fully set.
Remove your cookies from the oven and let them sit on the hot baking sheet for 5 additional minutes as they finish cooking. Transfer the cookies to a wire cooling rack to cool completely before serving or storing.
Notes
Almond meal will work in place of almond flour, but may slightly change the density and texture.
You may wet the fork, or dip it in sugar to prevent it from sticking to the cookie when making the tine marks.
Almond butter may be substituted for peanut butter at a 1:1 ratio.