Craving creamy peanut butter and satisfying chewable cookies? Look no further! These decadent Almond Flour Peanut Butter Cookies are gluten-free and packed with protein, offering a delightful contrast between soft centers and crispy edges. Bake these cookies in just 20 minutes.
Preheat the oven at 350 F. Line two baking sheets with silicone sheets or parchment paper.
Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Using an ice-cream scoop (3 tablespoon), scoop out cookies and place them on the baking tray.
Take a fork and press them using a crisscross pattern on the cookies.
Place the baking tray in the middle rack of the oven and bake to 9 – 12 minutes until the edges are light golden in color.
Once out of the oven, allow them to cool in the baking tray for 5 – 10 minutes before transferring them to the wire rack to cool completely.
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Notes
Go flat, not round- Unlike classic cookies, these beauties hold their shape. Form flattened discs instead of balls before baking. This will ensure they stay delicious and chewy.
Criss-cross charm - Gently press a fork over the cookie dough to create a criss-cross pattern. The dough might stick a bit, so be gentle. Tip: Dipping the fork in water can help prevent sticking, but I found it wasn't necessary.
Look for edges - These cookies are quick, baking in 9-12 minutes. Your guide is the edge color - light brown means they're ready! Remember, slightly under-baked is better than over-baked for the ultimate chewy treat.
Patience is a virtue (and chewy cookies) - Don't be fooled by the soft appearance straight out of the oven. Give your cookies time to cool on the tray - they'll magically firm up and become perfectly chewy as they settle.