Almond Flour Peanut Butter Cookies with Chocolate Chips Recipe
Delicious and easy-to-make almond flour peanut butter cookies with melty semi-sweet chocolate chips. These cookies are soft, chewy, and packed with nutty flavors, perfect for a gluten-free treat that satisfies your sweet tooth.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tablespoons almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 egg (large)
- 1/2 cup peanut butter
- 1/4 cup unsalted butter (at room temperature)
- 1/4 cup light brown sugar (packed)
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup + 2 tablespoons semi sweet chocolate chips (plus more for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a large baking pan with parchment paper and set aside to prepare for baking the cookies.
- Mix Dry Ingredients: In a small bowl, whisk together almond flour, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Beat Wet Ingredients: In a larger mixing bowl, combine the egg, peanut butter, room temperature unsalted butter, light brown sugar, white sugar, and vanilla extract. Use a handheld electric mixer to beat for about 2 minutes until the mixture becomes creamy and fluffy.
- Combine Dry and Wet Ingredients: Add the prepared dry mixture along with the semi-sweet chocolate chips to the wet ingredients. Beat again using the electric mixer until everything is thoroughly combined.
- Form Cookies: Using an ice cream scoop or spoon, scoop approximately 3 tablespoons of cookie dough onto the prepared baking sheet, spacing the mounds at least 2 inches apart. Optionally, press extra chocolate chips on top of each cookie for added chocolaty goodness.
- Bake Cookies: Place the baking pan in the preheated oven and bake for 14 to 18 minutes. Rotate the pan halfway through baking to ensure even cooking. Bake until the cookies turn a deep golden color on top.
- Cool: Remove the cookies from the oven and transfer the baking pan to a wire rack. Allow the cookies to cool completely before serving for best texture and flavor.
Notes
- Room temperature butter ensures the dough mixes smoothly and the cookies achieve the right texture.
- Use parchment paper on the baking pan to prevent sticking and easy cleanup.
- Spacing the dough mounds about 2 inches apart allows the cookies to spread evenly without joining together.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a softer cookie, reduce baking time slightly; for a crisper texture, bake a minute or two longer.
Keywords: Almond flour cookies, Peanut butter cookies, Gluten free dessert, Chocolate chip cookies, Easy baking recipe
