Sugar Free Almond Flour Peanut Butter Cookies are your new go-to for a guilt-free treat that satisfies your sweet cravings with wholesome ingredients. This recipe is perfect for anyone looking for a delicious, low-carb, and gluten-free cookie option that’s incredibly easy to whip up.
Key Ingredients for Sugar Free Almond Flour Peanut Butter Cookies
- 1 ¾ cups blanched almond flour, finely ground
- ½ cup natural peanut butter (unsweetened and unsalted is best)
- ⅓ cup granulated erythritol or your preferred sugar substitute (adjust to taste)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
How to Make Sugar Free Almond Flour Peanut Butter Cookies
These Sugar Free Almond Flour Peanut Butter Cookies are a breeze to make, resulting in a delightfully tender crumb with a rich, nutty flavor that’s incredibly satisfying. With minimal prep and a short bake time, you can enjoy these wholesome cookies in under 30 minutes, making them perfect for a quick, healthy snack or dessert.
Step-by-Step Instructions
Preheat Your Oven and Prepare Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This step is crucial for evenly baked cookies.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the blanched almond flour, granulated erythritol (or your chosen sugar substitute), baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly, which will help the cookies rise properly.
Incorporate Wet Ingredients: Add the natural peanut butter, large egg, and vanilla extract to the bowl with the dry ingredients.
Mix the Dough: Using a spatula or a wooden spoon, mix all the ingredients together until a cohesive dough forms. Mix until just combined; overmixing can sometimes lead to tougher cookies. The dough should be thick and slightly sticky.
Shape the Cookies: Roll the dough into small balls, about 1-inch in diameter. For a classic peanut butter cookie look and to help them spread evenly, place the dough balls onto the prepared baking sheets, about 2 inches apart.
Create the Indentation (Optional but Recommended): For that iconic peanut butter cookie look, gently press down on the top of each dough ball with the tines of a fork. You can press down once or twice in a criss-cross pattern. This not only adds visual appeal but also helps the cookies bake evenly.
Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The cookies will continue to firm up as they cool. Avoid overbaking to maintain a tender texture.
Cool the Cookies: Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.
Why You’ll Love This Sugar Free Almond Flour Peanut Butter Cookies
You’ll absolutely adore these Sugar Free Almond Flour Peanut Butter Cookies for their perfect balance of nutty, slightly sweet, and wonderfully tender texture, delivering all the satisfaction of a classic peanut butter cookie without the sugar or gluten. Making these at home is remarkably budget-friendly compared to store-bought keto or sugar-free options, saving you money while guaranteeing fresh, quality ingredients. The simplicity of combining just a few pantry staples into a delicious, baked delight makes them an irresistible treat you’ll want to make again and again. Imagine the aroma filling your kitchen as these little gems bake – pure comfort!
These cookies offer a fantastic alternative to traditional peanut butter cookies, catering to various dietary needs while delivering on taste and texture. They are the ideal solution for a mid-afternoon pick-me-up, a healthy dessert after dinner, or even a special occasion treat that everyone can enjoy. Go ahead and give them a try; we’re confident they’ll become a staple in your baking repertoire!
Storing and Reheating Tips
To keep your Sugar Free Almond Flour Peanut Butter Cookies fresh and delicious, proper storage is key.
Room Temperature Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 3-4 days. Ensure the container is well-sealed to prevent them from becoming stale.
Refrigeration: For longer storage, you can refrigerate them in an airtight container. They will remain good for up to a week. Cold cookies will have a slightly firmer texture.
Freezing: If you want to enjoy these cookies for an extended period, freezing is an excellent option. Place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months. To reheat from frozen, simply let them thaw at room temperature or gently warm them in a toaster oven or microwave for a few seconds if you prefer them warm.
Final Thoughts
These Sugar Free Almond Flour Peanut Butter Cookies are a testament to how delicious and satisfying low-sugar baking can be. They’re easy, wholesome, and incredibly moreish, making them a perfect addition to any cookie repertoire. Give them a try and discover your new favorite guilt-free indulgence!
Sugar Free Almond Flour Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium mixing bowl, whisk together the blanched almond flour, granulated erythritol (or your chosen sugar substitute), baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly, which will help the cookies rise properly.1.75 cups blanched almond flour, 0.33 cup granulated erythritol, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- Add the natural peanut butter, large egg, and vanilla extract to the bowl with the dry ingredients.0.5 cup natural peanut butter, 1 large egg, 1 teaspoon vanilla extract
- Using a spatula or a wooden spoon, mix all the ingredients together until a cohesive dough forms. Mix until just combined; overmixing can sometimes lead to tougher cookies. The dough should be thick and slightly sticky.
- Roll the dough into small balls, about 1-inch in diameter. For a classic peanut butter cookie look and to help them spread evenly, place the dough balls onto the prepared baking sheets, about 2 inches apart.
- For that iconic peanut butter cookie look, gently press down on the top of each dough ball with the tines of a fork. You can press down once or twice in a criss-cross pattern. This not only adds visual appeal but also helps the cookies bake evenly.
- Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The cookies will continue to firm up as they cool. Avoid overbaking to maintain a tender texture.
- Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.