Almond Flour Peanut Butter Cookies with Chocolate Chips
These Almond Flour Peanut Butter Cookies are soft, thick, and packed with chocolate chips. Naturally gluten-free and no chilling required—so delicious!
Servings 9 cookies
Calories 226kcal
Equipment
Ingredients
- 1 cup + 2 tablespoons almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- ½ cup peanut butter
- ¼ cup unsalted butter at room temperature
- ¼ cup light brown sugar packed
- ¼ cup sugar white granulated
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F (or 177°C) and a large baking pan with parchment paper and set aside.
- Add almond flour, baking soda, and salt into a small bowl and whisk to combine. Set aside.
- Add the egg, peanut butter, butter, both sugars and vanilla extract into a larger bowl and beat with a hand held electric beater for 2 minutes, until creamy and fluffy.
- Add the combined dry ingredients and chocolate chips, and beat to combine.
- Scoop approximately 3 tablespoons of dough (an ice cream scoop works well) onto the prepared cookie sheet, spacing the mounds about 2 inches apart. If desired, add extra chocolate chips on top of the cookie dough.
- Bake for 14 to 18 minutes, rotating the pan halfway through, until the cookies are a deep golden color. Place pan on a wire rack to cool.
Notes
Use standard Jiff or Skippy peanut butter.
Don't want peanut butter? Use almond butter instead.
Nutrition
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 187IU | Calcium: 22mg | Iron: 1mg