If you’re on the lookout for a cookie that is delightfully nutty, warmly spiced, and irresistibly tender, you have to try this Almond Flour Cookies with Peanut Butter and Allspice Recipe. These cookies are a fantastic blend of wholesome almond flour combined with creamy peanut butter, kissed by the subtle warmth of allspice. The balance of textures and flavors here is nothing short of magical, making these treats perfect for anytime snacking or a heartwarming dessert. Whether you’re baking for yourself, friends, or family, these cookies offer a delicious twist on classic flavors that feels both comforting and a bit special.
Ingredients You’ll Need
These ingredients are simple but essential, each adding something unique to the flavor, texture, or color of the Almond Flour Cookies with Peanut Butter and Allspice Recipe. From the nutty base of almond flour to the aromatic hint of allspice, every element plays an important role in creating these delicious cookies.
- White sugar (1/2 cup plus 3 tablespoons): Provides sweetness and forms a nice crust when cookies bake.
- Brown sugar (1/2 cup): Adds moisture and a deep, caramel-like flavor that complements the peanut butter.
- Peanut butter (1 cup): The star ingredient that gives the cookies richness, body, and that unmistakable nutty taste.
- Vanilla extract (1 teaspoon): Brings a warm, sweet floral note that enhances all the other flavors.
- Almond or oat milk (1/2 cup): Adds moisture without overpowering the nutty profiles.
- Baking powder (1 1/2 teaspoons): Helps the cookies rise just enough for a tender bite.
- Salt (1 teaspoon): Balances sweetness and amplifies the peanut butter and allspice flavors.
- Allspice (1/2 teaspoon): Gives that mild but distinctive spice, adding warmth and coziness to every bite.
- Almond flour (2 1/2 cups): The gluten-free, nutty foundation that makes these cookies soft and wholesome.
How to Make Almond Flour Cookies with Peanut Butter and Allspice Recipe
Step 1: Cream Sugars and Peanut Butter
Start by creaming together 1/2 cup of white sugar, brown sugar, and peanut butter in a large bowl using a hand mixer or stand mixer. This takes about 3 minutes and ensures that the sugars are fully incorporated, creating a smooth, fluffy base that will give your cookies a tender crumb.
Step 2: Mix in Vanilla and Almond Milk
Next, beat in the vanilla extract and almond milk. These liquids add moisture and subtle flavor nuances, setting up a silky batter that balances the density of the peanut butter perfectly.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, whisk together the baking powder, salt, allspice, and almond flour. Doing this keeps everything evenly distributed, so no bite is bland or overly spiced.
Step 4: Blend Dry Ingredients into Wet
Slowly add the dry mixture to the wet ingredients, beating continuously for 2 minutes. This careful mixing ensures a well-blended dough that’s smooth, yet sturdy enough to hold together when shaping the cookies.
Step 5: Chill the Dough
Place the dough in the refrigerator for at least 30 minutes. This step is crucial—it firms up the mixture, making it easier to roll and helps maintain the cookie’s shape during baking.
Step 6: Preheat the Oven
While the dough chills, preheat your oven to 375 degrees Fahrenheit (190 C), getting it ready for baking these fragrant, nutty treats to perfection.
Step 7: Shape and Coat the Cookies
Roll the dough into one-inch balls, then coat each in the reserved 2 tablespoons of sugar. Flatten each ball with a fork in a criss-cross pattern—a classic peanut butter cookie hallmark that lets these almond flour versions shine.
Step 8: Bake Until Golden Brown
Bake the cookies for 10 minutes or until they turn a lovely golden brown around the edges. This timing locks in moisture while giving you that perfect just-baked texture and aroma.
How to Serve Almond Flour Cookies with Peanut Butter and Allspice Recipe
Garnishes
A simple dusting of cinnamon sugar or a light drizzle of melted dark chocolate takes these cookies to the next level. Toasted almond slivers sprinkled on top add delightful crunch and visual appeal.
Side Dishes
Pair these cookies with a warm cup of chai tea or a creamy latte to complement the spicy notes of allspice and rich peanut butter. They also go wonderfully with a scoop of vanilla ice cream for an indulgent dessert.
Creative Ways to Present
Serve them stacked with a layer of peanut butter frosting in between for a decadent cookie sandwich, or arrange them on a festive platter with mixed nuts and dried fruits for a cozy gathering centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, so they’re just as enjoyable the next day.
Freezing
If you want to stock up, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer bag. They freeze beautifully for up to 3 months and thaw quickly at room temperature.
Reheating
To bring back that freshly baked warmth, pop the cookies in a 300-degree oven for about 5 minutes or microwave them for 15 seconds. This little trick revives their softness and delicious aroma instantly.
FAQs
Can I substitute almond flour with regular flour?
You can, but the texture and flavor will change significantly. Almond flour gives these cookies their signature moistness and nuttiness, whereas regular flour will make them less tender and less rich.
Is it necessary to chill the dough?
Chilling makes shaping much easier and helps the cookies bake evenly without spreading too much. Skipping this step might result in flatter, less structured cookies.
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will give the cookies a bit more texture and an extra peanutty crunch that’s delightful if you love that sensation.
What does allspice add to the cookies?
Allspice contributes a warm, aromatic flavor reminiscent of cinnamon, cloves, and nutmeg combined, adding depth and cozy spice notes that complement the peanut butter beautifully.
Are these cookies gluten-free?
Yes! Using almond flour makes these cookies naturally gluten-free, perfect for anyone avoiding gluten but still wanting a delicious, satisfying cookie.
Final Thoughts
I encourage you to make the Almond Flour Cookies with Peanut Butter and Allspice Recipe soon—you’ll love how these cookies blend comfort and a touch of spice into every bite. Baking them is a joy, sharing them an even bigger one, and tasting them? Well, that’s just pure happiness. Happy baking, my friend!
Print
Almond Flour Cookies with Peanut Butter and Allspice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and easy-to-make Almond Flour Cookies featuring a blend of peanut butter, almond flour, and warm spices. These gluten-free cookies offer a soft, chewy texture with a sweet and nutty flavor, perfect for a wholesome treat any time of day.
Ingredients
Wet Ingredients
- 1/2 cup white sugar (plus 3 tablespoons, reserved)
- 1/2 cup brown sugar
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup almond or oat milk
Dry Ingredients
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 2 1/2 cups almond flour
Instructions
- Cream the Sugars and Peanut Butter: In a large mixing bowl, use a hand mixer or stand mixer to blend 1/2 cup white sugar, brown sugar, and peanut butter together for about 3 minutes until smooth and creamy.
- Add Vanilla and Milk: Beat in the vanilla extract, followed by the almond or oat milk, mixing well to combine all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the baking powder, salt, allspice, and almond flour until evenly distributed.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, beating slowly for 2 minutes until a uniform dough forms.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to firm it up and allow flavors to meld.
- Preheat Oven: Set your oven to 375°F (190°C) and let it warm while you prepare the cookies.
- Form Cookies: Roll the chilled dough into one-inch balls, then coat each ball by rolling it in the reserved 3 tablespoons of white sugar. Place the balls on a baking sheet and flatten them gently with a fork, creating a classic criss-cross pattern.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes, or until they turn golden brown around the edges.
Notes
- Refrigerating the dough helps prevent spreading and keeps the cookies thick and chewy.
- You can substitute oat milk with any other plant-based milk if preferred.
- For a nuttier flavor, try using almond butter instead of peanut butter.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
