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
Scale
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.
