2-Ingredient Almond Flour Peanut Butter Cookies: They're easy to make, gluten-free, and packed with flavor. A perfect combination of simplicity and taste for a guilt-free treat that anyone can enjoy.
In this blog post, I’ll walk you through the simple process of making these almond flour peanut butter cookies with just two main ingredients, and also give you a few optional additions to enhance the taste and texture of your cookies.
These 2-ingredient almond flour peanut butter cookies are a simple, healthy, and delicious treat you can whip up in no time. Whether you keep it basic or experiment with optional ingredients, this recipe is a crowd-pleaser.
Perfect for anyone looking for a gluten-free, low-carb, and naturally sweet snack, these cookies are sure to become a favorite in your baking rotation. Try them today and enjoy a sweet, nutty, and chewy bite of goodness!
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About Almond Flour Peanut Butter Cookies
Almond flour and peanut butter are a match made in heaven. These two ingredients create a soft, melt-in-mouth cookie that’s naturally gluten-free and packed with flavor. Plus, you can easily customize the cookies with a few optional ingredients for extra sweetness and depth of flavor.
Whether you’re looking for a quick snack or a healthier dessert, these almond flour peanut butter cookies are perfect. They require minimal prep time, so you’ll have freshly baked cookies in no time.
Why You’ll Love This Recipe
- Quick and Easy: With just two main ingredients, you can bake a batch of cookies in under 20 minutes.
- Gluten-Free and Healthier: These cookies are made with almond flour and peanut butter, making them a great choice for gluten-free and low-carb diets.
- Customizable: Add maple syrup for sweetness, vanilla essence for extra flavor, or milk to help bind the dough.
- Minimal Ingredients: Perfect for when you want a simple treat without complicated steps or a long shopping list.
Ingredients
The beauty of this recipe lies in its simplicity. All you need are almond flour and peanut butter to get started. That’s it! These two ingredients combine to create a soft, and flavorful cookie that you’ll love.
- 2 cups blanched almond flour – A gluten-free flour alternative that adds a nutty taste and soft texture.
- ¾ cup peanut butter – Adds richness, flavor, and moisture to the cookies. You can use creamy or crunchy variety peanut butter, both work fine.
Optional Ingredients:
- 1 tablespoon maple syrup – For added sweetness.
- 2 teaspoon vanilla essence – To enhance the flavor.
- 1-2 tablespoon milk – To help bind the dough if it’s too dry.
Instructions
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Ingredients: In a bowl, combine the almond flour and peanut butter. Stir until a dough forms. If desired, add maple syrup for sweetness, vanilla essence for flavor, and milk to help bind the dough.
Form Cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten them gently with back of a cup or a fork to create a crisscross pattern.
Optional: You can add almonds, whole or slivered for garnish.
Bake: Bake for 10-12 minutes, or until the edges turn golden brown.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Substitutions and Variations
- Peanut Butter Substitute: You can use almond butter or any nut butter of your choice if you prefer a different flavor.
- Sweetener Alternatives: If you don’t have maple syrup, honey or agave syrup will work well as a sweetener.
- Add-ins: Feel free to add chocolate chips, raisins, or chopped nuts for extra texture and flavor.
- Non-Dairy Milk: If you’re dairy-free, almond milk, oat milk, or coconut milk can be used to help bind the dough.
Pro Tips
Here are some helpful tips to ensure your 2-ingredient almond flour peanut butter cookies turn out perfectly every time:
- Peanut Butter Consistency Matters:
- Make sure to use creamy peanut butter for a smooth dough. If you use chunky peanut butter, the cookies may have a more uneven texture.
- If your peanut butter is too thick, add a little bit of milk (or your preferred non-dairy milk) to help bind the dough.
- Don’t Skip the Milk (if Needed):
- If your dough feels too crumbly, don’t be afraid to add 1-2 tablespoons of milk. This will help the dough come together and make it easier to form the cookies.
- Use Parchment Paper:
- Line the baking sheet with parchment paper (cut to fit) to avoid sticking and make clean-up easier.
- Don't Overbake:
- Keep an eye on your cookies. They can quickly turn golden brown and firm up. Overbaking can cause them to dry out, so remove them once the edges are golden and the centers are set.
- Customize with Add-ins:
- Feel free to customize the flavor of your cookies by adding extras like chocolate chips, raisins, or chopped nuts to the dough before shaping them. You can also sprinkle a little sea salt on top for a sweet-and-salty contrast.
- Room Temperature Ingredients:
- For the best consistency, use room temperature peanut butter. If it's too cold, it will be harder to mix into the almond flour, and the dough may end up too stiff.
- Cooking Times Vary:
- Cooking times can vary depending on the model of your oven and thickness of the cookie. Check the cookies at the 8-minute mark to ensure they don’t overbake. They should be golden on the edges and slightly firm to the touch.
- Experiment with Sweeteners:
- If you don’t have maple syrup, you can use honey, agave syrup, or stevia (for a sugar-free option) to sweeten the dough.
- Storage Tip:
- These cookies stay fresh for up to 5 days at room temperature in an airtight container. For longer storage, refrigerate them for up to a week, or freeze them for up to 3 months for a longer shelf life.
By following these tips, your almond flour peanut butter cookies will come out perfectly every time. Enjoy baking!
Frequently Asked Questions
Yes, you can mix peanut butter with almond flour to make a simple and delicious cookie dough. The combination creates a soft, melt-in-mouth texture that’s perfect for gluten-free and low-carb treats.
Your almond flour cookies may be falling apart because the dough lacks enough binding ingredients like butter or milk to hold it together. You can fix this by adding a small amount of milk or peanut butter to help bind the dough and improve the cookie’s structure.
Storage
These almond flour peanut butter cookies store well in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months.
Serving Suggestions
Enjoy these cookies as a snack, dessert, or even as a breakfast treat with a cup of coffee. They also make a great addition to a lunchbox or a post-workout snack, providing a satisfying combination of protein and healthy fats.
Healthy Snacks
Almond Flour Peanut Butter Cookies
Equipment
Ingredients
- 2 cups blanched almond meal
- ¾ cup peanut butter
Optional Ingredients:
- 2 teaspoon Vanilla Extract
- 1 tablespoon Maple Syrup
- 1-2 tablespoon milk
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a bowl, combine the almond flour and peanut butter. Stir until a dough forms. If desired, add maple syrup for sweetness, vanilla essence for flavor, and milk to help bind the dough.
- Form Cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten them gently with back of a cup or a fork to create a crisscross pattern.
- Optional: You can add almonds, whole or slivered for garnish.
- Bake: Bake for 10-12 minutes, or until the edges turn golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Pro Tips
Here are some helpful tips to ensure your 2-ingredient almond flour peanut butter cookies turn out perfectly every time:- Peanut Butter Consistency Matters:
- Make sure to use creamy peanut butter for a smooth dough. If you use chunky peanut butter, the cookies may have a more uneven texture.
- If your peanut butter is too thick, add a little bit of milk (or your preferred non-dairy milk) to help bind the dough.
- Don’t Skip the Milk (if Needed):
- If your dough feels too crumbly, don’t be afraid to add 1-2 tablespoons of milk. This will help the dough come together and make it easier to form the cookies.
- Use Parchment Paper:
- Line the baking sheet with parchment paper (cut to fit) to avoid sticking and make clean-up easier.
- Don't Overbake:
- Keep an eye on your cookies. They can quickly turn golden brown and firm up. Overbaking can cause them to dry out, so remove them once the edges are golden and the centers are set.
- Customize with Add-ins:
- Feel free to customize the flavor of your cookies by adding extras like chocolate chips, raisins, or chopped nuts to the dough before shaping them. You can also sprinkle a little sea salt on top for a sweet-and-salty contrast.
- Room Temperature Ingredients:
- For the best consistency, use room temperature peanut butter. If it's too cold, it will be harder to mix into the almond flour, and the dough may end up too stiff.
- Cooking Times Vary:
- Cooking times can vary depending on the model of your oven and thickness of the cookie. Check the cookies at the 8-minute mark to ensure they don’t overbake. They should be golden on the edges and slightly firm to the touch.
- Experiment with Sweeteners:
- If you don’t have maple syrup, you can use honey, agave syrup, or stevia (for a sugar-free option) to sweeten the dough.
- Storage Tip:
- These cookies stay fresh for up to 5 days at room temperature in an airtight container. For longer storage, refrigerate them for up to a week, or freeze them for up to 3 months for a longer shelf life.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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