Craving a delicious, guilt-free treat? These keto almond flour peanut butter cookies are the perfect solution! They're incredibly easy to make, requiring only a handful of ingredients and minimal time. Soft, moist, and bursting with peanut butter flavor, these cookies are a hit with the whole family, whether they follow a low-carb diet or not.
Introduction
If you're on a ketogenic diet or simply looking for a healthier cookie option, these almond flour peanut butter cookies are a must-try. This recipe provides a delightful twist on the classic peanut butter cookie, utilizing almond flour to create a satisfyingly soft and chewy texture while keeping the carb count low.
Why Almond Flour?
Almond flour serves as an excellent substitute for traditional wheat flour in keto baking. It's low in carbs, high in healthy fats, and adds a subtle nutty flavor that complements peanut butter perfectly. In this recipe, almond flour provides structure to the cookies, preventing them from crumbling too easily.
The Magic of 6 Ingredients
This recipe is incredibly simple, requiring only six key ingredients:
- Almond Flour: Provides the base for the cookies, offering a low-carb alternative to traditional flour. Blanched ground almonds are recommended. If using super fine almond flour, reduce the amount slightly (to ¾ cup plus 2 tablespoons) as it absorbs more moisture.
- Peanut Butter: Use unsweetened natural peanut butter (creamy!) with no added sugar or other oils. The only ingredient should be peanuts (and possibly sea salt). Stir the peanut butter well before using it to ensure it's soft and runny. Avoid using the hard dregs from the bottom of the jar.
- Granulated Sweetener: A granulated erythritol/monk fruit sweetener blend is ideal as a 1:1 sugar replacement. Other keto-friendly sweeteners like xylitol or allulose can also be used, but they may result in a softer cookie. Stevia drops (about 16) can be used as well.
- Egg: Acts as a binder, holding the cookies together.
- Vanilla Extract: Enhances the flavor profile, adding a touch of warmth and sweetness.
- Baking Powder: Helps to leaven the cookies, giving them a lighter, fluffier texture.
Step-by-Step Instructions
Making these cookies is a breeze! Here's a detailed guide:
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- Preheat the oven: Set the oven to 350°F (175°C).
- Prepare the baking sheet: Line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Combine wet ingredients: In a medium-sized bowl, use an electric mixer to beat the peanut butter, softened butter (if using), sweetener, vanilla extract, and egg until well combined.
- Add dry ingredients: In a separate small mixing bowl, combine the almond flour, baking powder, xanthan gum (if using), and salt. Add this dry mixture to the wet ingredients and mix until just combined. The dough should be firm enough to form balls.
- Form the cookies: Scoop out approximately 2 tablespoon (30g) of dough and roll into balls. Place the balls onto the prepared baking sheet, leaving some space between them. A medium cookie scoop helps ensure uniform size.
- Flatten and decorate: Use a fork to flatten each cookie dough ball into a 1 cm thick / 5 cm diameter disk, creating a criss-cross pattern on top. Dipping the fork in water may prevent sticking.
- Sprinkle with sea salt: This is optional but recommended to elevate the sweetness.
- Bake: Bake for 8-10 minutes (or until the edges are set). For softer cookies, bake for 8-9 minutes. For crunchier cookies, bake for about 12 minutes, until the tops are golden brown.
- Cool: Remove from the oven and let the cookies cool completely on the baking sheet before touching them. They will be very soft when hot and firm up as they cool.
Tips for Cookie Perfection
- Peanut Butter Consistency: Ensure the peanut butter is soft and runny, with plenty of oils. This contributes to the moistness of the cookies.
- Don't Overbake: Overbaking will result in dry, crumbly cookies. Keep a close eye on them and remove them from the oven when the edges are set.
- Cooling is Key: Resist the urge to touch the cookies while they are still warm. They need to cool completely to firm up properly.
- Fork Technique: Dipping the fork in water before pressing the cookies can prevent the dough from sticking.
- Cookie Thickness: Thicker cookies tend to stay softer, while thinner cookies become crispier. Adjust the thickness according to your preference.
- Xanthan Gum: Adding ½ tsp of xanthan gum can improve the texture, especially if omitting the egg. It helps bind the ingredients and prevent the cookies from becoming too fragile.
Variations and Add-Ins
- Chocolate Chips: Add sugar-free chocolate chips to the dough for almond flour peanut butter chocolate chip cookies.
- Spices: Instead of vanilla extract, add 1 teaspoon of cinnamon for a warm, spiced flavor.
- Nut Butters: Experiment with other nut butters like almond butter, sunflower seed butter, or cashew butter.
- Peanut Butter Cream Filling: For a decadent treat, make a peanut butter cream filling by mixing together ½ cup chilled coconut cream, 2-3 tablespoons peanut butter, 2-3 tablespoons powdered monk fruit sweetener, and ½ teaspoon vanilla extract. Chill the filling before spreading it on cooled cookies to make cookie sandwiches.
- Nuts: Add some crushed walnuts into the batter for extra crunch.
Storage Instructions
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months. To freeze, cool the cookies completely and place them in a freezer bag or container. Thaw at room temperature before serving. You can also freeze the dough before baking. Scoop and shape the dough, place on a baking sheet, and freeze for 1 hour before transferring to a freezer-safe bag for up to 3 months. Bake straight from the freezer for 10-11 minutes.
Nutritional Information
Each cookie contains approximately 1.4g - 2.4g net carbs, making them suitable for a ketogenic diet. This may vary based on the ingredients used.
Addressing Common Concerns
- Can I use peanut butter powder? Yes, you can use peanut butter powder in place of creamy peanut butter. Reconstitute the powder with equal parts water and powder.
- What if I have a peanut allergy? Substitute the peanut butter with Sunbutter (sunflower seed butter).
- Can I make these without egg? Yes, but add ½ tsp xanthan gum for binding.
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