Almond Flour Peanut Butter Cookies
Servings 2 dozen cookies
Ingredients
- 1½ cups + 3 tablespoons superfine blanched almond flour
- ½ cup + 3 tablespoons tapioca starch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- ½ cup coconut sugar
- ½ cup packed light brown sugar
- ¾ cup organic creamy peanut butter
- 1 large egg, at room temperature
- 1½ teaspoons pure vanilla extract
Optional
- sea salt, for topping f
Instructions
- Preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium-high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
- Add the peanut butter and mix until combined, scraping down the sides.
- Add the egg and vanilla, and mix until combined, again scraping down the sides.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 Tablespoon-sized balls of dough, 2-inches apart on the prepared baking sheet(s). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss-cross pattern.
- Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still looks very soft.
- Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely.
- Store in an airtight container for several days, though the cookie edges will start to soften over time.