Almond Peanut Butter Cookies Recipe – Easy Almond Flour Delight

Last Updated on 3 months by Neha Deshmukh

Almond Peanut Butter Cookies Recipe – Easy Almond Flour Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a cookie recipe that’s both delicious and a little bit different. These Almond Peanut Butter Cookies are exactly that! They’re soft, chewy, packed with peanut butter goodness, and have a lovely subtle almond flavour that takes them to the next level. I first made these for a Diwali gifting box a few years ago, and they were a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

These cookies are seriously addictive. They strike the perfect balance between comforting and sophisticated. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. The almond flour adds a wonderful texture and a delicate flavour that complements the peanut butter beautifully. And honestly, who doesn’t love a good peanut butter cookie?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ¾ cup (90g) All Purpose Flour
• ¾ cup (84g) Almond Powder (Almond Flour)
• ½ tsp (2.5ml) Baking Soda
• ¼ tsp (1.25ml) Salt
• ½ cup (120g) Creamy Peanut Butter
• ½ cup (100g) Brown Sugar, packed
• ½ cup (100g) Granulated White Sugar
• ½ tsp (2.5ml) Almond Extract
• 1 large Egg
• ¼ cup (60ml) Milk

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right will make all the difference.

• Almond Powder (Almond Flour): This is key to the texture and flavour. It adds a lovely moistness and a subtle nutty taste. Plus, almond flour is a great source of Vitamin E and healthy fats! Don’t confuse it with almond meal, which is coarser.
• Peanut Butter: I usually go for creamy peanut butter for a smooth cookie, but feel free to use crunchy if you like a bit of texture! Just be aware it will change the overall feel of the cookie. Natural peanut butter works too (see FAQs for adjustments).
• Almond Extract: Don’t skip this! It really enhances the almond flavour and elevates the whole cookie. A little goes a long way, though. If you’re not a fan, vanilla extract is a good substitute (see FAQs).

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the all-purpose flour, almond powder, baking soda, and salt. Set this aside for now.
3. In a large bowl, cream together the peanut butter, brown sugar, and granulated sugar until light and fluffy. This takes a bit of elbow grease, but it’s worth it!
4. Add the egg and almond extract to the peanut butter mixture and mix until everything is well combined and smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Then, stir in the milk until a sticky dough forms.
6. Cover the dough and chill it in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
7. Once chilled, scoop out 2 tablespoons of dough, roll it into balls, and flatten them slightly with your fingers. Press sliced almonds on top for a beautiful finish.
8. Bake for 12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

Want to make sure your cookies turn out perfectly? Here are a few tips I’ve learned over the years:

• Preventing Spread: Chilling the dough is crucial! It firms up the butter and prevents the cookies from spreading too thin.
• Soft-Baked Texture: Don’t overbake! Take them out when the edges are golden, even if the center still looks a little soft. They’ll continue to set as they cool.
• Sticky Dough: This dough is sticky. Lightly flour your hands or use a cookie scoop to make handling it easier.

Variations

Feeling creative? Here are a few ways to customize these cookies:

• Vegan Adaptation: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: These cookies are perfect for gifting! Package them in pretty boxes or tins for Diwali, Christmas, or any special occasion. My friends always look forward to my Diwali cookie boxes.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

FAQs

Let’s answer some common questions:

1. Can I use natural peanut butter in this recipe? What adjustments should I make?

Yes, you can! Natural peanut butter tends to be oilier, so you might need to add an extra tablespoon or two of flour to the dough to compensate.

2. Can these cookies be made ahead of time?

You can definitely make the dough ahead of time! Just chill it for at least 2 hours, or even overnight.

3. What is the best way to store these cookies to keep them fresh?

An airtight container is key! Adding a slice of bread to the container can also help keep them soft.

4. Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

5. My cookies spread too much – what did I do wrong?

Most likely, the dough wasn’t chilled long enough, or your oven temperature is off. Make sure to chill the dough for at least an hour and double-check your oven temperature.

6. Can I substitute almond extract with vanilla extract?

Yes, you can! Use the same amount (½ tsp). It won’t have the same almond flavour, but it will still be delicious.

Enjoy baking (and eating!) these Almond Peanut Butter Cookies. Let me know how they turn out in the comments below!