The Best Gluten-Free Peanut Butter Cookies: the Recipe for Breakfast Cookies Made With Almond Flour!
Remember the after-school classics? Soft and chewy peanut butter cookies that just came out of the oven? Well, those delicious memories don't have to be a distant gluten-filled dream. These Gluten-Free Peanut Butter Cookies made with almond flour are here to satisfy your sweet tooth and leave you feeling happy and nourished. Whip up a batch for an afternoon pick-me-up, a delicious ending to a weeknight dinner, or a crowd-winning treat for bake sales or holiday cookie exchanges. They're a guaranteed hit with anyone who enjoys the classic peanut butter flavor, regardless of dietary restrictions. This recipe is super easy to make. Unlike traditional peanut butter cookies that rely on wheat flour, this recipe uses the power of almond flour. This not only keeps the recipe gluten-free but also adds a depth of flavor and a satisfyingly chewy texture. Simply cream together creamy peanut butter with natural or brown sugar. Then, fold in the almond flour and a few other key ingredients to create a soft dough bursting with peanut butter flavor. In no time at all, your oven will be filled with the warm, nutty aroma of these irresistible cookies.
A Classic Peanut Butter Cookie Without The Gluten?
For peanut butter cookie lovers with a gluten intolerance, fret no more! Gluten-free peanut butter cookies with almond flour offer a delicious and satisfying alternative.
Recipes featuring peanuts as a cookie ingredient started popping up in the late 19th and early 20th centuries, most likely in the United States, coinciding with the rise of peanut butter's popularity. Gluten-free variations are a much more recent invention, emerging alongside the growing awareness of celiac disease and gluten sensitivity in recent decades. The key difference between classic and gluten-free peanut butter cookies lies in the flour. Traditional recipes use wheat flour, containing gluten, a protein that can cause digestive issues for those with gluten sensitivity. In the gluten-free version, almond flour takes center stage. Made from finely ground almonds, it provides a fantastic gluten-free alternative, resulting in a slightly chewier and denser cookie compared to its wheat flour counterpart.
While often credited with promoting peanuts as a food source, George Washington Carver likely wasn't the mastermind behind peanut butter cookies. The criss-cross pattern pressed onto the top of peanut butter cookies serves a dual purpose. It not only adds a charming touch but also helps the cookies spread evenly while baking, ensuring a perfect shape. Due to their simplicity and affordability, peanut butter cookies have become a staple in bake sales and school lunches across the globe. So, next time you're craving a sweet treat but need to stay gluten-free, consider whipping up a batch of these tasty almond flour peanut butter cookies. They're guaranteed to satisfy your peanut butter cravings and leave you wanting more!
Tips
- Unlike wheat flour, almond flour is denser and absorbs less moisture. Spoon in the almond flour lightly and level it off for the perfect amount. Sifting the flour can also help remove any clumps for even distribution.
- Almond flour has a shorter shelf life compared to regular flour. Use fresh almond flour for the best texture and flavor in your cookies.
- Almond flour absorbs less moisture than wheat flour. Be mindful of the amount of wet ingredients in your recipe to avoid a dry and crumbly dough.
- Use ingredients like peanut butter, eggs, and butter at room temperature. This ensures they combine smoothly, resulting in a uniform dough.
- While not always necessary, chilling the dough for 30 minutes can help prevent the cookies from spreading too much and create a chewier texture.
- Lining your baking sheet with parchment paper is a lifesaver. It prevents sticking and makes cleanup a breeze.
- Since almond flour burns more easily than wheat flour, keep a close eye on your cookies. They're done when the edges are slightly golden brown, even if the center appears a bit soft. Let them cool completely on the baking sheet for the best texture.
- Feel free to customize your cookies! Add a pinch of sea salt for a sweet and salty flavor, or press in some chocolate chips for a decadent twist.
Can I Use A Different Nut Flour Besides Almond Flour?
Yes, you can often substitute other nut flours like cashew flour or hazelnut flour in a 1:1 ratio. However, the texture and flavor may vary slightly.
Are These Cookies Dairy-Free?
It depends on the recipe. If the recipe uses dairy-based peanut butter or butter, they won't be dairy-free. Look for recipes using dairy-free substitutes or peanut butter naturally labeled as dairy-free.
Can I Add Chocolate Chips To These Cookies?
Absolutely! Chocolate chips are a popular addition to peanut butter cookies. They add a delicious flavor and textural contrast. Fold them into the dough before baking.
What Type Of Almond Flour Should I Use?
Most blanched almond flour works well. Avoid using almond meal, which has a coarser texture and may affect the cookies' texture.
My Cookies Are Too Crumbly. What Went Wrong?
This could be due to a couple of reasons. Did you measure the almond flour accurately? Using too much almond flour can lead to a crumbly texture. Also, make sure your wet ingredients are at room temperature, as cold ingredients can make the dough less cohesive.
My Cookies Are Too Dry. How Can I Fix Them?
The culprit might be overbaking. Keep an eye on your cookies and take them out when the edges are golden brown but the centers are still a bit soft. You can also try adding a little more moisture to the dough, such as a tablespoon of melted coconut oil.
More Gluten Free Recipes For You!
Flourless Chocolate Almond Cake
How to Store Peanut Butter Cookies
The cookies can be stored in an airtight container, at room temperature, for up to 3 days. For long-term storage, or if you just want to bake a big batch and enjoy them over time, then consider freezer storage (for up to 3 months). You can freeze the cookie dough or baked cookies.
To freeze unbaked cookies, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for at least an hour until solid. Then transfer them to a freezer-safe bag or container.
To freeze baked cookies: Let the cookies cool completely. Place them in a single layer on a baking sheet lined with parchment paper and freeze for about an hour. Then transfer them to a freezer-safe bag or container. Frozen cookies will keep for up to 3 months.
Ingredients
How To Make Gluten-Free Peanut Butter Cookies
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In a bowl, whisk together the almond flour, peanut butter, and maple syrup.
In a bowl, whisk together the almond flour, peanut butter, and maple syrup.
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Use a spatula to get everything incorporated until a nice, thick dough forms
Use a spatula to get everything incorporated until a nice, thick dough forms
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Grab the dough and roll it into small balls, about the size of a tablespoon. Place them on a baking sheet lined with parchment paper.
Grab the dough and roll it into small balls, about the size of a tablespoon. Place them on a baking sheet lined with parchment paper.
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To give them their classic shape, gently press down on each ball with a fork.
To give them their classic shape, gently press down on each ball with a fork.
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Preheat your oven to 180°C (360°F) and bake for 12 minutes. Keep an eye on them—you want the edges to be golden brown but the centers can still be a bit soft. Once they're done, let them cool completely on the baking sheet.
Preheat your oven to 180°C (360°F) and bake for 12 minutes. Keep an eye on them—you want the edges to be golden brown but the centers can still be a bit soft. Once they're done, let them cool completely on the baking sheet.
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While the cookies cool, melt some dark chocolate in a small bowl using the microwave. Be careful not to overheat it!
While the cookies cool, melt some dark chocolate in a small bowl using the microwave. Be careful not to overheat it!
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Dip each cookie halfway into the melted chocolate, letting the excess drip off.
Dip each cookie halfway into the melted chocolate, letting the excess drip off.
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Transfer them back to your parchment paper-lined baking sheet. Before the chocolate sets, sprinkle with chopped peanuts for an extra delicious crunch.
Transfer them back to your parchment paper-lined baking sheet. Before the chocolate sets, sprinkle with chopped peanuts for an extra delicious crunch.
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Once the chocolate has hardened, carefully transfer your peanut butter cookie masterpieces to a serving plate. Dig in and enjoy!
Once the chocolate has hardened, carefully transfer your peanut butter cookie masterpieces to a serving plate. Dig in and enjoy!
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