Almond Flour Peanut Butter Criss-Cross Cookies
Awhile ago, I shared a recipe for Peanut Butter Criss-Cross Cookies. I developed the recipe after never finding a recipe that was quite peanut buttery enough for me. To me, they are the perfect peanut butter cookie, and I wish I could eat them everyday. If only I didn't care about my health.
Enter this new Almond Flour Peanut Butter Criss-Cross cookie recipe! While I wouldn't necessarily call this cookie healthy, I think it is an indulgence that you can feel a little bit better about. It is also gluten free and delicious if that is what you are wanting or needing.
The peanut butter flavor in these cookies is intense! I love it, but if you are looking for a cookie with just a hint of peanut butter, then these are probably not for you. If, however, you are a peanut butter lover like I am, I think you will enjoy them.
I will share a few tips and notes about these cookies after the recipe, so feel free to continue scrolling after the recipe to read them.
Yield: 24
Almond Flour Peanut Butter Criss-Cross Cookies
These yummy gluten free peanut butter cookies are made with almond flour and coconut sugar.Prep time: 15 MinCook time: 10 MinTotal time: 25 MinIngredients
- 1 cup natural peanut butter (the kind with only peanuts and possibly salt)
- 1/2 cup butter (I use salted)
- 1/3 cup granulated sugar
- 1/2 cup coconut sugar
- 1 egg
- 1/2 tsp. sea salt
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 cup almond flour
Instructions
- Preheat oven to 350. Cream together butter and sugars until fluffy (at least 2-3 minutes). Add the egg, sea salt and vanilla and cream again. Add the baking powder and mix. Finally add the almond flour and mix until incorporated.
- Using a medium cookie scoop, drop the dough onto a parchment lined baking sheet, leaving room for some spread. Use a fork to make a criss-cross pattern on each cookie.
- Bake for 10-12 minutes - do not overbake.
- After removing from the oven, leave them on the baking sheet for a few minutes to set up. Transfer to cooling rack to cool completely. Store in refrigerator.
Notes and Tips:
Almond Flour Peanut Butter Criss-Cross Cookies
Ingredients
- 1 cup natural peanut butter (the kind with only peanuts and possibly salt)
- 1/2 cup butter (I use salted)
- 1/3 cup granulated sugar
- 1/2 cup coconut sugar
- 1 egg
- 1/2 tsp. sea salt
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 cup almond flour
Instructions
- Preheat oven to 350. Cream together butter and sugars until fluffy (at least 2-3 minutes). Add the egg, sea salt and vanilla and cream again. Add the baking powder and mix. Finally add the almond flour and mix until incorporated.
- Using a medium cookie scoop, drop the dough onto a parchment lined baking sheet, leaving room for some spread. Use a fork to make a criss-cross pattern on each cookie.
- Bake for 10-12 minutes - do not overbake.
- After removing from the oven, leave them on the baking sheet for a few minutes to set up. Transfer to cooling rack to cool completely. Store in refrigerator.
Sugars -
For the granulated sugar I use Zulka Morena pure cane sugar. I like it because it is less processed and non-GMO, however any granulated sugar should be just fine. I usually buy it at Sam's Club, but I have also seen it at Walmart.
I also use coconut sugar in this recipe because it has slightly more food value, and a lower glycemic index than regular sugar, however, if you don't have any, I think substituting brown sugar would work- but be warned, I have never tried it, so I don't know for sure.
Making your Criss-Crosses -
When making your criss-crosses on your cookies, make sure you don't press too hard. The cookies will spread and flatten out while baking. Also, the dough will stick to the fork a little more than with my classic peanut butter cookies, so you may have to gently press down on the cookie with your fingers while pulling up the fork.
Parchment Paper -
Storage -
