These Almond Flour Peanut Butter Cookies are a hefty sweet treat, Keto approved and guilt free with only 5g net carbs. Made from, you guessed it, almond flour, peanut butter and sweetened with date sugar. You don’t have to follow a Ketogenic (Keto) diet in order to enjoy these delicious peanutty cookies.
The Ketogenic (Keto) diet recommends, amongst other things, drastically reducing carbohydrate intake to less than 50g per day. Using Almond Flour and date sugar in this recipe, reduces the net carb count to 5g instead of 14g. (Total carbohydrate count is 7g – 2g of fiber = 5g of net carbs.)
The Paleo diet agrees also with this reduction in carbohydrates, so Paleo followers will enjoy these Almond Flour Peanut Butter Cookies too.
Other recipes on this blog suitable for Ketogenic or Paleo dieters include Gluten Free Meatballs and Smokey Pumpkin Soup.
These cookies freeze well, so make a full recipe (yield 36 cookies,) and defrost as many as you want.
Ingredients
The Almond Flour and date sugar help make these cookies Keto and Paleo approved. They are also gluten free.
- Almond Flour is the main ingredient in this recipe. Made from blanched, peeled almonds that have had their skins removed. It’s fine in texture and light in color.
- Salted butter.
- Peanut Butter, I used the freshly ground version offered in many grocery stores.
- Date sugar – whole, dehydrated, pitted dates are ground into a fine powder. As the whole date is used, the fiber present helps lower the carbohydrate content in these cookies. It has a sweet, butterscotch-like flavor.
- Whole egg.
- Baking powder.
- Peanuts that are optional, used as a garnish.
Instructions
In a bowl, place the Peanut Butter, butter and date sugar and mix. Alternatively an electric stand mixer or food processor will work.
Once blended, add the egg and continue to mix.
Almond Flour and baking powder.
Next add the Almond Flour and baking powder and mix well.
Using an ice cream scoop, portion out each cookie onto a Silpat mat on a baking sheet. Using a fork, make a criss cross pattern on the top.
Ground pink Himalayan sea salt was sprinkled over the top of each cookie. After that, chopped unsalted peanuts were added. Then the baking sheets were placed into a 350 degrees F oven for about 11-13 minutes.
Using a 1 ½ inch scoop, this recipe yielded 36 x 2 inch diameter cookies.
Flexibility with Ingredients
- Almond Flour can be substituted with Cashew, Cassava or Oatmeal flour in this recipe. These flours work on a 1:1 ratio when using them instead of almond flour. This means the same quantity of substituted flour is used. If baking with regular wheat flour is preferred, then the ratio changes to 1:2, so only half the amount of wheat flour is needed. Changing the flour type will affect the cookie yield and the net carb count. The end result might be the creation of a non Keto cookie. So if your intention when making this recipe is to observe Ketogenic diet rules, then be careful what flour is used.
- Coconut butter is a good substitute for butter in this recipe.
- Almond butter is a great alternative to peanut butter. It delivers on taste and keeps the protein content high.
- In addition to date sugar, alternative sweeteners include Stevia, and monk fruit sweetener.
Uses for Almond Flour Peanut Butter Cookies
These cookies are great for packed lunches for kiddos. The low carb content (75% less than a 30g non Keto cookie) is great for children and won’t spike their blood sugar level.
Pack Almond Flour Peanut Butter Cookies in your own lunch, or for a hike or any other time a snack is needed. They are filling too with more than 6 times the protein content of a standard cookie.
Equipment
I used a Silpat baking mat and an ice cream scooper for ease. However, a baking sheet lined with parchment paper and a spoon will also work.
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Storage
Store these Almond Flour Peanut Butter Cookies in an airtight container for up to one week. I like to use a cookie tin.
Freezing them is also easy. I like to put them in the freezer, on a baking sheet to freeze individually. Then, when frozen, place them in a freezer bag with zip closure. Remove as many as you want, at any given time. It will take about 1-3 hours for them to defrost at room temperature or place them in a toaster oven (or regular oven) at 325 degrees F for about 5 minutes.
A Tip From Me
I use a silicone baking mat (parchment paper will do the same,) when I make cookies of any type. Using a baking sheet coated with a nonstick spray or butter, will add extra fat to the cookies and this encourages them to spread. A little spread is inevitable and desired but nobody wants a complete cookie ‘wipe-out!’
Similar Recipes
If you are looking for another cookie recipe, I recommend these Espresso Cookies, but I will warn you, they are addictive!
In keeping with Keto, gluten free sweet treats, this Granola Butter is not only gluten free, but dairy and nut free too.
Got Questions?
I’ve got answers – hopefully!
- Will these fall apart like so many Keto cookies tend to do? They generally will not fall apart as long as a whole egg is used. It is vital that egg is not omitted in this recipe. If you have a history of making crumbly Keto cookies, then add a second egg.
- Can I make another flavor of these cookies? Of course, there are lots of cookie choices. Keto shortbread, chocolate chip cookies and coconut cookies being some of the more popular choices. I recommend finding a different recipe for these other cookie choices.
- Why do I have to make a criss cross pattern on them? There’s 2 reasons for this. First of all, peanut butter is a dense ingredient. Adding the criss-cross pattern pushes the cookies down and allows them to bake evenly. Second of all, the criss cross pattern is synonymous with peanut butter cookies and helps identify them.
- Is the Ketogenic diet a healthy one to follow? I’m not a doctor, dietitian or nutritionist so I cannot say. I have many friends who follow this lifestyle and claim they feel better for it. Do your own research, then decide. In the meantime, make some of this cookies – you don’t have to be a Keto follower to enjoy them!
Almond Flour Peanut Butter Cookies
Equipment
Ingredients
- 8 oz salted butter
- 6 oz date sugar
- 6 oz peanut butter
- 1 egg
- 16 oz almond flour
- 1 tbsp baking powder
Instructions
- In a bowl, place the peanut butter, butter and date sugar and mix. Alternatively an electric stand mixer or food processor will work.
- Once blended, add the egg and continue to mix.
- Add the almond flour and baking powder and mix well.
- Using an ice cream scoop, (or spoon,) portion out each cookie onto a Silpat mat on a baking sheet. Using a fork, make a criss cross pattern on the top.
- Optional: decorate with sea salt and chopped unsalted peanuts.
- Then place the baking sheets into a 350 degrees F oven for about 11-13 minutes.
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