Nuts are a healthy and delicious ingredient that allows us to eat flour without the use of wheat. This is a great thing for those who are gluten and wheat-free because it allows them to enjoy cakes, cookies, bread, and other baked goods that are otherwise not available to their diet. You can substitute nut flour for wheat flour in many recipes.
The perfect cookie to make with almond flour are these Easy Peanut Butter Cookies because they already have a nutty flavor and chewy texture. The combination of almond flour and peanut butter is spectacular and leads to a chewy, yet firm cookie that browns beautifully. The real treat is the roasted, salted peanuts that stud the tops of the cookies, giving a delectable sweet and salty combination.
These cookies start off using all-natural creamy peanut butter as the base. Creamy peanut butter is used because you are getting tons of texture from the peanuts on top of the cookies, so the creamy PB is just there for flavor and texture. Brown sugar sweetens and coconut oil adds the necessary fat. To make this a keto cookie recipe, substitute the brown sugar for a keto sweetener that you enjoy.
Almonds and peanuts play very well together, so almond flour is the flour of choice here. The dough will come together with an identical consistency that wheat flour would give, but the recipe is 100% wheat-free. There is salt in the dough and also salted peanuts on top so that sweet is balanced well with salty elements.
Easy Peanut Butter Cookies also make for the perfect sandwich cookie! This recipe makes 10 huge cookies, so they have a lot of surface area for filling. Fill them with chocolate hazelnut spread, berry preserves, or even ice cream! Scoop large scoops of your favorite ice cream onto ½ of the cookies and press the lid on top carefully before freezing and enjoying.
Don’t skip on the salted peanuts on top of these cookies. Most peanut butter cookies are without whole peanuts, but the appeal of these cookies is that they are both sweet and salty, which is super satisfying for people who like that combination. If you like your cookies less salty, you can add less salt to the actual dough, but be sure to stud the tops of the cookies with nuts!
Make these cookies for your child’s next bake sale, for ice cream sandwiches, or to enjoy with your afternoon cup of tea. It is the perfect go-to cookie recipe for whenever you need a batch of delicious cookies in less than 30 minutes. Plus, all the ingredients are pantry staples, especially if you are gluten-free!
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
In a large bowl, cream together the peanut butter, brown sugar, and coconut oil. Beat with a hand mixer until everything is light and fluffy, about 2-3 minutes. Add one egg at a time, beating in between each addition. Then add the vanilla and mix in well.
Combine the almond flour, salt, and baking powder in another large bowl. Gradually add the flour mixture into the wet ingredients until everything is just mixed. Do not overmix the dough.
Scoop the dough into 10 equal-sized cookies. You may need two baking sheets if you do not have a large cookie sheet. Stud each cookie with a few roasted salted peanuts on top. Bake in a preheated oven for 12-15 minutes or until lightly browned around the edges. The nuts should also toast slightly on top of the cookie.
Remove from the cookie sheet and place on a wire rack to cool completely. Store leftovers in an airtight container for up to 2 days.