These almond flour peanut butter cookies are a delicious treat and a great snack. They are easy to make with just 4 ingredients. Check out how to make soft, no egg, almond flour peanut butter cookies at home.
Whip the butter, peanut butter, and brown sugar in a stand mixer using the wire attachment on medium speed until light and fluffy. (This can take 2-3 minutes).
Add the almond flour and mix well with the flat beater attachment. (do not over mix, only mix until well combined)
Chill the cookie dough in the fridge for 30 minutes.
Preheat oven to 350°F.
Line a baking tray with parchment paper.
Make balls of about 35 grams each, flatten them by pressing slightly and make a cross-hatch pattern with a fork.
Place it in the baking tray.
Space them out at least an inch apart.
Bake the cookies for about 10 minutes at 350°F until the edges start turning golden brown.
Allow the cookies to cool down completely.
Notes
To make it vegan, you can use vegan butter.
For consistent results, weigh the flour instead of measuring by a cup (click on "metric" units under the ingredient list)
Instead of brown sugar, you can use cane sugar and that will make the cookies a bit crispy. However, they will expand much more than the brown sugar ones. You can also use half brown sugar and half regular cane sugar.
You can add some vanilla extract, about ¼ teaspoon to the recipe.
To bake them in the air fryer, air fry them in the preheated air fryer at 330°F for 6 minutes.