If you’re looking for a quick and easy cookie recipe that’s also gluten-free, these 3-ingredient almond flour peanut butter cookies are a great option! Not only are they delicious, but they’re also super simple to make.
Since I started my gluten free journey, I’ve since learned that keto is also great for you. So I’ve since been adding some healthy fat and fibre to my meals within reason.
I feel like the full keto experience is wayyy too much cheese for my liking, so I’m experimenting with some organic cheese options.
These cookies include about 3 tablespoons of grass fed butter which is known to be very beneficial for you gut and hormones if you’re a woman.
You can substitute this for whichever butter you find works for you too. This recipe is fully adaptable to any palate.Â
So I’ve made cookies to help support my efforts to put on weight, help keep me full with more protein and more.Â
Why is almond flour a great flour substitute?
Almond flour is a great substitute for wheat flour for a number of reasons. Here are some of the top reasons why almond flour is a great option:
Gluten-Free: For those who have celiac disease or a gluten intolerance, almond flour is a great option because it is naturally gluten-free. This makes it an excellent choice for people who need to avoid gluten in their diet.
Nutrient-Dense: Almond flour is high in protein, healthy fats, and fiber. This makes it a more nutritious option compared to wheat flour, which is generally lower in these nutrients.
Low-Carb: Almond flour is lower in carbohydrates than wheat flour, which makes it a popular choice for people following a low-carb or ketogenic diet.
Flavorful: Almond flour has a slightly nutty flavor that can add a delicious taste to your baked goods. It can also be used in savory dishes, such as coating for chicken or fish.
Easy to Substitute: Almond flour can be substituted for wheat flour in many recipes at a 1:1 ratio. This makes it easy to use in your favorite recipes without having to adjust the recipe too much.
Overall, almond flour is a great option for those looking to avoid gluten or add more nutrients to their diet.
It can be used in a variety of recipes and has a delicious flavor that can enhance your baked goods.
So next time you’re in the kitchen, consider using almond flour instead of wheat flour and see how it enhances your favorite recipes.
And that’s it! With just three simple ingredients, you can whip up a batch of delicious, gluten-free cookies in no time. Here are some tips to help you get the most out of this recipe:
Use a natural peanut butter that doesn’t contain any added sugar or oil. This will keep the cookies from becoming too greasy.
Can I add more sugar?
I made this recipe with low sugar on purpose. Monk fruit powder is a great substitute for sugar and it has no effect or insulin spike like sugar does. And I find a little goes a long way with monk fruit.
If you prefer your cookies to be sweeter, you can add more sweetener to the dough.
Just keep in mind that this will change the texture of the cookies.
Can I add anything else to the cookie mix?
Feel free to mix in some additional ingredients to add more flavor and texture. Chopped nuts, chocolate chips, or dried fruit would all be great options.
These cookies are best stored in an airtight container at room temperature.
They should keep for about a week, although they’ll probably be eaten long before then!
3 Ingredient Almond Flour Peanut Butter Cookies
3 Ingredient Almond Flour Peanut Butter Cookies
If you're looking for a quick and easy cookie recipe that's also gluten-free, these 3-ingredient almond flour peanut butter cookies are a great option! Not only are they delicious, but they're also super nutritious and simple to make.
Ingredients
- The main ingredients in this recipe are almond, peanut butter and the monk fruit. However I slightly adapted it to include just a bit more of the ingredients below to make it a wholesome and healthy keto dessert.
- You can totally just use the three ingredients and they will turn out great still. I've experimented with almond flour in a wide variety of dishes now.
- 2 cups almond flour
- 3 tablespoons peanut butter (smooth or chunky) I personally used smooth
- ½ tsp monk fruit sweetener
- 1 tablespoon honey
- 1 tsp vanilla syrup
- 4 tablespoons grass fed butter
- 1 flax egg (1 tablespoon flax meal stirred with 3 tablespoons water)
- 12 macadamia nuts
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, peanut butter, monk fruit, butter vanilla syrup and honey.
In the meantime, create your flax egg with 1 tablespoon flax meal and 3 tablespoons water.
Mix it through the ingredients and then use your hands to kneed the dough.
It should be a slightly wet texture which is fine. If you find it too wet, add a bit more flour.
Mix the ingredients together until a dough forms. If the dough is too sticky, you can add more almond flour.
This part is optional, but you can cover and place the dough mix in the fridge to harden slightly.
Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball with a fork, creating a criss-cross pattern.
Add in one macadamia nut on each cookie in the center.
Bake the cookies for 10-12 minutes, or until they're golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
*Use a natural peanut butter that doesn't contain any added sugar or oil. This will keep the cookies from becoming too greasy.
*Add as much sugar as you need in this, I found this combo of sweetness is perfect for me and it was just a tad more sweet than I had hope for.
