Tuesday, July 16, 2013

On the Menu: Almond Flour Peanut Butter Cookies

I have every intention of sharing a vacation recap with you this week; it just might not happen today. No worries, though! I have some lovely pictures and travel details coming your way soon! In the meantime, I just had to share this recipe. It's a winner!

Several of you have shared your almond-flour baking experiences with me. So far, I have made tasty blueberry muffins according to a recipe that included almond flour. They were a success, so I continued looking for additional recipes that we might also enjoy with this flour-alternative. Remember the almond flour biscuits?? Again, delicious. Most recently, I tried peanut butter cookies, and yet again, I was not disappointed.

I'm beginning to believe in almond flour.

I originally obtained this recipe at Health Dash. However, once I began pulling ingredients according to the original recipe, I decided to make a few changes. I will post the original recipe, because you may prefer to follow this one. However, I will make notes of my changes so you are aware of another option as well.

Ingredients:
1/2 cup almond flour
1/4 cup sugar *
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/3 cup peanut butter (with only peanuts and salt, no sweetener) **
1 tsp vanilla extract


*I substituted  organic agave nectar for sugar. This liquid sweetener is a healthier alternative to sugar. You will not need to use quite as much agave nectar. Check the bottle label to find the specific conversion for your recipe. Typically, 2/3 cup of agave nectar is the same as 1 cup of granulated sugar.



** Okay, so I am guilty of keeping good ole' JIF peanut butter in the house. I have used the all-natural peanut butter in the past, but Russ will not part with JIF, and I admit that I don't put up much of a fight on this one. So even though the recipe calls for the all-natural version, I used JIF. 



Directions:

Preheat the oven to 375 degrees. Mix the flour, sugar, baking soda, and salt. Separately, beat the egg and add the peanut butter and vanilla. Add the wet ingredients to the dry and mix.


Divide in half and then repeat until you have 8 sections of dough. Roll each section into a ball. Lay the balls out on a baking sheet lined with parchment paper. Use a fork to gently push each cookie down, making a cross pattern. 


Bake for 11 minutes. Gently move the cookies to a cooling tray as soon as they are done baking.


Once baked, these cookies have a light, fluffy texture. They are not overly sweet, and while you can distinctly taste the peanut butter, the flavor is not over-powering. All in all, they are quite tasty!
If you make these, please let me know how your batch turns out! Enjoy! :)