Almond Flour Peanut Butter Cookie Recipe

Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.

Pulse and process: Pulse everything 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor. It is also a good idea to stop and scrape the sides of the bowl a few times as you pulse.

Add in the chocolate chips, if using: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.

Scoop and transfer cookies onto the prepared baking sheets: Using a cookie scoop or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.

Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.

Bake: Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.

Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve.