A sugar free, grain free, and gluten free peanut butter cookies recipe using crunchy peanut butter, almond flour, and sweetened with Swerve sweetener and stevia for a delicious chewy peanut butter cookie.
Crunchy Gluten Free Peanut Butter Cookies
I’ve really been wanting some sugar free peanut butter cookies lately. And I also wanted to try a new recipe for peanut butter cookies. Perhaps it’s because I’m watching what I eat, but I’ve been having cravings for a crunchy salty cookie.
So, instead of using creamy peanut butter I decided to try creating a new recipe using crunchy peanut butter. I actually prefer creamy, but I thought perhaps it would help with my crunchy salt cravings. It was worth a shot anyways.
My original peanut butter cookie recipe doesn’t use any flour and required very little ingredients. The only issue I found with my original recipe is that they crumbled very easily after about a day. And they wouldn’t stay soft and chewy at all.
Recently, I had updated my chocolate chip cookies with coconut flour. Which got me wondering if maybe I should add some flour into this recipe. At least, instead of going the traditional route.
The basic recipe wasn’t incredibly original, but it was my first go to recipe. It’s mostly just peanut butter and Swerve sweetener. I think we’ve all made that easy peanut butter cookie recipe at some point.
And I’m also not a fan of hard cookies. Instead of using coconut flour, I decided I wanted to focus creating a gluten free peanut butter cookie recipe using Honeyville almond flour. Using almond flour in the cookies would ensure that I get a nice soft cookie.
My trick with using almond flour is to use a food scale to measure. Some flours like coconut flour, tend to weigh more and can be tricky in baking. Even if you use a super fine almond flour vs. a regular kind, it might turn out to be different weights when you use a measuring cup.
So just to play it safe, use a food scale. One cup of almond flour for all brands equals 112 grams on the food scale. Using a scale ensures you’re not using too much, or too little, of flour.
With the gluten free peanut butter cookies, you’ll want to make sure to watch the oven. Because the oil from the peanut butter might burn the bottoms and smoke a little. These cookies also tend to bake very fast.
It really only took about 10 minutes for the cookies to completely bake. As for using other sweeteners, I haven’t tried this besides using Swerve sweetener and Sweetleaf Stevia. You can do a 1:1 ratio using an artificial sweetener.
- 1 cup almond flour
- ½ cup swerve sweetener
- 1 cup crunchy peanut butter
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp stevia
- ¼ cup butter
- 3 eggs
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the dry ingredients of almond flour, Swerve sweetener, baking powder, salt and stevia.
- In another bowl, mix together the wet ingredients of eggs, butter and peanut butter. I like to warm up the butter, mix in the peanut butter until well combined, and then cool down before mixing in the eggs.
- When well mixed, add the wet ingredients into the large ingredients and mix well.
- Take a cookie baking sheet and fill with batter. I used a tbsp to measure each batter. I was able to make 34 servings of cookies by measuring.
NUTRITION: (1 tbsp batter making 34 servings vs 2 tbsp batter making 17 servings)