Recipe: Low-GI, Gluten-Free Almond Flour Peanut Butter Cookies

Makes 3 1/2 dozen cookies (42)


  • 3/4 cup unsalted butter, room temperature
  • 1 cup natural peanut butter (sugar free)
  • 1 cup splenda(or sweetener of your choice)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups ground almonds/almond meal/almond flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda


·         Preheat oven to 375F
·         In small bowl combine ground almonds, baking soda, and salt. Set aside.
·         In mixing bowl add butter and peanut butter. Mix on high with paddle attachment until smooth.
Add splenda and mix until fluffy.
·         Add eggs one at a time with mixer running then add vanilla.
·         Add the almond flour mixture. Mix just until combined.
·         You can either bake right away or store dough in the refrigerator in airtight container until a little more firm. You can also pre-scoop all the dough and refrigerate or freeze what you do not want to bake right away.
·         Line cookie sheet with parchment paper, or nonstick baking liner.
·         Scoop 1 Tablespoon then roll in your hand to make ball. Lightly press down cookie with a fork making a crisscross pattern. Bake at 375F for 10-12 minutes

Nutritional information for 1 cookie:
Energy                             104 kcal
Carbohydrate, Total            2.46 g
Sugars, total                      0.70 g
Fiber, total dietary                       1.06 g
Protein                             3.44 g
Total lipid (fat)                  9.39 g
Net carbs:                         1.4 g