⅛teaspoonsalt(more if using unsalted peanut butter)
½cup(4 oz/115 grams) unsalted butter(softened)
¾cup(150 grams) superfine white (castor) sugar
¼cup(53 grams) brown sugar
1egg
1cup(250 grams) peanut butter(smooth or crunchy)
1teaspoonvanilla extract
½cupchocolate chips (plus more for decorating)
Instructions
Preheat the oven to 350ºF/ 180ºC and line two baking sheets with non-stick baking paper.
Whisk almond flour, baking powder and salt to combine and break up any lumps.
Using an electric mixer, beat the butter, and sugars until well combined and creamy.
Beat in the egg and vanilla extract until completely combined.
Add the peanut butter then beat until fully incorporated
Stir in the almond flour and baking powder mixture.
Then stir through the chocolate chips.
Roll a heaped teaspoonful (or use a small cookie scoop) of cookie dough into small balls and place on a baking sheet with room for spreading. If the dough is too soft to roll, add just a little more almond flour or refrigerate the dough for 30 minutes.
Press a few chocolate chips on top of each. Press the balls down to flatten a little with the tines of a fork.
Bake for 8-12 minutes watching carefully that they don’t burn.
Cool on baking sheet for 10 minutes then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Tips for Success
Stir the peanut butter well before measuring.
Use a small cookie scoop to help make portioning easier.
These cookies will brown quickly - keep an eye on them.
Warm cookies are very soft and tender so use a flat spatula or similar to transfer to a wire rack to cool.
Remember to check that the chocolate chips you use are 100% gluten free if you are serving to gluten intolerant guests.
Read the post fully for more suggestions for "Variations" and "FAQ's".