½cupgranulated sugarplus more for dipping fork, optional
½cuppacked brown sugar
½cupbutter114g, at room temperature
1cuppeanut butter264g, smooth or crunchy
Preheat the oven to 350˚F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugars and butter at medium speed until well combined, 2-3 minutes. Add egg and vanilla and mix until smooth. Add peanut butter and mix until smooth. Add dry ingredients and mix until just combined, taking care not to over-mix.
Pour a few tablespoons of granulated sugar into a small, wide bowl. Scoop dough out 2-tablespoon balls (this cookie scoop is ideal) and place on prepared baking sheet, leaving 2 inches between each ball. Dip fork into sugar and flatten each cookie ball in a criss-cross pattern to about ½ inch thick.
Bake 10-12 minutes or until light golden brown. Transfer baking sheet to wire rack and let cool for a few minutes before carefully transferring cookies directly to cooling rack. Repeat with remaining dough.
You can refrigerate dough for up to 3 days before baking. Or freeze pre-scooped dough balls for up to 3 months (freeze on a covered, parchment lined baking sheet in a single layer before transferring to freezer safe bag or container). Thaw dough balls in refrigerator or for about 30 minutes at room temperature before flattening with sugar coated fork and baking.