Description
Eggless edible peanut butter cookie made with almond flour that’s vegan, gluten-free and has the perfect cookie dough texture.
Ingredients
- 1 ½ cup almond flour (180 g)
- 1 teaspoon cinnamon
- 1/4 cup coconut sugar or other sugar of choice (50 g)*
- ½ teaspoon salt (6 g)**
- 1/3 cup smooth peanut butter (80 g)
- 1 teaspoon vanilla (4 g)
- 1/4 cup almond milk (60 g)*
Instructions
- In a large bowl, whisk together the almond flour, sugar, salt and cinnamon.
- Mix in the peanut butter, almond milk, and vanilla until fully combined.
- Using a tablespoon measure or small cookie scoop, scoop the dough and roll into one-inch balls.
- Pour enough sugar into a bowl to cover the bottom and roll your peanut butter cookie dough in the sugar.
- Serve immediately or store in the fridge in an airtight container.
Notes
*You can use coconut sugar, brown sugar or white/cane sugar. You can use any plant-based milk you enjoy. Extra sugar is recommended for coating your cookie dough balls.
**If your peanut butter is quite salty, you may want to start with 1/4 tsp salt and adjust to taste from there. If your peanut butter is unsalted, 1/2 tsp salt works well.
Nutrition
- Serving Size: 2 tbsp
- Calories: 170
- Sugar: 7 g
- Sodium: 158 mg
- Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g