Almond Flour Peanut Butter Cookies Recipe
Indulge your sweet tooth with these soft and tender peanut butter cookies with almond flour that are vegan, gluten-free, wonderfully nutty and so delicious! Try dipping them in chocolate for an extra treat.
Servings: 12
Ingredients
- ⅔ cup creamy natural peanut butter 167 g
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 cup packed almond flour 112 g
Optional Chocolate Dip
- ½ cup dark or semi-sweet chocolate chips 80 g
- 2 tsp coconut oil 10 g
Instructions
- Prepare: Preheat the oven to 350˚F (177˚C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, mix together the peanut butter, maple syrup, and vanilla extract until well combined. If your peanut butter is unsalted, add a pinch of salt.⅔ cup creamy natural peanut butter, ⅓ cup maple syrup, 1 tsp vanilla extract
- Add Almond Flour: Mix in the almond flour until well combined into a uniform dough. If the ingredients were measured accurately, you should have the perfect consistency to roll the dough into balls. However, if the dough seems too wet or dry you may need to adjust it a bit. If it's too wet, add a sprinkle of almond flour. If it's too dry, add 1 tsp plant-based milk or a little extra peanut butter.1 cup packed almond flour
- Shape Cookies: Scoop 12 roughly 1-heaping tablespoon sized scoops using a spoon or small cookie scoop and place them evenly spread out on the baking tray. Adjust as needed if some are bigger than others. Use your hands to roll each scoop into a smooth ball. Use a wetted fork to press down on each cookie twice, creating a crisscross pattern.
- Bake and Cool: Bake cookies at 350˚F (177˚C) for 10-12 minutes, until the bottoms are just turning golden. Remove the cookies from the oven and let sit on the tray for 10 minutes before transferring to a cooling rack. This helps the cookies firm up.
- Optional Chocolate Dip: If you'd like to add the optional chocolate dip, wait until the cookies have cooled for at least 30 minutes. Melt together the chocolate chips and coconut oil, preferably in a small, deep bowl, in the microwave in 20-second increments until completely smooth. Dip each cookie into the chocolate half-way then place back on the baking tray. Tip: Place the cooling rack on top of the baking sheet you used for baking (if lined with parchment paper) or place a piece of parchment paper under it for easy clean up. Let the cookies set for at room temperature or transfer to the fridge until the chocolate has set.½ cup dark or semi-sweet chocolate chips, 2 tsp coconut oil
Notes
Store cookies in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.
If your peanut butter is unsalted, add ¼ tsp salt into the dough.
The cookies are not overly sweet by themselves. If you like a sweeter cookie, I recommend adding the chocolate dip or adding 1/2 cup chocolate chips to the recipe.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Sodium: 62mg | Fiber: 1g | Sugar: 7g