Almond Flour Peanut Butter Cookies
These almond flour peanut butter cookies are a gluten free version of the iconic peanut butter cookie recipe! They can be made in one bowl with only 5 minutes hands on time. And, they're dairy, egg, gluten and refined sugar free!
Ingredients
- ½ cup smooth peanut butter
- ¼ cup plus 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 cups almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (160° C). Line a baking tray with parchment paper.
- In a large microwave safe bowl, melt the peanut butter and coconut oil.
- Add the maple syrup, almond flour, baking soda, vanilla and salt and stir until a stiff dough forms.
- Shape the dough into balls. Using a fork, press down to create a criss -cross pattern. * see note 1. Bake for 10-12 minutes, or until the cookies are golden on top.
- Allow cookies to cool for at least 15 minutes before transferring them to a cooling rack.
Notes
- For a perfect crisis cross pattern, wet your fork before pressing it into the cookies. This will prevent it sticking to the dough.
- Almond flour peanut butter cookies can burn very quickly. Be sure to keep checking on them as they bake. Oven temperatures may vary.
- It's key to let these cookies cool before moving them to a cooling rack. It should take about 10 minutes for them to harden up.
Nutrition
Calories: 156kcalCarbohydrates: 8gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 142mgPotassium: 64mgFiber: 2gSugar: 4gCalcium: 38mgIron: 1mg
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