Almond Flour Peanut Butter Cookies
This recipe for Almond Flour Peanut Butter Cookies is a delicious, healthier twist on the classic. Made with almond flour instead of wheat flour, these cookies are sweet, soft, and perfectly chewy.
Servings 15
Calories 105kcal
Ingredients
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup maple syrup
- ½ cup natural peanut butter
- 1 tsp vanilla
Instructions
- Preheat the oven to 350° and line a large baking sheet with parchment paper.
- Next, in a medium-sized mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Then, stir in the maple syrup, vanilla, and peanut butter. Keep mixing until a nice dough forms.
- Use a cookie scoop and roll tablespoon-sized balls onto the prepared baking sheet.
- Using a fork, press the cookie balls down firmly to flatten it then carefully slide the fork off. Repeat in the opposite direction to create that classic criss-cross pattern.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, rotating the sheet halfway through. Watch that the bottoms aren't burning - but be careful as they will be fragile! Once they are golden, remove from the oven.
- Let the cookies cool on the baking sheet for 10 minutes - as mentioned they are fragile.
- Transfer to a wire cooling rack to cool completely.
Video
Notes
Storage tips
- Store in an airtight container at room temperature for up to 3-4 days.
- You can also freeze them for longer storage. Place them in a freezer-safe container or zip-top bag with layers of parchment paper between the cookies to prevent sticking. They will last for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 30mg | Fiber: 2g | Sugar: 5g | Calcium: 45mg | Iron: 1mg