Almond Flour Peanut Butter Cookies
Almond flour peanut butter cookies are so easy to make and have just 4 ingredients. These healthy peanut butter cookies take just 20 minutes and are naturally egg free, gluten free, dairy free and vegan friendly. Perfect for parties, holidays or weekend baking. This recipe is great for beginner bakers too!
Servings 14
Calories 128kcal
Ingredients
- 1/4 cup maple syrup
- 1/2 cup peanut butter
- 1.25 cups almond flour
- 1 tsp baking powder
- pinch salt (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the maple syrup and peanut butter. Mix well until fully combined. Note: if you measure out the maple syrup first, you can use that to measure out the peanut butter and the peanut butter won't stick).
- Add the rest of the ingredients to the bowl with the peanut butter mixture. Stir well until everything is well incorporated.
- Scoop out the dough using a 1 tablespoon cookie scoop. Place cookies on a parchment paper lined cookie sheet.
- Press the cookies using your hand or a fork (to make the cross hatch pattern).
- Bake in 350F oven for 10 minutes. Allow the cookies to cool at least 10 minutes before transferring them to the cooling rack.
Notes
Top tips
- Be sure to stir your peanut butter before measuring it out (to ensure the best consistency).
- The cookies don't spread much on their own, so you have to press them down either with your fingers or using a fork (to make the cross-hatch pattern).
- Easy to double or triple the recipe to make more cookies. Note that if you triple the recipe, you may want to use a stand mixer to make sure you can get all the ingredients well incorporated.
- Allow the cookies to rest 10 minutes before transferring to a cooling rack or eating. The cookies are very fragile right out of the oven (because there are no eggs) and will fall apart if you pick them up too early after baking.
- Use a 1 tablespoon cookie scoop or a tablespoon to measure out the dough to ensure the cookies are even sized.
- If you notice your fork is sticking to the dough as you press down the cookies, you can wet the fork first before pressing it down.
- Chocolate chips
- Sprinkles
- Peanut butter cup (to make peanut butter blossoms)
- M&M’s
- Raisins or crasins
- Freeze dried raspberries, strawberries or bananas
- Coconut flakes
- Chopped nuts: Chopped peanuts, almonds, walnuts, pecans
- Cinnamon
- Dip the cookies in melted chocolate or coat the bottom of the cookies with chocolate (let cool in the fridge to set the chocolate after dipping).
- Sprinkle with coarse sea salt
- Countertop – store cookies on the counter for up to 24 hours in an airtight container.
- Fridge – store in an airtight container in the fridge for up to a week.
- Freezer – freeze leftover cookies for up to 6 months in a freezer safe bag or container. You can eat them right out of the freezer or allow them to defrost on the counter for 10-15 minutes.
Nutrition
Calories: 128kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Fiber: 2g | Sugar: 5g