Almond Flour Peanut Butter Cookies
Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not almond flour, you can mill the almonds in a blender or grinder.
Ingredients
Yield: 8-12 Cookies Time: 35 Minutes
Almond Flour Peanut Butter Cookies
- 1 cup peanut butter (creamy or crunchy)
- 2 Tbs maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup brown sugar
- 2 Tbs nondairy or dairy milk
Directions
- Then, in a large bowl, combine the peanut butter, maple syrup, salt, baking soda, vanilla extract, non-dairy or dairy milk, and brown sugar. Use a whisk until thoroughly combined.
- Using a spatula, fold in the almond flour until a dough ball is formed. The dough should be firm enough to roll into a ball, not too sticky.
- Chill the dough in the refrigerator for at least 20 minutes.
- Then, preheat the oven to 350ºF when you’re ready to bake.
- Form small, even-sized dough balls by hand and flatten them onto a cookie sheet, creating a cross in the center with a fork.
- Place the cookies in the oven and bake for 10-12 minutes. Allow them to cool before serving.
- Store at room temperature for up to 3-4 days.
Nutrition Information
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