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Almond Flour Peanut Butter Cookies
www.theconsciousplantkitchen.comThese easy 3-Ingredient Almond Flour Peanut Butter Cookies are made with no eggs, no dairy, and have a delicious crunchy texture.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-peanut-butter-cookies/ or scan the QR code here ➡️
Servings: 12 Cookies
Calories: 119.2kcal
Ingredients
- 1 cup Almond Flour Learn how to measure accurately
- ½ cup Peanut Butter (Unsalted)
- 3 tablespoons Maple Syrup (note 1)
Optional
- 1 teaspoon Vanilla Extract for flavor
- ¼ teaspoon Baking Powder for lighter texture
Chocolate Shell - optional
- ½ cup Dark Chocolate
- 1 teaspoon Coconut Oil
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil with coconut oil. Set aside.
- In a mixing bowl, combine peanut butter, maple syrup, and vanilla extract until smooth and well combined.
- Stir in almond flour and baking powder until it forms a cookie dough batter.
- Form 12 dough balls and place them on the baking sheet, leaving half a thumb of space between each ball. Flatten them with the back of a fork to form a cross on top of the cookies.
- Bake the cookies at 350°F (180°C) for 10-12 minutes until golden brown. Cool them down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
- Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.
Chocolate Shell
- If you want to dip the cookies in chocolate, place the dark chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave in 30-second bursts until melted, dip half the cookies in melted chocolate, and return them to a wire rack. Sprinkle crushed peanuts if you like. Pop the cookies in the freezer 10 minutes to quickly harden the chocolate shell.
Notes
Note 1: you can use any liquid sweetener you love, including sugar-free Monk fruit syrup, agave syrup, or coconut nectar.
Storage: Store the vegan cookies for up to 4 days at room temperature in a sealed cookie jar.
Nutrition
Serving: 1cookie | Calories: 119.2kcal | Carbohydrates: 4.9g | Protein: 4.4g | Fat: 10.1g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Sodium: 65.6mg | Potassium: 61.1mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 29.8mg | Iron: 0.5mg | Magnesium: 18.2mg | Phosphorus: 38.3mg | Zinc: 0.3mg