Almond Flour Peanut Butter Cookies Recipe
These easy almond flour peanut butter cookies are gluten-free, dairy-free, and vegan. With a soft and chewy center, crispy exterior, and salty-sweet flavor, this delicious cookie recipe is destined to become a favorite; just 6 simple ingredients and ready in 20 minutes!
Servings: 16 cookies
Calories: 254kcal
Equipment
- 1 large baking sheet
- 2 bowls
- 1 cookie scoop or large spoon
- 1 fork
Ingredients
- 1 ¼ cup natural (unsweetened) peanut butter, chunky or creamy
- 7 Tablespoons maple syrup
- 1 Tablespoon vanilla extract
- 3 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt (if peanut butter already contains salt, do not add)
- flaky sea salt (optional)
Instructions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- In a medium bowl, mix peanut butter, maple syrup, and vanilla extract until well-combined.
- In a separate bowl, whisk almond flour, baking soda, and salt (if using). Add to wet ingredients and combine thoroughly. Your dough will be very thick.
- Using a large spoon or cookie scoop, roll cookie dough into balls using your hands and place on baking sheets.
- Using a fork dipped in water, press down twice on each cookie, creating a criss-cross pattern. Sprinkle cookies with a pinch of flaky salt (if using).
- Bake for 10 minutes. Let cookies rest on baking sheets for a minimum of 10 minutes before transferring to a cooling rack.
Notes
- Use natural, unsweetened peanut butter. Some brands contain salt, so if you are using one that does, simply skip the additional salt in this recipe. I recommend tasting your cookie dough once everything is mixed, and add an extra pinch of salt if necessary.
- Let cookies rest after removing from the oven. This is very important as almond flour is quite delicate; we need to let the cookies firm up before transferring them to a cooling rack.
- Don't overbake. Bake for the allotted 10 minutes. You might be tempted to let them go longer, but doing so will lead to burnt cookies.
- Wet your fork with water before pressing. This helps to avoid your cookies from sticking to the fork.
- Storage: Cookies can be stored in an airtight container at room temperature (or in refrigerator) for up to 5 days.
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 228mg | Potassium: 120mg | Fiber: 3g | Sugar: 10g | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg