Almond Flour Peanut Butter Cookies [Gluten Free]

Name: Almond Flour Peanut Butter Cookies [Gluten Free]
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 Cookies
Ingredients: ½ cup natural peanut butter; 4 tablespoon maple syrup; 2 teaspoon vanilla; 150 grams almond flour; ½ teaspoon baking soda; ¼ teaspoon sea salt

User Reviews

5.0

429 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
16 Cookies
Calories
115 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
American, Canadian

Almond Flour Peanut Butter Cookies [Gluten Free]

Talia Shannon

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Crunchy edges and moist middles, these almond flour peanut butter cookies are bursting with deliciousness. Just 6 ingredients and 20 minutes needed!

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Ingredients

Servings

½ cup natural peanut butter smooth or crunchy (unsalted)
4 tablespoon maple syrup
2 teaspoon vanilla
150 grams almond flour approx 1.5 cups
½ teaspoon baking soda
¼ teaspoon sea salt

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Instructions

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium mixing bowl, add the peanut butter, maple syrup and vanilla, and mix well. Use a fork or silicone spatula to ensure the ingredients are well combined.
In a separate, small bowl, whisk together the almond flour, baking soda and the salt. Then add the dry ingredients to the bowl of wet. Mix well. The batter will be sticky and thick, but just keep mixing until incorporated.
Divide the mixture into 16 balls of dough and place on your tray. Then using a slightly wet fork, press down on each ball to form a crisscross pattern on top of each cookie.
Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. This cooling off period is crucial for the cookies to completely set and for the edges to get nice and crunchy.

Notes

Use the weight measurement for the flour, whenever possible. This will ensure the most accurate results. If you MUST use volume, make sure to spoon and level the almond flour. Do not scoop using your measuring cup or you'll may up with too much flour.
If you're having trouble mixing your batter with a spoon or spatula, use your hands to help get the ingredients mixed in. The batter will be slightly sticky and thick.
Divide the batter as I've shown in photo 7 above if you care about having cookies that are roughly the same size.
These don't really spread, so make sure to shape the cookies to the size and thickness you like before you bake them.
When making your crisscross pattern, wet your fork with water before pressing into your dough. This will help prevent the fork from sticking to them. Dip the fork into some water after every few cookies or so.
Do not over-bake the cookies. Yes, they will feel soft and they might even look under cooked, but that is exactly as they should be.
Make sure to let your cookies cool down! Do not touch them while they're in the oven and do not touch them for at least 10 minutes after you've removed them from the oven.
When your 10 minutes are done, very carefully transfer them to a wire rack to continue cooling. This extra time is crucial to give your cookies crunchy edges. At a minimum, leave them for 5 minutes on the cooling rack, but 10 is better.

Nutrition Information

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Calories 115cal (6%) Carbohydrates 7g (2%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 113mg (5%) Potassium 64mg (2%) Fiber 1g (4%) Sugar 4g (8%) Calcium 29mg (3%) Iron 1mg (6%)