Almond Flour Peanut Butter Cookies [Gluten Free]
User Reviews
5
Almond Flour Peanut Butter Cookies [Gluten Free]
Description
Almond Flour Peanut Butter Cookies [Gluten Free] rely on almond flour and natural peanut butter as main ingredients, sweetened with maple syrup and flavored with vanilla. The dough combines wet ingredients separately, then incorporates dry ingredients including baking soda and salt. The thick and slightly sticky batter is portioned into balls and flattened with a damp fork to create a pattern. Baking is done at 350°F for 10 minutes, followed by a careful 10-minute cooling-on-pan rest to firm up and create crunchy edges before transferring to a wire rack for further cooling.
The resulting cookie has a balanced nutty flavor and chewy texture with crisp edges, distinct from regular flour versions. The almond flour contributes a nutty taste and tender crumb. The batter's stickiness means shaping and handling with wet utensils prevents sticking. Letting the cookies cool fully is essential for texture development, as premature handling affects final results.
These cookies are portioned into 16 for consistent size and baked individually. Care is needed not to overbake since slightly soft and undercooked appearance is intended. Using weight measurements for almond flour is more accurate than volume scooping, which may alter texture. The pattern on top also aids in presentation and even baking.
Use weight measurements for almond flour to ensure accuracy.Wet your fork before pressing the dough balls to prevent sticking.Avoid overbaking; cookies should feel soft when removed and finish setting during cooling.Do not touch cookies during the initial cooling on the tray to allow them to set properly.
Ingredients
- ½ cup peanut butter smooth or crunchy (unsalted, natural
- 4 tablespoon maple syrup
- 2 teaspoon vanilla
- 150 grams almond flour approx 1.5 cups
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
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
- Measure almond flour by weight when possible for best accuracy; spoon and level if using volume.
- If mixing is difficult, use hands to incorporate ingredients as the batter tends to be thick and sticky.
- Shape the cookies before baking, as they do not spread much during cooking.
- Wet the fork used to make the crisscross pattern to prevent sticking; rewet as needed.
- Do not overbake; cookies should be soft and may look undercooked when removed from oven.
- Allow cookies to cool undisturbed on the baking tray for 10 minutes before transferring to a wire rack for 5-10 minutes to develop crunchy edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115cal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 113mg | 5% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
