![Almond Flour Peanut Butter Cookies [Gluten Free]](https://cupofyum.com/uploads/images/000/123/916/123916-almond-flour-peanut-butter-cookies-gluten-free-0d00e0336543020118554adb73342873.jpg)
Almond Flour Peanut Butter Cookies [Gluten Free]
These gluten-free peanut butter cookies combine almond flour with natural peanut butter, maple syrup, and vanilla to produce a thick, sticky dough that bakes into cookies with crunchy edges and a soft center. The batter doesn't spread much during baking, so shaping each cookie before baking is important. Pressing a crisscross pattern with a wet fork gives them the classic peanut butter cookie look and helps avoid sticking. After baking, a crucial rest and cooling period lets the cookies set properly and develop texture.
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
Nutrition Facts
Serving: 16 Cookies
Amount Per Serving
Calories 115
% 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.