I had a craving for something sweet and peanut buttery, but I’ve been working towards staying away from sugar, so I started digging around for something that would check off all the boxes. I ended up finding a few recipes for peanut butter cookies using almond flour and a little maple syrup as the sweetener. Check, check, check!
The ingredients were very minimal, no egg, butter, etc, so I was skeptical, but I thought, what the heck, and tried it out. They were just as described! Soft in the inside, crispy on the outside, not too sweet, but yummy nonetheless. Even my 14 year old liked them!
If you are gluten free or keto or anything of the sort, these cookies are for you! If you are not any of these things, they are for you too - they are GOOD! They almost feel like you could eat a few for breakfast and not feel guilty at all (awesome with a coffee and a serving of berries!).
Here you go, let me know what you think!
*Many of you ask what I use, so I added links to products I like. They are affiliate links and I will make a small commission, if you don't mind! ☺️
Servings: Around 15 cookies
Prep Time: 10 minutes
Cooking Time: 30 minutes, 10 minutes cooking, plus 20 minutes of cooling time
Level: Beginner
Ingredients
½ cup no sugar added peanut (or any nut) butter. I used crunchy, but smooth is also good.
¼ cup maple syrup
2 tsp vanilla
1.5 cups almond flour, blanched or unblanched is fine (for those of you who like to weigh, that’s around 150 grams)
½ tsp baking soda
Pinch of salt (or more than a pinch if you love salted sweets)
Instructions
Preheat oven to 350 degrees F.
Mix the peanut butter, maple syrup and vanilla together until smooth. You may need a fork to break up any chunks of peanut butter. In a separate bowl, combine the almond flour, baking soda and salt. Add the dry ingredients to the wet and combine well. The batter will be sticky and thick so that you can make balls with your hands. Divide into balls, I got around 15 balls out of this recipe. Place on a cookie tray lined with parchment paper and then press down on each cookie with a fork dipped in water (so it doesn't stick) to make the classic peanut butter cookie criss cross pattern. Bake for 10 minutes, then remove from the oven and let cool another 10 minutes. Don’t touch them to see if they are done, just take them out. After the initial 10 minutes of cooling, put them on a drying rack and let them cool another 10 minutes. This will allow them to fully set and get crispy on the outside. These are not cookies that taste best when hot, let them cool!
And it’s as easy as that! The hardest part is not popping one into your mouth while you’re waiting for them to cool.
Enjoy! 😃