Almond Flour Peanut Butter Cookies
You're going to love these easy Almond Flour Peanut Butter Cookies! Made with only 7 ingredients and without eggs, they're crunchy on the outside, soft on the inside and are both vegan and gluten free.
Servings: 18 cookies
Calories: 151kcal
Ingredients
- 1 cup peanut butter creamy
- ¼ cup almond milk
- 3 tablespoon maple syrup
- 1 ½ teaspoon vanilla extract
- 1 cup almond flour
- ½ cup cane sugar
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper, or spray with nonstick spray.
- In a large mixing bowl, mix the peanut butter, milk, maple syrup, and vanilla together.
- To that same bowl, add the almond flour, cane sugar and baking soda, then fold everything together with a rubber spatula. The dough will be thick!
- Use your hands to grab 1.5-2 tablespoons of dough at a time, and roll it into a ball, placing it directly on the baking sheet. Repeat this process until all of the dough is gone, making sure the balls are spaced 2 inches apart.
- Use a fork to press down into the balls, creating a criss-cross pattern. Place the cookies in the oven and bake them for 10-12 minutes. Leave them on the baking sheet for 1 minute, then carefully remove them and place them on a cooling rack. Allow the cookies to cool for 10 minutes before eating. Enjoy!
Video
Notes
*Calories are per cookie and are an estimation
*Make sure to use CREAMY peanut butter with peanuts (or peanuts and salt) as the only ingredient!
*Substitutions: can use honey instead of maple syrup; can use coconut sugar/brown sugar/monkfruit instead of cane sugar; can use ANY kind of milk
*Storage: store cookies in a sealed container at room temperature for up to 4 days; or, place them in a plastic bag and store them in the freezer for up to 8 months
Nutrition
Calories: 151kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 101mg | Fiber: 2g | Sugar: 9g | Calcium: 27mg | Iron: 1mg