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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: almond flour cookies, almond flour peanut butter cookies
Servings: 18 cookies
Calories: 151kcal
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!
*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
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