Almond Flour Peanut Butter Cookie Recipe
Almond flour peanut butter cookies are gluten-free, low-carb, and keto-friendly. They’re very quick and easy to make, keep fresh for days, and are super-delicious!
Equipment
- Oven
- Mixing bowls
Ingredients
- 1.5 cup almond flour
- ½ cup natural peanut butter smooth or crunchy, I like crunchy
- 4 tablespoons maple syrup
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius)
- Add the three dry ingredients together in one large bowl
- Combine the three wet ingredients (peanut butter, maple syrup, vanilla) into a smaller bowl, and mix well.
- When the wet ingredients are well combined, pour them into the dry ingredients and mix well.
- For equal sized cookies, divide the mixture into quarters while it is in the bowl
- Split each quarter into half, making eighths.
- Using clean hands, pick up each eighth of mixture, break it in half, roll each half into a ball.
- You will end up with 16 equally sized pieces
- Arrange the hand rolled cookie dough balls on a baking tray lined with baking paper.
- Take a fork and a small glass of water. Dip the fork quickly in the water, shake off the excess, then press the tines of the fork horizontally into the ball, flattening it a little. The cookie doesn’t have to be completely flat - just not a high round ball.
- After all the cookies have been slightly flattened with the fork, pop the tray into your preheated oven and set a timer for 10 minutes.
- Leave the cookies on the hot tray for 10 minutes after you’ve removed them from the oven. They should still be nice and warm after 10 minutes of sitting on the bench, but even more delicious (hard to believe, I know, but true!).
- After 10 minutes, serve and enjoy!
Notes
Be sure to look through the photos above, I go into more detail there.