Almond Flour Peanut Butter Cookies
These easy 3-Ingredient Almond Flour Peanut Butter Cookies are made with no eggs, no dairy, and have a delicious crunchy texture.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Almond Flour
- 1/2 cup Peanut Butter (Unsalted)
- 3 tablespoons Maple Syrup ((note 1))
- 1 teaspoon Vanilla Extract (for flavor)
- 1/4 teaspoon Baking Powder (for lighter texture)
- 1/2 cup Dark Chocolate
- 1 teaspoon Coconut Oil
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil with coconut oil. Set aside.
- 2
In a mixing bowl, combine peanut butter, maple syrup, and vanilla extract until smooth and well combined.
- 3
Stir in almond flour and baking powder until it forms a cookie dough batter.
- 4
Form 12 dough balls and place them on the baking sheet, leaving half a thumb of space between each ball. Flatten them with the back of a fork to form a cross on top of the cookies.
- 5
Bake the cookies at 350°F (180°C) for 10-12 minutes until golden brown. Cool them down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
- 6
Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.
- 7
If you want to dip the cookies in chocolate, place the dark chocolate chips and coconut oil in a microwave-safe bowl.
- 8
Microwave in 30-second bursts until melted, dip half the cookies in melted chocolate, and return them to a wire rack. Sprinkle crushed peanuts if you like. Pop the cookies in the freezer 10 minutes to quickly harden the chocolate shell.