Almond Flour Peanut Butter Cookies
These Almond Flour Peanut Butter Cookies are soft, chewy, and gluten-free. Made with simple ingredients, they’re a treat everyone will love!Gluten Free, Dairy Free, Vegan
Servings: 12 cookies
Ingredients
- 1 cup creamy peanut butter natural, unsweetened
- 1 cup almond flour
- 1/2 cup pure maple syrup
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mix together all the ingredients until smooth.
- Cover and place in the freezer for 40 minutes to chill.
- With wet hands, scoop about 1 tablespoon of dough, roll into a ball, and place on the baking sheet. Flatten gently with your fingers.
- Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
What kind of peanut butter should I use?
It’s best to go with natural peanut butter- the kind that has just peanuts (and maybe a pinch of salt) on the ingredient list. If it is thick or separated, give it a good stir before using.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Do they freeze well?
Definitely. Freeze them in a single layer first, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature or warm them slightly before enjoying.