Almond Flour Peanut Butter Cookies
These easy-to-make almond flour peanut butter cookie are vegan, gluten free, tasty and protein rich. Made with just 3 wholesome ingredients in 15 minutes. There's no flour, no eggs, no-butter, no dairy in these delicious cookies.
Servings: 12 cookies
Calories: 161kcal
Cost: $5
Equipment
Ingredients
- 1½ cups almond flour or almond meal
- ½ cup creamy peanut butter I used Creamy and Salted
- ¼ cup maple syrup or monk fruit sweetener
Instructions
Prepare the dough and shape the cookies
- In a large mixing bowl, add the almond flour , peanut butter and maple syrup. Mix well. Use a fork or silicone spatula to mix all the ingredients together. The dough will be sticky and thick, but just keep mixing until incorporated.
- Using the cookie scoop or a spoon measure, divide the dough into 12 balls and place on your tray. Use a slightly wet fork and press down on each ball to form a crisscross pattern on top of each cookie.
How to bake Almond Flour Peanut Butter Cookies in the oven
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or silicon liner.
- Put the baking tray in the oven bake for 10 minutes. Remove promptly and let them cool for 10 minutes ( without touching them ) After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. Enjoy !
How to make Almond Flour Peanut Butter Cookies in the Air Fryer
- Put the prepared cookies on the air fryer basket. Air fry at 325 degree Fahrenheit for 10 minutes. Check for doneness. They should look golden brown on the top.
- Remove promptly and let them cool for 10 minutes ( without touching them ) After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. Enjoy !
Notes
- Unlike other cookies with baking soda or baking powder, these cookies do not spread while baking. So make sure to shape the cookies to the size and thickness you like before you bake them.
- Do not spread the dough too thin otherwise cookies will not hold the shape.
- It is very important to let the cookies cool off when they come out of oven or the air fryer. Do not touch them because they will fall apart instantly. They harden and edges get crispy as they cool off.
- If you are using unsalted peanut butter, add a pinch of salt to balance the flavors. I prefer smooth and creamy peanut butter but crunchy also works if you like bits and pieces of peanuts in your cookies.
- If you notice that dough is sticking to the fork when making the crisscross pattern, wet your fork with water before pressing into your dough. This will help prevent the fork from sticking to the dough. Dip the fork into water after every few cookies.
- Your almond flour peanut butter cookies will keep in a sealed container, or tightly wrapped, at room temperature for up to 3 days. You may refrigerate them for up to 1 week and freeze them for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Potassium: 76mg | Fiber: 2g | Sugar: 6g | Calcium: 42mg | Iron: 1mg