Almond Flour Peanut Butter Cookies (Gluten Free, Dairy Free, Vegan)
Calling all peanut butter lovers! These chewy gluten-free peanut butter cookies are the real deal! This recipe is easy to make with only 5 main ingredients (not counting the chocolate chips): smooth or crunchy peanut butter, almond flour, maple syrup, baking powder and a hint of vanilla.
INGREDIENTS
- ½ cup unsalted peanut butter , smooth or crunchy
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cup blanched almond flour
- ½ teaspoon baking powder
- 2 tablespoons mini chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl combine peanut butter, maple syrup, and vanilla in a bowl.
- In a separate small bowl, whisk together the almond flour and baking powder. Add these dry ingredients to the bowl of wet ingredients and mix well. The batter will be sticky and thick, but continue mixing until everything is fully incorporated. Fold in the chocolate chips.
- Take approximately 1 tablespoon of the dough and shape it into a ball.
- Repeat this process to make 15 balls of dough and place them on the prepared tray.
- Optional: With a slightly wet fork, press down on each dough ball to create a crisscross pattern on top of each cookies.
- Bake for 10 minutes, cool for 5-10 minutes and then transfer to wire rack to cool completely. This cooling process is essential for the cookies to set completely and for the edges to become nice and crunchy.
- This almond flour peanut butter cookies recipe makes about 15 cookies, but you can easily double or triple them.
NOTES
- What is the purpose of criss-cross pattern? The criss-cross pattern on peanut butter cookies serves a functional purpose by helping to flatten the dough and ensure even baking. Additionally, it adds an aesthetic touch, giving the cookies their classic and recognizable appearance.
- Wet your fork with water before making the crisscross pattern to prevent sticking. Re-wet the fork every few cookies.
- The texture of almond flour is nicely moist and chewy which can't be compared to any other ''flour'', although other almond flour nut substitutions may come close to the original.
- Allow Complete Cooling. Make sure to let these dairy-free peanut butter cookies cool fully before removing them from the sheet to avoid breaking and crumbling the cookies.
- Avoid overbaking. 10 minutes is sufficient. Remember, they'll be very soft initially but will firm up as they cool.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 210kcalCarbohydrates: 12gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 17mgPotassium: 60mgFiber: 3gSugar: 6gVitamin A: 4IUVitamin C: 0.01mgCalcium: 70mgIron: 1mg
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