Almond Flour Peanut Butter Cookies
These Almond Flour Peanut Butter Cookies are thick, chewy, and rolled in Turbinado sugar for a delicious crunchy finish. Bonus: they're vegan, gluten-free, and naturally sweetened!
Servings: 22 cookies
Calories: 129kcal
Ingredients
- 1 cup all natural peanut butter
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 ⅓ cups almond flour spoon and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- Turbinado sugar for rolling (use Organic Raw Cane Turbinado Sugar to keep these vegan)
- Maldon sea salt optional for garnish
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Beat peanut butter, maple syrup, and vanilla until well combined.
- Add in almond flour, baking powder, and salt.
- Beat, again, until combined.
- Optional - chill dough for 30 minutes. This isn’t necessary, but it makes the dough easier to work with.
- Pour turbinado sugar into a medium sized bowl and set aside.
- Using a small cookie scoop, scoop the dough, roll in turbinado sugar, then place onto the prepared baking sheet. Don’t place more than 12 cookies on the sheet.
- Use a fork to gently press the dough in a criss-cross pattern.
- Bake in preheated oven for 8 minutes.
- Sprinkle with maldon sea salt (optional), cool for 2 minutes on the baking sheet, then move to a wire rack to finish cooling.
- Repeat with remaining cookies and enjoy!
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Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Calcium: 35mg | Iron: 1mg
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