Gluten-Free Peanut Butter Cookies with Almond Flour
Ingredients
- 1 cup natural unsweetened creamy peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons butter
- 2 tablespoons coconut sugar
- 1-3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.In a medium-sized mixing bowl add the peanut butter, maple syrup, butter vanilla extract, and egg. Mix until well combined. Add the dry ingredients, including almond flour, coconut sugar, baking soda, and salt. Mix just until combined.Scoop spoonfuls of dough using a medium cookie scoop and roll them into 1-inch balls. Place them on the cookie sheet, leaving some space between each cookie.Use a fork to flatten each cookie slightly, creating a crisshatch pattern on top. If the fork sticks to the dough, you can wipe the fork across cold butter to prevent sticking.Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden brown around the edges. Allow to cool in the pan for several minutes. Then transfer to a wire rack to cool completely.
Video
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