Easy Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
1 cup (250g) smooth natural peanut butter.
02 -
1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled.
03 -
⅓ cup (115g) maple syrup.
# Instructions:
01 -
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
02 -
Add all ingredients to a bowl and mix until combined. Let sit 2 minutes to thicken. Dough should be soft and slightly tacky, thick enough to roll into balls.
03 -
Using damp hands or cookie scoop, divide dough into 20 balls (~24g each). Place on lined baking trays.
04 -
Use fork to flatten each ball and mark with criss-cross pattern, or flatten with palm of hand. Make as thin/thick as desired.
05 -
Bake 10-15 minutes until edges are very slightly golden brown. Less time for soft cookies, longer for crisp.
06 -
Allow cookies to completely cool on baking tray. They will be very soft initially but firm up significantly as they cool.
# Notes:
01 -
Using gram measurements gives best results.
02 -
Can substitute almond flour with 100g oat flour or 50g fine white rice flour.
03 -
Cookies will stay fresh for 5 days at room temperature, 2 weeks in fridge, or 2 months frozen.