Almond Flour Peanut Butter Cookies (Gluten-Free!)
These gluten-free almond flour peanut butter cookies are soft, chewy, and naturally sweetened with maple syrup. A simple and delicious treat ready in under 30 minutes!
Ingredients
- ½ cup natural peanut butter smooth or crunchy, unsalted
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1½ cups almond flour (150g)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Stir until smooth and well incorporated.
- In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until a thick dough forms.
- Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake for 9-11 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use natural peanut butter for the best texture. The cookies will continue to set as they cool, so avoid overbaking. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.