Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies come together in one bowl with only 5 ingredients for an easy-to-make sweet treat!

These simple peanut butter cookies are made with almond flour at the base for a light-textured, melt-in-your-mouth treat. They are sweetened with a little maple syrup and can be dipped in a little chocolate because who doesn’t love peanut butter and chocolate together?! If you’re a peanut butter lover you will definitely love these cookies!

WHAT YOU’LL NEED

Here is what you’ll need to make these almond flour peanut butter cookies:

• Peanut Butter: Make sure to use a natural peanut butter with only peanuts (or peanuts and salt) listed as the ingredients.
• Maple Syrup: The main source of sweetness for these cookies.
• Almond Flour: I use superfine-textured almond flour for these cookies. I love to use the Kirkland brand blanched almond flour!
• Cinnamon: Warm spice for added flavor.
• Baking Powder: Leavening agent for the cookies.
• Chocolate: Optional ingredient to dip cookies into for an added sweet treat!

PROCESS

1. Add the peanut butter and maple syrup to a bowl and mix slightly until the maple syrup is incorporated.
2. Add in the almond flour, baking powder, and cinnamon and mix. As you stir, you will notice that the mixture will be crumbly in texture at first but then begin to harden and become more dough-like. Keep mixing (using your hands as needed) until a dough forms. You will know you have mixed it enough once there is no more mixture stuck to the sides of the bowl.
3. Scoop out tablespoon-sized portions, roll them into a ball and place the balls on a parchment paper-lined pan. Use a fork to flatten the cookies and make a criss-cross pattern on top.
4. Bake the cookies at 350 degrees F for 10 minutes. Let the cookies cool completely before serving. They may seem soft at first but will harden once they cool.
5. If you are dipping the cookies in chocolate, wait until they are completely cool before dipping. Serve once the chocolate fully hardens.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for 3-4 days. They may also be frozen for up to 2 months in an air-tight, freezer-safe container.

SUBSTITUTIONS

• Peanut Butter: The peanut butter may be replaced with another type of natural butter like almond butter. It may also be replaced with a seed-based butter like sunflower seed butter.
• Maple Syrup: The maple syrup may be replaced with some mashed banana though the overall texture of the cookie will be softer and more chewy.

RECIPE NOTES

• Make sure to use only a natural peanut butter that doesn’t contain any ingredients besides peanuts (or peanuts and salt). My favorite brand of peanut butter to use is the Kirkland brand organic creamy peanut butter.
• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking. If you notice that the fork is sticking to the dough, dip the fork in water each time so that it does not stick to the cookies.
• These cookies have a soft, melt-in-your-mouth texture. Make sure to let them cool completely before serving because they can break apart easily.

Here are some other peanut butter recipes that you may like!

• Peanut Butter and Jelly Muffins
• Peanut Butter and Banana Granola Bars
• Peanut Butter and Banana Rollups