Healthy Peanut Butter Cookies
Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy, naturally gluten free, and contain no eggs, oil, or butter.
Servings: 15 cookies
Calories: 140kcal
Ingredients
- 1 cup peanut butter I use organic, smooth and unsalted
- 1/4 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup almond flour
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Set aside.
- In a large bowl, add peanut butter, maple syrup and vanilla extract. Stir with spatula until smooth. Add almond flour and mix until consistent dough forms.
- Using small trigger scoop, drop cookie dough onto baking sheet or scoop about 1 1/2 tablespoons of dough and roll into balls. Leave 1.5 inches in between. Using a fork, press on cookie dough balls making a criss cross pattern.
- Bake for 10 minutes on a middle rack. Remove cookies from the oven before any visible browning occurs and cookies are still soft.
- Let them cool off for about 30 minutes and they will harden. Sprinkle with sea salt, if you wish, and enjoy!
Notes
- Store: Store in a cool dry place for 3 days or freeze in an airtight container for up to 6 months.
- Crunchy or salted peanut butter: Any peanut butter will work, you just have to adjust accordingly. Salted PB will yield salted cookies, do not sprinkle with salt. Crunchy PB will make less smooth cookies. Natural or regular peanut butter can be used as well.
- Do not overbake cookies: Remove them from the oven while pale and looking "uncooked". They will finish cooking with residual heat and harden with time.
- Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add a small amount of extra almond flour to form the rollable dough consistency.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 1g | Sugar: 6g