Simple, soft, and melt-in-your-mouth Peanut Butter Cookies. Plus, they’re egg-free, gluten-free, and refined sugar-free!

Ingredients

1 cup (250g) smooth natural peanut butter
1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled
⅓ cup (115g) maple syrup

Instructions

Step 1: Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2: In a bowl, mix all the ingredients until well combined.

Let the mixture sit for 2 minutes to thicken.

Step 3: Divide the dough into 20 equal portions (~24g each) and roll into balls.

Place them on the baking sheets.

Step 4: Flatten each ball with a fork, creating a criss-cross pattern.

Alternatively, use your palm to flatten them.

Step 5: Bake for 10-15 minutes until the edges are slightly golden brown.

Less time results in soft and chewy cookies, while longer baking makes them crisp.

Step 6: Let the cookies cool completely on the tray before serving.

Notes

Cookies will be soft out of the oven but firm up as they cool.

For best texture, enjoy fresh or store in an airtight container:

Room temperature: 5 days
Fridge: 2 weeks
Freezer: 2 months

Using grams for measurement ensures accuracy. If using cups, use the spoon and level method.

Substitutes:

100g oat flour or 50g fine white rice flour instead of almond flour.
For softer cookies, add 1-2 tbsp peanut butter or maple syrup.
For drier cookies, add 1-2 tbsp almond flour.

FAQs

1. Can I use crunchy peanut butter?

Yes, but the texture will be slightly chunkier.

2. Can I make these nut-free?

Try using sunflower seed butter instead of peanut butter.

3. Can I reduce the maple syrup?

Yes, but the cookies may be drier. Add a splash of milk if needed.

4. How do I store these cookies?

Store in an airtight container at room temp for 5 days, in the fridge for 2 weeks, or freeze for up to 2 months.

5. Can I add chocolate chips?

Absolutely! Fold in ¼ cup of chocolate chips for a delicious twist.