Peanut Butter Almond Flour Cookie Recipe

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Peanut Butter Almond Flour Cookie Recipe
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Peanut Butter Almond Flour Cookie Recipe: These peanut butter cookies made with almond flour are moist in the middle and crunchy on the ends. They taste great with a lot of nuts. It only takes 20 minutes and 6 items to make these. It tastes so good to eat clean foods!

When these cookies are baking in your oven, they smell great. These peanut butter cookies are almost ready, but please wait. You’ll want to eat them before they’re done, just like my almond flour cookies. I promise you won’t be sorry!

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Peanut Butter Almond Flour Cookie Recipe

Ingredients

  • ½ cup natural peanut butter smooth or crunchy (unsalted)
  • 4 tablespoon maple syrup
  • 2 teaspoon vanilla
  • 150 grams almond flour approx 1.5 cups
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions

  1. Warm the oven up to 350 degrees F and put parchment paper on a baking sheet.
  2. Put the peanut butter, maple syrup, and vanilla in a medium-sized bowl and mix them together well. Make sure the items are well mixed with a fork or a plastic spatula.
  3. Add the almond flour, baking soda, and salt to a different small bowl and mix them together using a whisk. Afterward, add the dry stuff to the bowl with the wet stuff. Combine well. It will be sticky and thick, but keep mixing it until it’s all mixed in.
  4. Form the dough into 16 balls and place them on the tray. To make a crossing design on top of each cookie, press down on each ball with a fork that is just a little wet.
  5. Bake the cookies for 10 minutes. Take them out of the oven and let them cool for 10 minutes.
  6. Do not touch them during this time. After the 10 minutes, move the cookies to a rack to cool for another 5 to 10 minutes. For the cookies to fully set and the sides to get nice and crunchy, they need to cool for this amount of time.

Notes

  • Whenever you can, use the weight to measure the flour. This will make sure that the results are correct. Make sure to spoon and level the almond flour if you have to use volume. You will get too much flour if you use the measuring cup to scoop.
  • You can use your hands to help mix the ingredients into the batter if you can’t use a spoon or spatula.The batter will be thick and a little sticky.
  • Should you want cookies that are about the same size, divide the batter the way I did in picture 7.
  • Remember that these don’t spread much, so make the cookies the way you like them before you bake them.
  • Before you press your fork into the dough to make the crossing pattern, wet it with water. This will help keep them from getting stuck on the fork. Every few cookies, wet the fork with water.
  • Do not bake the cookies for too long.They will be soft and may even look like they aren’t done enough, but that’s ideal.
  • Allow your cookies to cool down!Keep them away from touch while they’re in the oven and for at least 10 minutes after you take them out.
  • Once the 10 minutes are up, carefully move them to a wire rack to cool down even more. You need this extra time to make sure the edges of your cookies are crunchy. They should be left on the cooling rack for at least 5 minutes, but 10 minutes is better.

Nutrition

  • Calories: 115cal
  • Carbohydrates: 7g
  • Protein: 4g
  • Fat: 9g
  • Saturated Fat: 1g
  • Sodium: 113mg
  • Potassium: 64mg
  • Fiber: 1g
  • Sugar: 4g
  • Calcium: 29mg
  • Iron: 1mg

WHAT KIND OF PEANUT BUTTER TO USE

  • You need thick peanut butter that hasn’t been salted or sweetened. Check the list of ingredients to make sure it only has peanuts. You could also make your own peanut butter at home.
  • If you can’t find any that doesn’t have salt, that will still work; just don’t add the salt that the recipe calls for.
  • But don’t add any oil because it will change the taste of your cookies.

EXPERT TIPS

  1. First, I think you should make two batches.You’ll be glad I told you about these afterward. 🙂
  2. Whenever you can, use the weight to measure the flour. This will make sure that the results are correct. Make sure to spoon and level the almond flour if you have to use volume. If you use your measuring cup to scoop, you might get too much flour.
  3. You can use your hands to help mix the ingredients into the batter if you can’t use a spoon or spatula.The batter will be thick and a little sticky.
  4. Should you want cookies that are about the same size, divide the batter the way I did in picture 7.
  5. Because these don’t spread out much, make sure the cookies are the size and thickness you want them to be before you bake them.
  6. To make a crossing design, wet your fork with water and then press it into the cookies. This will help keep them from getting stuck on the fork. Every few cookies, wet the fork with water.
  7. Do not bake the cookies for too long.It’s okay that they will feel soft and look like they aren’t done quite yet. In fact, things should be just that way.
  8. Allow your cookies to cool down!Keep them away from touch while they’re in the oven and for at least 10 minutes after you take them out. I promise that they will get harder as they cool down. These will be soft at first.
  9. Once the 10 minutes are up, carefully move them to a wire rack to cool down even more. This extra time is very important if you want the edges of your almond flour peanut butter cookies to be crunchy and tasty. If you can, leave them on the cooling rack for at least 5 minutes. A little longer won’t hurt either.

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