Almond Flour Peanut Butter Cookies (3-Ingredient)
3-ingredient Almond Flour Peanut Butter Cookies are soft, tender, and naturally sweetened for a deliciously nutty and healthy treat! These little gems are dairy-free, oil-free, egg-free, and refined sugar-free vegan cookie recipe.
- Prep Time: 10
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Method: mix, bake
- Cuisine: American, Vegan
Ingredients
- 2 cups almond flour, packed
- 1 cup natural peanut butter (creamy or chunky)
- 1/2 cup pure maple syrup
Optional add-ins:
- 2 teaspoons vanilla
- 1/4 cup mini chocolate chips or cacao nibs
- 1/2 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Mix: In a medium mixing bowl, combine the almond flour, peanut butter, and maple syrup until dough is smooth and no flour streaks or clumps are visible.
Scoop: Scoop up 2 tablespoons, rounded, and place on a cookie sheet, leaving at least 1 inch apart. Roll each mound in between the palms of your hands.
Press: Using a fork, gently press a criss-cross pattern into the top of each cookie. Shape and mold the edges as needed if you notice large cracks from pressing. Optionally, sprinkle each cookie with large flake salt (a personal favorite) or raw sugar.
Bake: Place in the oven on the center rack and bake for 10 minutes. Remove from oven and let cool a few minutes before transferring to a wire rack to finish cooling.
Makes 24 cookies
Store: Leftover cookies can be stored covered on the counter for 4 to 5 days. Alternatively, they can be stored in the refrigerator for up to 2 weeks or the freezer for 2 – 3 months.
Notes
Be sure to stir the peanut butter well to incorporate any oils at the top.
If substituting with almond butter or sunflower butter and it’s not very runny, you may want to add 2 tablespoons of plant milk.
You can make your own almond meal in a food processor. One and a half cups of almonds will easily give you two cups of almond meal, and it’s super easy, too. Simply process for four minutes or so, depending on your processor. Store any leftover flour in a mason jar or the sealed container of choice for later use. Store in the refrigerator to maintain maximum freshness.
How To Freeze:
Baked cookies: Let cool completely, transfer them to a freezer-safe container, and line the layers of cookies with parchment paper so they don’t stick together. You can also keep them in a freezer-safe bag. They can be stored in the freezer for 2 – 3 months.
Cookie dough: Roll the dough into balls as directed, place the balls on a cookie sheet, and freeze for 3 – 4 hours until solid. Place frozen dough balls in a well-sealed freezer bag or freezer-safe container for up to 2 months. Let thaw overnight in the refrigerator. Press cookies on the baking sheet and bake as directed.
Recommended Equipment: I love using a silpat or parchment paper to line my baking sheets. And this medium trigger cookie scoop helps keep the cookies uniform when scooping.
Find it online: https://simple-veganista.com/almond-flour-peanut-butter-cookies/