• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Peanut Butter Cookies

December 13, 2021 by Erica 2 Comments

Peanut Butter Cookies

Peanut butter is a great source of plant protein, vitamin E, B3, B6, manganese, and magnesium. It’s high in good fat, although you do want to be careful about eating too many of these, especially if you make them bite-size like I do.

These cookies have a crunchy outside and a slightly chewy tender inside. You can play with this a bit by shortening the baking time a bit if you want them softer, or bake a bit longer if you prefer them crunchier. I make these peanut butter cookies on the small side, about 1 tablespoon, rolled into a ball and the flattened with a fork. Feel free to make them a bit larger and then bake for another minute or so. Definitely let them cool at least 30 minutes to give them some time to firm up.

If you’re baking with honey, remember that honey is hygroscopic and absorbs moisture in the air, so the cookies may become soft if left out or not sealed well. To get the crunch back you can put them in a dehydrator for a bit to firm them up, or an oven at a very low temperature or seal them well and store them in the refrigerator.

Another nice touch is to sprinkle some finishing salt on each cookie before baking them. Here’s my latest favorite finishing salt.

Needless to say, I’ve been eating these all week. Enjoy!

Peanut Butter Cookies

Peanut Butter Cookies

Print Recipe Pin Recipe

Peanut Butter Cookies

You can make these low carb by using low carb maple syrup in place of the honey or maple syrup.
These cookies have a crunchy outside and a slightly chewy tender inside. You can play with this a bit by baking them a bit shorter if you want them softer, or a bit longer if you prefer them crunchier. I make these peanut butter cookies on the small side, about 1 tablespoon, rolled into a ball and the flattened with a fork. Feel free to make them a bit larger and then bake for another minute or so. Definitely let them cool at least 30 minutes to give them some time to firm up.
If you're baking with honey, remember that honey is hygroscopic and absorbs moisture in the air, so the cookies may become soft if left out or not sealed well. To get the crunch back you can put them in a dehydrator for a bit to firm them up, or an oven at a very low temperature or seal them well and store them in the refrigerator.
Another nice touch is to sprinkle some finishing salt on each cookie before baking them. Here's my latest favorite finishing salt.
For the honey or maple syrup, 6 tablespoons = 1/4 cup + 2 tablespoons. If you prefer them a bit sweeter and softer, you can go up to 1/2 cup of honey or maple syrup.
Servings: 35 cookies
Calories: 66kcal

Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons maple syrup or honey
  • 1/2 cup unsalted creamy peanut butter no additives
  • 2 tablespoons coconut oil melted
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

  • Preheat your oven to 350°F.
  • Prepare a baking sheet with parchment paper or a non-stick baking mat.
  • Add the almond flour, salt, and baking soda to a bowl and whisk to blend.
  • Add the peanut butter, maple syrup, coconut oil, and vanilla extract to the bowl and blend with a spoon or fork to form a thick, sticky dough.
  • Take about 1 tablespoon of dough and roll it into a ball with your hands. If it's too sticky to roll, place the dough in the freezer for about 5 to 10 minutes.
  • Place each rounded ball on the baking sheet and flatten a bit with your hand or a fork. They will spread a bit, so leave some space between cookies.
  • Bake for 15 minutes, or until the cookies begin to brown.
  • Cool for 30 minutes. Store sealed for a few days, or in the refrigerator for a few months.

Nutrition

Calories: 66kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 32mg | Fiber: 1g | Sugar: 3g | Calcium: 15mg | Iron: 1mg
Share
Pin25

Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Paleo, Plant-based, Quick & Easy Tagged With: almond flour, peanut butter

Previous Post: « Cookies
Next Post: Almond Macaroon Cookies »

Reader Interactions

Comments

  1. Bernadette

    December 22, 2021 at 11:18 am

    How many cookies for the nutrition information? Is it 77 calories for ONE cookie?

    Reply
    • Erica

      December 22, 2021 at 11:51 am

      It’s actually a bit lower but yes the calorie reading is for one cookie. I estimated I made about 35 cookies for this count. I tested these a lot so the amount is a best estimate.

      Reply

Leave a Reply to Erica Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Stay in touch!

Get updates, test recipes, and more.

Popular now

  • Banana Bread {almond & coconut flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Chocolate Chip Muffins {coconut flour}
  • Nut Butter Cream Frosting
  • Chocolate Chip Cookies
  • Bagels {grain free}
  • Cocoa Butter Cookies {almond flour}
  • Yellow Cake {almond flour}
  • Zucchini Bread {almond flour}
  • Banana Bread {coconut flour}
  • Chocolate Zucchini Bread {almond flour}
  • Banana Blueberry Muffins
  • Donuts {coconut flour}

Recent comments

  • Erica on Valencia Orange Cake {grain free}:

    Thanks, Bonnie!
    Posted May 17, 2022

  • Bonnie on Valencia Orange Cake {grain free}:

    This is a great recipe! The cake is likely and moist. Fabulous flavor.
    Posted May 17, 2022

  • Erica on Cashew Waffles {grain free}:

    Hi Claudia! Yes, this recipe will work with a mix of cashew flour and almond meal. Just a warning, almond…
    Posted May 6, 2022

  • Claudia on Cashew Waffles {grain free}:

    Hi Erica, if I already have cashew flour/meal (store bought), do I just use 1 cup as well (but then…
    Posted May 5, 2022

  • Erica on Creamy Broccoli Basil Soup:

    Thanks, Betty! So great to hear 🙂
    Posted May 2, 2022

  • Betty King on Creamy Broccoli Basil Soup:

    I am excited abut trying this as I have been looking for a creamy broccoli soup that I could eat.…
    Posted May 2, 2022

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Creamy Broccoli Basil Soup
Mexican Stuffed Peppers
Mexican Beans and Rice

Copyright © 2022 Comfy Belly | Erica Kerwien. All rights reserved.