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
- 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
- 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.