Almond Flour Peanut Butter Cookies
These soft and chewy almond flour peanut butter cookies are a gluten-free, low-carb, and keto-friendly treat. Made with simple ingredients, they are easy to bake and perfect for a healthy snack.
Ingredients
1 cup almond flour
½ cup peanut butter (creamy, unsweetened preferred)
¼ cup sweetener (honey, maple syrup, or sugar-free alternative)
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together peanut butter, sweetener, egg, and vanilla extract until smooth.
- Add Dry Ingredients: Stir in almond flour, baking soda, and salt until a thick dough forms.
- Shape the Cookies: Scoop 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet. Use a fork to press a crisscross pattern onto each cookie.
- Bake: Bake for 10-12 minutes until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy! Store in an airtight container at room temperature for up to 5 days.
Notes
- For a crunchier texture, bake for an extra 2 minutes.
- To make it vegan, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes).
- For a keto version, use sugar-free sweetener and sugar-free chocolate chips.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.