Almond Flour Peanut Butter Cookies
(Gluten-Free, Vegan-Optional, 20-Minute Recipe)
Key Info:
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes
Servings: 12 cookies
Difficulty: Easy
Dietary: Gluten-free, Vegetarian, Vegan-optional
Equipment Needed:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Spatula
- Alternative: Silicone baking mat instead of parchment paper
Ingredients:
- 2 cups almond flour (200g)
- 1 cup natural creamy peanut butter (250g)
- ⅓ cup maple syrup (80ml) [or honey if not vegan]
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Optional: ½ cup dark chocolate chips (85g)
Method:
- Preheat oven to 350°F/180°C
- Line baking sheet with parchment paper
- Mix peanut butter and maple syrup until smooth and creamy
- Add vanilla extract and salt, stir well
- Fold in almond flour gradually until a thick dough forms
- Roll dough into 12 equal balls (about 2 tablespoons each)
- Place on baking sheet and flatten with fork in a criss-cross pattern
- Bake for 10-12 minutes until edges are lightly golden
- Let cool on baking sheet for 5 minutes before transferring
Crucial Tips:
- Use room temperature ingredients
- Don’t overbake – cookies will firm up while cooling
- Natural peanut butter works best (avoid processed versions)
- Dough should be slightly sticky but manageable
Storage & Variations:
Storage:
- Room temperature: 4 days in an airtight container
- Freezer: Up to 3 months
Scaling:
- Recipe doubles easily
- Keep cookie size consistent for even baking
Common Mistakes:
- Overbaking (leads to dry cookies)
- Using cold ingredients
- Not letting cookies cool completely
Variations:
- Chocolate-dipped: Melt dark chocolate, dip half of each cooled cookie
- Double peanut: Add ¼ cup crushed peanuts to dough
- Protein boost: Mix in 2 tbsp protein powder with almond flour
These perfectly chewy, protein-rich cookies prove that gluten-free baking doesn’t mean compromising on taste or texture.
