Almond Flour Peanut Butter Cookies
These Almond Flour Peanut Butter Cookies are so moist and tender - clean ingredients never tasted so good!
Servings: 20 cookies
Calories: 100kcal
Ingredients
- 1/2 cup creamy peanut butter
- 3 tbsp refined coconut oil
- 1/2 cup coconut sugar
- 1 egg white
- 1/2 tbsp vanilla extract
- 3/4 cup blanched almond flour
- 1/2 tsp baking soda
- pinch sea salt
- 1-2 tbsp coconut sugar for dusting optional
Instructions
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- Add refined coconut oil to large bowl and microwave for 10 seconds to slightly soften. Then add creamy peanut butter and coconut sugar. Stir well until combined.
- Add egg white and vanilla extract, whisk to combine. Then add blanched almond flour, baking soda and salt and continue to whisk until fully mixed.
- Use small cookie scoop (approx 1”) to scoop out cookies and place on parchment lined baking sheet. Dust with coconut sugar if desired then put in freezer for 10-15 minutes. This step is really important, if you skip it the cookies will spread really flat when baking.
- After cookies have firmed up in freezer, bake for 7 minutes then allow to cool 10 minutes before removing to cookie sheet. The cookies will seem underbaked, but trust me, they’ll harden up a bit and will be delicious and moist! Makes approximately 20 small cookies
Notes
Warning, you may need to double the recipe, they'll be gone quick!
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 6.5g | Protein: 2.5g | Fat: 7.4g | Saturated Fat: 2.6g | Monounsaturated Fat: 0.2g | Sodium: 94.8mg | Potassium: 3.3mg | Fiber: 1g | Sugar: 5.7g | Calcium: 9mg | Iron: 0.2mg