3-Ingredient Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
1 cup (250g) smooth natural peanut butter.
02 -
1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled.
03 -
⅓ cup (115g) maple syrup.
# Instructions:
01 -
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
02 -
Add all the ingredients to a bowl and mix until combined. Allow the mixture to sit for around 2 minutes to thicken up. The final cookie dough should have the consistency of a soft and slightly tacky paste that is thick enough to roll into balls.
03 -
Using clean and damp hands or a small cookie scoop, divide the cookie dough into around 20 balls (~24g each). Place the balls on the lined baking trays.
04 -
Use a fork to flatten each ball and mark each cookie with a criss-cross pattern. You can make them as thin/thick as you like! Alternatively, you can just flatten each ball with the palm of your hand.
05 -
Bake the cookies for 10-15 minutes or until the edges are very slightly golden brown. Cookies baked for less time will be soft and chewy whereas cookies baked for longer will be crisp throughout.
06 -
Allow the cookies to completely cool on the baking tray. Initially, the cookies will be very soft but will firm up a lot as they cool.
# Notes:
01 -
Using gram measurements gives best results.
02 -
Can substitute almond flour with 100g oat flour or 50g fine white rice flour.
03 -
Cookies will stay fresh for 5 days at room temperature, 2 weeks in fridge, or 2 months frozen.