GLUTEN-FREE ALMOND FLOUR CHOCOLATE COOKIES WITH PEANUT BUTTER

INGREDIENTS

INGREDIENTS:

  • ½ cup Natural peanut butter - smooth, fresh, no added sugar, no added oil

  • ¼ cup maple syrup - or agave syrup or date syrup

  • ½ cup almond flour - or oat flour

  • 3 tablespoons unsweetened cocoa powder

Optional

  • ▢½ teaspoon vanilla extract

  • ▢¼ teaspoon salt- if peanut butter unsalted

INSTRUCTIONS

  • Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.

  • In a large mixing bowl, combine natural peanut butter and maple syrup until creamy and smooth. Add vanilla and salt now if used.

  • Add unsweetened cocoa powder and almond flour into the bowl and stir until combined. When it starts to be difficult to stir, use your hands to squeeze and knead the dough and form a cookie dough ball.

  • Divide the cookie dough into 8 balls of the same size and place each cookie dough ball onto the prepared cookie sheet leaving 1 thumb space between each ball.

  • Press down the cookie dough ball with the back of the fork to form a cross on top of the cookies.

  • If you like, decorate with sprinkles and press them in using the fork again.

  • Bake cookies for 8-12 minutes or until set on top.

  • Cool on a cooling rack. They firm up and get very crunchy when completely cooled down.

  • Store in a cookie jar for up to 5 days at room temperature.


DessertKatharina Kunz