Chewy, not too sweet, a touch of salt, and no refined flours or sugars – these are my favourite peanut butter cookies to date.  This recipe makes about two dozen regular-sized cookies (i.e. walnut-sized balls flattened to about 2″ diameter).

Ingredients:

1 large egg
1/2 cup coconut sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup natural peanut butter (can be crunchy or smooth)
1 1/2 cups blanched almond flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 to 1/2 teaspoon salt, to taste

Method:

Preheat oven to 350°F.

Beat sugar, maple syrup, vanilla extract and egg together in a large bowl.  Add peanut butter, and mix well.  Then add the almond flour, baking soda, baking powder and salt.  Mix well again, until all ingredients are combined.

Scoop walnut-sized balls either with a cookie scoop or large spoon, roll with hands and place on a parchment-lined cookie sheet.  Press cookies down slightly with a fork to create a cross-hatch pattern.

Bake for 10-12 minutes, until just set and bottoms are slightly golden.  Transfer to cooling rack, allow to cool completely, and store in a sealed container at room temperature.

Approximate nutritional info per cookie: 120 Calories; 12g Fat, 3.5g Protein, 1.08g Fiber, 7.5g Carbohydrates, of which 4.25g is sugar.

Printable version:

Chewy Peanut Butter Cookies {grain-free, dairy-free}

Print Recipe

Author Samantha

Ingredients

• 1 large egg
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup natural peanut butter can be crunchy or smooth
• 1 ½ cups blanched almond flour
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ to ½ teaspoon salt to taste

Instructions

• Preheat oven to 350°F.
• Beat sugar, maple syrup, vanilla extract and egg together in a large bowl. 
• Add peanut butter, and mix well. 
• Add the almond flour, baking soda, baking powder and salt.  Mix well again, until all ingredients are combined.
• Scoop walnut-sized balls either with a cookie scoop or large spoon, roll with hands and place on a parchment-lined cookie sheet. 
• Press cookies down slightly with a fork to create a cross-hatch pattern.
• Bake for 10-12 minutes, until just set and bottoms are slightly golden. 
• Transfer to cooling rack, allow to cool completely, and store in a sealed container at room temperature.