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