Ingredients
The following ingredients have 4 Servings
- 1 cup (112g) superfine blanched almond flour
- 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a 1/4 tsp salt)
- 1/4 cup (80g) pure maple syrup
- 3 tablespoons coconut sugar to roll the cookies in
- When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.
- I use this scale.
Instruction
- Preheat an oven to 375°F and line a sheet pan with parchment paper.
- To a large bowl, add the almond flour, peanut butter and syrup. Stir for a few minutes until the dough comes together into a very thick ball.
- Add the coconut sugar to a separate bowl or plate. Roll the batter into small balls, 10-12. I used my cookie scoop and got exactly 11.
- Roll each ball well in the coconut sugar until coated all around.
- Place each ball on the prepared pan about 2 inches apart. Press down each cookie gently with the back of a fork in a criss-cross pattern.. Don't completely flatten, they should be about a 1/2 inch thick, as in the picture.
- Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, they will crisp up as they cool.
- Use a thin metal spatula and transfer each cookie to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
