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–+ servings
A stack of three baked peanut butter cookies, the top one with a bite taken out of it.
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5 from 31 votes

Almond Flour Peanut Butter Cookies (without eggs)

By: Min Kwon | MJ and Hungryman
These vegan and gluten-free almond flour peanut butter cookies require just 3 simple pantry ingredients and make the most delicious snack or dessert.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
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Ingredients 

  • 1 1/4 cup almond flour (115g)
  • 1/2 cup natural peanut butter (125g), make sure it's drippy
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract (optional)

Instructions 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a mixing bowl, combine the almond flour, peanut butter, maple syrup, and vanilla extract (if using). Mix everything together until well combined. I like to use a spoon.
  • Take about a tablespoon of the cookie dough and roll into a ball using your hands. Repeat for the rest of the dough. You will end up with 12 balls.
  • Place the dough balls onto the prepared baking sheet, spacing them out evenly. Use a fork to gently press down on each ball, creating a crisscross pattern on top.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
  • The cookies will still be soft but don't worry! Allow for them to cool completely and enjoy!

Notes

    • These vegan peanut butter cookies cookies don't spread very much so shape them before you bake them.
    • When pressing down on the cookies with the back of a fork, use your finger to gently guide the fork. Wet it slightly to prevent sticking to the dough.
    • Do not over bake or you will end up with dry cookies.
    • Try any one of the many variations to take this recipe to the next level.
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Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Sodium: 2mg | Potassium: 76mg | Fiber: 2g | Sugar: 6g | Calcium: 37mg | Iron: 1mg
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