Ingredients

  • 2 cups super-fine almond flour
  • ½ cup creamy or crunchy peanut butter
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1–2 tbsp granulated sugar or coconut sugar, optional
  • 2 tbsp chopped peanuts, optional

Instructions

  1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. In a bowl, mix peanut butter, maple syrup, and vanilla until smooth.
  3. Add almond flour, baking soda, and salt. Stir until a soft dough forms.
  4. Let the dough rest for 5–10 minutes so the almond flour absorbs some moisture.
  5. Scoop about 1½ tablespoons of dough per cookie and roll into balls.
  6. Place on the baking sheet and gently flatten with a fork, making a crisscross pattern.
  7. Bake for 10–13 minutes, until the edges are lightly golden.
  8. Cool on the baking sheet for 10 minutes, then transfer to a rack.

Makes: 12–14 cookies
Prep: 10 min | Bake: 10–13 min
Texture: Soft, chewy, nutty & naturally sweet.