Let’s Make a Healthy Version of Peanut Butter Cookies
A healtheir version of the classic peanut butter cookie with a few ingredient swaps!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20-22 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- One cup smooth peanut butter
- 1 1/4 cups almond flour (I used super-fine from Bob’s Red Mill)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- Chocolate for dipping (optional)
- Maldon Sea Salt
Instructions
- Preheat the oven to 350º.
- Line a baking sheet with parchment paper.
- Melt the peanut butter in the microwave for about 30 to 45 seconds until it is a consistency you can pour, then add it to a large bowl with the almond flour.
- Add the syrup and vanilla extract.
- Stir to combine completely, then refrigerate the dough for about 15 minutes.
- Using a cookie scoop and clean hands, roll balls and place them on a baking sheet.
- Make a criss-cross pattern with a fork.
- Bake for 10-13 minutes.
- Allow to cool on the baking sheet for a minute or two and then transfer to a cooling rack.
- Melt the chocolate in a heat-proof bowl above a pot of simmering water. Dip half of the cookie in chocolate and place them on plates lined with parchment paper. Before the chocolate is set, sprinkle sea salt on the chocolate, then place them in the refrigerator for 30 minutes to set the chocolate.