3-Ingredient Peanut Butter Cookies
133kcal
Method
- Preheat your oven to 180° C | 350° F and line a large baking sheet with baking paper.
- Combine the peanut butter, maple syrup, and almond flour in a large mixing bowl to create a slightly sticky dough.120 g smooth peanut butter, 60 g almond flour, 55 g maple syrup
- Take a small scoop of the dough and roll it into a ball between your two palms (each ball should weigh approximately 22g - I place the mixing bowl on my electric scale and remove 22g of dough each time).
- Repeat step 3 to make a total of 9 - 10 balls.
- Place your cookie dough balls on your baking sheet, spreading them out evenly.
- Press a fork horizontally into your cookie dough ball about half way to flatten the cookie out. Turn the fork 90 degrees and repeat to give the peanut butter cookies that lovely hatched cross-section.
- Bake your 3-ingredient peanut butter cookies for 5-8 minutes, checking them frequently (without opening the oven door, if possible) to ensure they do not burn. These cookies go from golden to over cooked very quickly, so keep an eye on them!
- Remove from the oven and allow to cool for at least 20 minutes before using a spatula to gently transfer the cookies to a wire cooling rack.
Nutrition
Serving1gCalories133kcalCarbohydrates9gProtein4gFat10gSaturated Fat2gPolyunsaturated Fat7gSodium64mgFiber2gSugar5g
Notes
The cookies will be extremely soft when you first remove them from the oven - but don't worry, they will harden as they continue to cook while cooling down. Just avoid touching them or lifting them while still hot.
If your cookies are not perfectly round, you can take this opportunity when they're still pliable to use a cookie cutter edge and gently round the cookies.