Almond Peanut Butter Cookies

Name: Almond Peanut Butter Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1/3 cup honey (see notes in post above for a Keto-friendly stevia swap); 1/3 cup thick peanut butter (may sub for almond or other nut butter); 5 tbsp coconut oil, softened; 1 tbsp vanilla; 1/2 tsp baking soda; 1/2 tsp sea salt, plus more to top if desired; 2 cups almond flour

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 30

Author : Whip & Wander

Ingredients

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1/3 cup honey (see notes in post above for a Keto-friendly stevia swap)1/3 cup thick peanut butter (may sub for almond or other nut butter)5 tbsp coconut oil, softened1 tbsp vanilla1/2 tsp baking soda1/2 tsp sea salt, plus more to top if desired2 cups almond flour

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Instructions

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Step 1

Cream raw honey, peanut butter, and coconut oil together in a mixing bowl with a wooden spoon or spatula. Then add vanilla, baking soda, and salt and mix.

Step 2

Add almond flour and mix until a thick dough forms.

Step 3

Portion dough into 1 tbsp spoonfuls and roll into balls. Place 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking liner.

Step 4

Press down on each ball of dough with a fork crosswise, to form the traditional peanut butter cookie indentations.

Step 5

Sprinkle each cookie with a small pinch of fine sea salt if desired.

Step 6

Bake for 10-12 minutes. Cookies should be golden brown around the edges.

Step 7

The cookies will be fragile when warm, so I like to let them cool slightly for approx 10 minutes before transferring them to an airtight container.