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Gluten-Free Peanut Butter Cookies
5 from 8 votes
By Rachael DeVaux
Total: 25 minutes
Servings: 1 dozen
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These cookies are lightly sweet, satisfying, and great for curbing a sweet craving without going overboard. They’re simple to make and perfect for a quick snack.
Ingredients
- 1 pasture-raised egg
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3/4 cup organic peanut butter, (no added sugar)
- 3/4 cup almond flour
- 1/4 tsp baking soda
- cinnamon
- flakey sea salt (to top)
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk the egg with maple syrup, cooled melted coconut oil, vanilla, and the peanut butter until smooth and combined.
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Fold in the almond flour, baking soda, and a pinch of cinnamon. Press down any almond flour clumps so the dough becomes uniform.
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Scoop dough onto a parchment-lined baking sheet using a cookie scoop or spoons. Flatten each ball with a fork in a crisscross pattern and sprinkle flaky sea salt on top.
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Bake 8–12 minutes, until the cookie edges are golden brown.
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Allow cookies to cool on the sheet for about 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
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