🚫 No Powder! 6g Protein Peanut Butter Cookies 🍪🌿

Описание: Ingredients:
▢1 ¼ cup Almond Flour - (note 1)
▢½ cup Peanut Butter (Unsalted) - (note 2)
▢¼ cup Maple Syrup - (note 3)
Optional
▢1 teaspoon Vanilla Extract - for flavor (note 4)
▢12 Raw Almonds - (note 5)
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
In a mixing bowl, combine peanut butter, maple syrup, vanilla extract if used, and almond flour until smooth, well combined, and it forms cookie dough batter.
Form 10 cookie dough balls and place them on the baking sheet, leaving half a thumb of space between each ball.
Flatten them with the back of a lightly oiled fork, to form a cross on top of the cookies.
To decorate, press a whole almond in the center of each cookeis. It also add a delicious crunch when you bite into them later.
Bake the cookies at 350°F (180°C) for 12-14 minutes until golden brown on sides. Cool them down for 10 minutes on the baking sheet at room temperature to firm up. Then, gently slide a spatula under each cookie to transfer to a cooling rack for 1 hour, to enjoy their full crunchy texture and flavors.
Notes
Note 1: Or almond meal, but the cookies will be a bit grainy and darker in color. For oat flour, use my 4-ingredient oat flour peanut butter cookie recipe.
Note 2: Or almond butter, cashew butter. Nut-free options are tahini or sunflower seed butter.
Note 3: Or agave syrup, or any liquid sweetener you love.
Note 4: Add a delicious flavor to the cookies. You can also swap for 1/4 teaspoon of almond extract.
Note 5: For decoration only, you can skip or use sliced almonds.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Almond flour cookies soften with time. After 3 days, they get less crunchy. Store at room temperature in an airtight glass jar for best texture.
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