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Ingredients

  • 1 cup smooth creamy peanut butter unsalted and no added sugar
  • 1/3 cup maple syrup
  • 3/4 cup almond flour

Add on

  • 1/4 teaspoon vanilla extract

Instructions

  • Firstly add hot water to a wide vessel and add 1 cup of peanut butter. Keep aside for 10 minutes
  • Preheat oven to 350°F. Line a cookie sheet with Silicon mat/ parchment paper and keep aside
  • After 10 minutes transfer the peanut butter to a wide mixing bowl
  • Furthermore add maple syrup, vanilla extract and mix well until you see a creamy mixture
  • Add almond flour and mix well. You should get nonsticky peanut butter cookie dough. If not sprinkle flour
  • Take a tablespoon of cookie dough roll well and flatten. Repeat for all cookies. Leave a gap between cookies
  • optionally you can use a fork and add a pattern in the top of the cookies. I have made a cross shape
  • Bake for 12-15 minutes until the sides or golden brown
  • cookies looks underdone initially after taking out of the oven
  • Cool the cookies for 10 mins on the tray, then transfer on a cooling rack and cool completely

Video

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Notes

  1. Always use smooth creamy peanut butter
  2. Make sure peanut butter is in the flowing consistency
  3. Adjust the maple syrup according to your sweetness
  4. Make sure cookie dough is nonsticky
  5. I have made cross pattern but you can make any patter of your choice
  6. Cardamom powder/cinnamon powder or any add on flavor can be used
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