3 Ingredient Almond Flour Peanut Butter Cookies

Posted by in Christmas, Cookies, Cooking, Sweets, Valentine's Day | 0 comments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hello & Happy Monday!! 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I realized the other day that out of hundreds of recipes on EDS, I don’t have a staple vegan peanut butter cookie recipe lol. I love to get creative with recipes so I typically gravitate away from the traditional concepts. The being said, I’m taking a moment to deliver the most seamless staples you can think of.. 
 
 
and the vegan 3 ingredient flourless Chocolate Dipped Peanut Butter Almond Flour Cookies were born!! (longest title ever lol)
 
 
When it comes to peanut butter, I enjoy it most with chocolate. Alone, it’s just not my cup of tea. Thus creating a chocolate dipped cookie seemed like a no brainer!
 
 
 
 
 
 
 
 
 
 
 

 
 
What’s fab about these cookies, is everything! It’s quick, easy, affordable, has literally 3 INGREDIENTS for the base, no white flour, no white sugar, no eggs or even vegan eggs, packs flavor, a soft texture, aesthetic appeal, perf for any season, you just can’t beat it!!

 


 
 
 
If you love all things peanut butter or are searching for the most effortless cookie, you have to try this recipe for vegan Chocolate Dipped Peanut Butter Almond Flour Cookies!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Why this recipe rocks: 
 
 
 
 
 
 
Quick
Easy
Minimal ingredients 
No Dairy
No Eggs
No White Flour 
No White Sugar 
Only 3 Ingredients for the cookie base!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

3 Ingredient Almond Flour Peanut Butter Cookies

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 1/2 cup peanut butter
  • 2 cups almond flour
  • 3 tbsps maple syrup 
  • 3/4 cup dark chocolate chips
  • 2 tsps coconut oil  

Instructions

  1. Preheat oven to 275 degrees. Line a cookie sheet with a piece of parchment paper. Set aside.
  2. In a large mixing bowl, add all the ingredients: peanut butter, almond meal, and maple syrup. Combine with a spatula until it forms a consistent cookie dough. Divide dough into 6-8 large cookies. 
  3. Place each cookie ball on the prepared cookie sheet. Flatten slightly with your hand palm, then use a fork to flatten more and create a lovely fork print on top of your peanut butter cookies. Those cookies won't expand while baking so no need to leave more than half thumb space between each cookie.
  4. Bake 15 minutes or until sides are golden. Place on a cooling rack. The cookies will be slightly soft, but will firm up on the cooling rack. Allow to completely cool.
  5. Combine the chocolate chips and coconut oil in a microwave safe bowl. Heat for 1 minute combining after intervals of 15 seconds to prevent burning. Dip the cookies into the chocolate and top with chopped peanuts.  

Notes

If you freeze the dough you want to wait till it comes to room temp before baking otherwise the dough will be crumbly.

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http://www.eatdrinkshrink.com/cooking/3-ingredient-almond-flour-peanut-butter-cookies

 

 

 

 

 

 

 

 

 

 

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