Almond Flour Peanut Butter Cookies
Full of peanut butter goodness where you can actually taste the peanut butter in the cookie! These are dairy free and made with almond flour, making them gluten-free, low in carbohydrates, high in fiber and a high source of protein!
Servings 23 cookies
Calories 140kcal
Ingredients
- 1/4 cup Dates (roughly chopped)
- 3 cups Almond Flour
- 1 medium Egg
- 2 teaspoons Vanilla bean paste
- ¼ cup coconut Oil
- ¼ cup Granualted Stevia
- ½ cup melted peanut butter (I use Kraft sugar free peanut butter)
- Pinch salt
- 100 ml Water
Instructions
- Preheat oven to 180 degrees C/350 degrees F
- Place all ingredients into a food process and whizz until combined
- Divide the cookie dough in half and half again so you have four portions. Each portion will make 6 cookies.
- Spray two baking trays or cookie sheet with coconut oil. 2 portions per tray.
- Depending how big your trays are, you may be able to do it all in one go. Otherwise start with one portion and separating into 6 smaller balls and placing in the tray gently flattening with the heel of your hand. Repeat with other tray. (So, 12 cookies, 6 on each tray, unless you have 2 huge trays and a huge over and can do them all at once!)
- Bake at 180 degrees C (Fan Oven)/350 degrees F for 13 minutes
- Let them cool at room temperature before storing in an air tight container for 3 days.
Notes
The recipe above makes these cookies sugar free and dairy free, however you could replace the coconut oil with butter if you want for a more crumbly texture.
Nutrition
Serving: 1Cookie | Calories: 140kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Fiber: 2g | Sugar: 2g