Preheat oven to 355°F (180°C) and line a baking tray with parchment paper.
In a large mixing bowl, stir together peanut butter and maple syrup with a spatula until well combined.Then add in almond flour and stir again until you end up with a soft, paste-like dough.
Transfer the cookie dough to the freezer for 15 minutes.
Scoop out 16 inividual dough balls (the dough will still be quite soft)using a small cookie scoop and place them onto the baking tray.
Use a slightly damp fork to flatten the balls and make a criss-cross pattern.
Bake for 12 minutes. Take the tray out of the oven and leave the cookies on the hot tray for another 15 minutes (they will continue to bake).
Then transfer the cookies to a cooling rack and let cool completely before serving. Sprinkle with sea salt (optional).
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Notes
Peanut Butter: make sure to use peanut butter without any additives (no added sugar or oil). Could be replaced with almond butter.
Storage: Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge (they taste best on the day of baking though). To freeze, store cookies in a ziplock bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
All nutritional information is based on third-party calculations and should be considered estimates.
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