3-Ingredient Peanut Butter Almond Cookies Recipe
These 3-Ingredient Peanut Butter Almond Cookies are a simple, wholesome treat made with almond flour, unsalted peanut butter, and maple syrup. Enhanced with vanilla extract and topped with crunchy raw almonds, they bake to a golden perfection, offering a deliciously soft yet crunchy texture. Perfect for a quick, gluten-free snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 1/4 cup Almond Flour
- 1/2 cup Unsalted Peanut Butter
- 1/4 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 12 Raw Almonds
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Set it aside while you prepare the cookie dough.
- Mix Ingredients: In a mixing bowl, combine the unsalted peanut butter, maple syrup, vanilla extract, and almond flour. Stir until the mixture is smooth and forms a consistent cookie dough batter without lumps.
- Shape Cookies: Divide the dough into 10 equal portions. Roll each portion into a ball and place them evenly spaced on the prepared baking sheet, leaving about half a thumb’s width between each to allow for slight spreading during baking.
- Flatten and Decorate: Using the back of a fork lightly coated with oil, gently flatten each dough ball to form a cross pattern on top of the cookies. Then, press one raw almond into the center of each cookie to add a crunchy texture and decorative touch.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet at room temperature for 10 minutes. Once slightly firm, carefully transfer them using a spatula onto a cooling rack and let them cool completely for about 1 hour to develop their full crunchy texture and flavors.
Notes
- You can substitute almond flour with finely ground oat flour for a different texture.
- Use natural, unsalted peanut butter without added sugar or oils for the healthiest option.
- Maple syrup can be replaced with honey or agave nectar if preferred.
- If you want to skip the vanilla extract, the cookies will still have a nice flavor from the peanut butter and almond flour.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: 3 Ingredient Cookies, Peanut Butter Cookies, Almond Flour Cookies, Gluten Free Cookies, Easy Dessert, Healthy Snack
