3 Ingredient Almond Flour Peanut Butter Cookies

Posted by in Christmas, Cookies, Cooking, Sweets, Valentine's Day | 21 comments

 













 



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 is great: 





 

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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4 based on 4 review(s)

Ingredients

  • 1/2 cup traditional 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.
  2. Line a cookie sheet with a piece of parchment paper. Set aside.
  3. In a large mixing bowl combine the peanut butter, almond flour, and maple syrup.
  4. Combine with a spatula until it forms a consistent cookie dough. If it's not forming a dough simply add a little more maple syrup 1-2tsp at a time.
  5. Divide dough into 6-8 large cookies. 
  6. 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.
  7. 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.
  8. 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.

7.8.1.2
1248
http://eatdrinkshrink.com/cooking/3-ingredient-almond-flour-peanut-butter-cookies



 

 

 

 

 

 

 

 




 

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21 Comments

  1. would it be ok to substitute evoo for the coconut oil. My son doesn't like it and can tell if there is any in anything I fix. :)
    • Hi Lorrie, You can absolute use olive oil if that's your preference. Let me know how they turn out! Happy Baking!
  2. 275 degrees? really ?
    • Lol, yes! You can cook at the standard 350, they may just dry out!
  3. Hi, modified your recipe and used nutella and honey. Baked it slightly longer by 3 minutes. Dipped in choclate Texas glaze and coated with almonds and hazelnuts. Thank you
  4. I could hardly keep the cookie together. did I possibly do something wrong, it’s way too crumbly.
    • Hi Issy, I'm sorry to hear that. I'm not sure what the issue may have been as even a close friend of mine tested these and they came out right. Did you use almond butter?
    • Hi, is it possible to substitute the PB with PB2 powder? Thanks!
      • Hi Joy! You can absolutely combine the PB2 powder with water and substitute it within this recipe. Let me know how they turn out!
    • Mine is crumbly too
  5. Has anyone ever tried this with almond butter instead of peanut?
  6. These are fantastic! I’ve also made variations using hazelnut meal, cashew butter and hazelnut butter and they have all turned out beautifully! I like to add a tiny bit more maple syrup when using hazelnut meal and a pinch of salt. Thanks for a great recipe!
  7. Excellent! Easy recipe with tasty results, thanks for posting this delightful cookie. ?
  8. I also had trouble, the batter was very dry. I used the flour I had made from almond pulp, was that the reason it was dry?
  9. I live in New Mexico, it is very dry here. When making almond flour cookies in a dry atmosphere, I always have to add a little water, so they are not crumbly. Hope this help if yours are turning out crumbly. Susan
  10. I live in New Mexico, it is very dry here. When making almond flour cookies, I always have to add a little water, so they are not crumbly. Susan
  11. What kind of peanut butter? Something like Jif, or organic no sugar, just peanuts type?
    • You can use any kind! I believe this was just regular PB!
  12. While many readers didn't have any issues with this recipe, I'm going to test these again to ensure that the end result is consistent.
  13. Batter never came together. I used regular Jif too. Kept adding maple syrup then switched to melted coconut oil because didnt want cookies too sweet. Seemed to help slightly but not enough.
    • Hi Linda, I'm sorry to hear. I remade this recipe a few weeks ago and it still worked. You can also use honey if you're not looking for a full vegan version.

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