From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
2
In a mixing bowl, combine the peanut butter, maple syrup, and almond flour. Stir together.
3
Roll the dough into ½ inch sized balls. Place 2 balls next to each other on the lined pan. Continue for the remaining dough.
4
Gently press down on each ball with a fork, creating a criss-cross pattern.
5
Next, bake for 10 to 12 minutes or until just set around the edges.
6
Remove the pan from the oven.
7
Once the cookies are fully cooled, spread peanut butter on half the cookies. Top with the other half of the cookies. Serve!
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough 🧊Refrigerate the dough for at least 30 minutes before shaping to prevent spreading and achieve crispy, defined cookie edges with better peanut butter definition.
- Toast Your Almond Flour 🌰Lightly toast the almond flour in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and reduce any raw almond taste in your final cookies.
- Maple Syrup Temperature Matters 🍁Use room-temperature maple syrup and peanut butter to ensure smooth, even mixing without creating dense pockets or uneven texture throughout the dough.
- Perfect Sandwich Assembly 🥜Pipe or spread peanut butter filling on the flat side of cooled cookies using a piping bag for professional-looking peanut butter edges that won't smudge or overflow.
- Optimal Baking Temperature 🌡️Bake at 325°F instead of higher temperatures to prevent the delicate almond flour cookies from browning too quickly while the centers cook through properly.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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