Almond Flour Peanut Butter Cookies

These cookies are firm on the outside, moist, soft and chewy with lots of nutty flavour and a hint of honey and vanilla.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 140kcal

Author Kim

Preheat oven to 180 degrees C/350 degrees F
Add all the dry ingredients into a large mixing bowl and stir with a spatula/large spoon until combined.
To the same bowl, add the peanut butter, vanilla and eggs. Stir with a spatula until combined. (It should be moist and not too sticky)
Portion out cookie dough into 12 pieces. Roll each into a ball and arrange onto a baking sheet/baking tray lined with paper. Press down each ball with a fork dipped in water (to prevent it from sticking)
Bake for 12 minutes, and then remove from oven and let them rest on the tray for 5 minutes. Then , move to a wire rack, cover and let them come to room temperature.

Monkfruit Sweetener: I use Lakanto Monkfruit as the granulated sweetener. If you're not familiar with this, in comes in two varieties, - white and golden. I used the golden one for this recipe. It measures just like sugar and has no weird aftertaste. Its available from the baking aisle of Woolworths and Coles and online.
Making a Double Batch: I recommend making a double batch of this recipe as these cookies will go fast. To scale up the recipe, simply double all the ingredients. (this is easy to do by clicking the "2x" button on the recipe card below).
Size: For perfectly sized uniform cookies, you could use an ice-cream scoop to measure the dough, or alternatively you could weight the dough portions to ensure the cookies will all be the same size.
Storing: Let cookies come to room temperature on a wire rack before storing in an air tight container on the bench. They'll last for 3 days.
Freezing: I wouldn't recommend freezing these cookies. They're best eaten fresh.