Description
Delicious and easy-to-make peanut butter cocoa cookies that are gluten-free and perfect for a sweet treat!
Ingredients
Scale
- ½ cup smooth peanut butter (or almond butter)
- ¼ cup unsweetened cocoa powder
- 1 cup almond flour (oat flour or spelt flour)
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (honey or agave works)
- sea salt flakes (to top)
Instructions
- Preheat the oven to 350°F, line a sheet pan with parchment paper, and then set it aside.
- In a large bowl, add the ½ cup smooth peanut butter, 1 teaspoon vanilla extract, and ¼ cup maple syrup, and stir until smooth and combined.
- Next, add the 1 cup almond flour and 1/4 cup unsweetened cocoa powder to the creamy peanut butter mixture. Using a spatula, combine the ingredients until a thick dough forms. You may knead the dough by hand until you can form a large ball.
- Using a scooper, scoop out even-sized dough balls and place them onto the prepared sheet pan, 1 inch apart.
- Using the back of a fork, press down on the tops of the cookie dough balls.
- Sprinkle with sea salt, if using, and gently press the sea salt flakes into the dough with your fingers.
- Place in the oven and bake for 10-12 minutes or until the cookies are set. Allow the cookies to cool on a cooling rack until firm. Enjoy!
Notes
- These cookies can be stored in an airtight container for up to a week.
- Experiment with different nut butters for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg