Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, peanut butter, and maple syrup or honey.
- Stir with a spoon until a thick, sticky dough forms and the ingredients are fully combined.
- Scoop the dough into 12 even portions, roll into balls, and place them on the prepared baking sheet.
- Gently flatten each ball with your fingertips to form cookie shapes.
- Bake on the center rack for 10 minutes, until the edges are set and lightly golden while the centers remain soft.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 to 10 minutes.
- If desired, sprinkle the warm cookies with flaky sea salt.
- Transfer the cookies to a cooling rack to cool completely before serving or storing.
Notes
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days with parchment between layers.
- Refrigerate for up to 1 week for a slightly firmer, fudgier texture.
- Freeze in a freezer safe container with parchment between layers for up to 3 months; thaw at room temperature for about 30 minutes.
- If the dough seems crumbly when mixing, add 1 teaspoon extra maple syrup; if it seems too soft, add 1 to 2 tablespoons almond flour.
- Refrigerate for up to 1 week for a slightly firmer, fudgier texture.
- Freeze in a freezer safe container with parchment between layers for up to 3 months; thaw at room temperature for about 30 minutes.
- If the dough seems crumbly when mixing, add 1 teaspoon extra maple syrup; if it seems too soft, add 1 to 2 tablespoons almond flour.