peanut butter and almond cookies


  • ½ cup gluten-free all-purpose flour
  • ⅓ cup almond flour
  • ¼ cup creamy peanut butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean extract
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 100g dairy-free dark chocolate, melted
  • ¼ cup almonds, chopped

Serves: about 6 cookies

For: gluten free, lactose free, dairy free, egg free, vegan


  1. Preheat oven to 180ºC.
  2. In a large bowl combine flour, almond flour, baking soda, give it a good mix.
  3. Add in peanut butter, coconut oil, maple syrup, vanilla, salt, and mix until well combined.
  4. Divide the dough into 6 pieces. Roll dough into balls. Place on a cookie sheet and use the cookie stamp to press the dough.
  5. Bake for 10-12 minutes or until golden brown. Allow cookies to cool completely.
  6. Dip the cookies in chocolate glaze about halfway, let excess drip off, and place back on parchment-lined pan.
  7. Top with chopped almonds. Refrigerate for 5 minutes until set. Enjoy!

Tips: . If you don't have a cookie stamp, you can just use a fork. keep them covered in the refrigerator up to 1 week or in the freezer up to 1 month

Credits nmmeiyee

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