Published : 2022-03-04 peanut butter and almond cookies - Categories : Dairy free , Egg free , Gluten free , Lactose free , Vegan Ingredients: 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 Recipe: Preheat oven to 180ºC. In a large bowl combine flour, almond flour, baking soda, give it a good mix. Add in peanut butter, coconut oil, maple syrup, vanilla, salt, and mix until well combined. Divide the dough into 6 pieces. Roll dough into balls. Place on a cookie sheet and use the cookie stamp to press the dough. Bake for 10-12 minutes or until golden brown. Allow cookies to cool completely. Dip the cookies in chocolate glaze about halfway, let excess drip off, and place back on parchment-lined pan. 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