As I’ve often told you, my sweet craving is always lurking, but if I indulged these desires every time, it wouldn’t be good for my health, unless I found a compromise in combining the ingredients in my preparations! These cookies are exactly what you need to achieve that goal. I discovered them by chance and literally fell in love with them, primarily because they are made with only 3 ingredients, and also because they are incredibly easy to make, just a bowl and a spoon are all you need, which is a plus, right? But there’s more! These cookies are also vegan, lactose-free, and gluten-free, as they contain no flour other than almond flour, no eggs, refined sugar, dairy, etc. And considering I even had peanut butter in the pantry that needed using, I could consider them waste-free! They can be made plain or as I did with a partial dark chocolate coating, for that extra touch of indulgence that never hurts! The result will be buttery and melt-in-the-mouth cookies that you can enjoy at any time of your day, for breakfast, as a snack, or dessert after a meal with coffee, without too much guilt!
Source: [ Recipe by Anthea from the blog Rainbow Nourishments ]
If you, like me, enjoy indulging in some guilt-free pleasures, try these recipes too, all delicious:
- Difficulty: Very Easy
- Cost: Economical
- Portions: About 20 cookies
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients:
- 8.8 oz peanut butter (salted)
- 1.5 cups almond flour
- 3.9 oz agave syrup
- 1.8 oz dark chocolate
- 1 tsp vegetable oil
- as needed chopped almonds
Tools:
- 1 Large Bowl
- 1 Wooden Spoon
- 1 Scoop
- 1 Fork
- 1 Baking Tray
- 1 Parchment Paper
- 1 Cooling Rack
- 1 Small Pan
- 1 Teaspoon
- 1 Bowl
Steps:
Making these peanut butter and almond cookies is very easy. Start by combining all three ingredients, namely almond flour, peanut butter*, and agave syrup, in a large bowl.
Mix with a wooden spoon until you get a dense, compact but workable dough. If it turns out too soft, add 1-2 tablespoons of almond flour. Using a scoop, take portions of dough.
With your hands, create balls as big as a walnut, weighing around 0.7 oz.
Place the balls well spaced apart on a baking tray lined with parchment paper or a recyclable silicone mat, and using a fork, flatten them, creating a criss-cross pattern.
Bake the cookies in a preheated oven at 350°F for 10-12 minutes or until the edges are slightly golden. Cookies baked for less time will be soft, while those baked longer will be crispy.
Let the cookies cool completely on a cooling rack. Initially, the cookies will be very soft but will firm up as they cool.
Once cooled, in a small pan, melt the dark chocolate over a bain-marie, add the oil, and stir. Quickly dip the cookies halfway into the melted chocolate.
Reposition them on the cooling rack and garnish with chopped almonds as desired. Let the chocolate set at room temperature for 1 hour or 30 minutes in the fridge before enjoying them.
And voilà… your peanut butter and almond cookies are ready to be enjoyed!
This is how the cookie looks when cut.
Storage
👉You can store peanut butter and almond cookies at room temperature in a cookie jar or airtight containers for 10 days, or keep them in the fridge for 2 weeks.
Tips, notes, variations, and suggestions
🟣* If your peanut butter is not salted, add a pinch of salt to the dough to give it a touch of saltiness and create a sweet-salty contrast.
🟣 You can use other flours instead of almond flour, such as oat or rice flour, but the cookies might turn out slightly drier when baking, so adjust the recipe by adding an extra tablespoon of peanut butter or agave syrup.
🟣 Regarding the sweetener, it can be replaced only with honey, maple syrup, or malt. Other sweeteners like sugar, erythritol, stevia, etc. are not recommended as they wouldn’t create the necessary dough consistency, leaving it too grainy.
