mga ito 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.
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3-Sangkap na Peanut Butter Almond Cookies
mga ito 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.
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Servings: 10 Cookies
Mga Calorie: 185.9 kcal
Ingredients
- 1 ¼ tasa Flour ng Almond - (tala 1)
- ½ tasa Peanut Butter (Walang Asin) - (tala 2)
- ¼ tasa Maple syrup - (tala 3)
Opsyonal
- 1 kutsarita Vanilla Extract - for flavor (note 4)
- 12 Mga Hilaw na Almendras - (tala 5)
tagubilin
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
- In a mixing bowl, combine peanut butter, maple syrup, vanilla extract if used, and almond flour until smooth, well combined, and it forms cookie dough batter.
- Form 10 cookie dough balls and place them on the baking sheet, leaving half a thumb of space between each ball.
- Flatten them with the back of a lightly oiled fork, to form a cross on top of the cookies.
- To decorate, press a whole almond in the center of each cookeis. It also add a delicious crunch when you bite into them later.
- Bake the cookies at 350°F (180°C) for 12-14 minutes until golden brown on sides. Cool them down for 10 minutes on the baking sheet at room temperature to firm up. Then, gently slide a spatula under each cookie to transfer to a cooling rack for 1 hour, to enjoy their full crunchy texture and flavors.
Mga Tala
Tandaan 1: Or almond meal, but the cookies will be a bit grainy and darker in color. For oat flour, use my 4-ingredient oat flour peanut butter cookie recipe.
Tandaan 2: Or almond butter, cashew butter. Nut-free options are tahini or sunflower seed butter.
Tandaan 3O agave syrup, o anumang likidong pampatamis na gusto mo.
Tandaan 4: Add a delicious flavor to the cookies. You can also swap for 1/4 teaspoon of almond extract.
Tandaan 5: For decoration only, you can skip or use sliced almonds.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: Almond flour cookies soften with time. After 3 days, they get less crunchy. Store at room temperature in an airtight glass jar for best texture.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 185.9kcal | Carbohydrates: 11.6g | Protina: 6.1g | Taba: 14.1g | Saturated fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated na taba: 3.7g | Sosa: 56.1mg | Potassium: 100.3mg | Hibla: 2.3g | Asukal: 6.8g | Vitamin A: 0.01IU | Calcium: 47.8mg | Iron: 0.8mg | magnesiyo: 26.8mg | Posporus: 49.5mg | Zinc: 0.4mg
Ingredients at Substitutions
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You only need three simple ingredients and a couple of optional ones to make this recipe. Here’s how to pick and swap them.
- Flour ng Almond – This ingredient provides the structure for the cookies. It’s a key component that makes them soft on the inside while holding their shape. You can use almond meal, but it will give you a darker, more rustic-looking cookie.
- Peanut butter – This is the primary flavor and fat source for the cookies, helping to bind the dough together and make them moist. Other great options are almond butter or cashew butter. For a nut-free version, tahini or sunflower seed butter are fine.
- Maple syrup – This is the liquid sweetener for the recipe, adding a natural sweetness and helping with the texture. You can also use agave syrup or another liquid sweetener you love.
- Vanilla Extract – This is an optional ingredient that adds a warm and classic flavor to the cookies. A great alternative is almond extract.
- Mga Hilaw na Almendras – These are for decoration and add a nice crunch to the cookies. You can also use sliced almonds for the same effect.
How to Make Them in Pictures
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect cookies.
- Sukatin nang Tumpak – I always recommend weighing your ingredients for the most consistent results. If you are using cups, make sure you don’t pack down the almond flour. Instead, scoop and level it for the right amount.
- Don’t Overbake – These cookies can go from perfectly baked to too firm in a flash. Check them at the 12-minute mark and pull them out as soon as the edges turn golden brown.
- Cool na Ganap – It’s tempting to eat these cookies right away, but they need time to firm up. Letting them cool on the baking sheet and then on a wire rack for a full hour is key to achieving that perfect chewy-but-crunchy texture.
- Magdagdag ng Chocolate Chips – For a different flavor, try mixing in ⅓ cup of mini chocolate chips. They melt a little in the oven and make the cookies extra decadent.
- Decorate with a Twist – Instead of a whole almond, you can press sliced almonds onto the tops of the cookies before baking for a crunchy topping that covers the whole surface.
- Add Another Flavor – If you want to change the flavor, a great addition is a quarter teaspoon of almond extract.
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