Description
A delightful twist on the classic PB&J sandwich, these almond flour cookies are chewy and wholesome, making them the perfect comforting treat.
Ingredients
Scale
- 1 cup blanched almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons maple syrup (or more, as needed)
- 1 1/2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons smooth peanut butter (or almond butter, softened)
- 2 tablespoons preserves (or jam, softened)
Instructions
- Preheat your oven to 335°F (168°C).
- In a large mixing bowl, combine almond flour, tapioca starch, baking soda, and salt.
- Pour in the maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
- Microwave peanut butter and preserves for a few seconds until soft.
- Drizzle in the peanut butter and preserves onto the dough, mixing gently.
- Scoop out dough with a 2-tablespoon cookie scoop onto a parchment-lined baking sheet.
- Bake for 12 to 14 minutes, checking for a golden edge.
- Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Consider using organic ingredients for a cleaner taste.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cookies, almond flour, PB&J, dessert, gluten-free, comfort food
