- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough
- In a bowl, mix peanut butter, coconut sugar, vanilla, and flax egg until smooth.
- Stir in baking soda, salt, and almond flour until a dough forms.
- If adding chocolate chips or peanuts, fold them in now.
Shape the Cookies
- Roll the dough into 1-inch balls and place them on the baking sheet, spacing them apart.
- Use a fork to make a crisscross pattern on top of each cookie.
Bake
- Bake for 9–11 minutes, until the edges are slightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
Serving and Storage Tips
- Enjoy warm with a glass of almond milk or coffee.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough balls for up to 3 months—just bake straight from the freezer!
Variants
- Gluten-Free – Use almond or oat flour instead of wheat flour.
- Extra Crunch – Mix in chopped roasted peanuts for more texture.
- Double Chocolate – Add cocoa powder for a rich, fudgy twist.
- Keto-Friendly – Swap coconut sugar for a low-carb sweetener like monk fruit.
FAQ
1. Can I use chunky peanut butter?
Yes! It adds a nice crunch to the cookies.
2. Can I make these sugar-free?
Yes! Replace coconut sugar with monk fruit or erythritol for a lower-carb option.
3. Why do my cookies crumble?
Since these cookies don’t have flour (or much of it), they can be delicate. Let them cool completely before handling.
4. Can I use sunflower butter instead of peanut butter?
Yes! Sunflower butter is a great nut-free alternative.
5. How do I make these cookies extra soft?
Slightly underbake them and store in an airtight container to retain moisture.
Final Thoughts
These peanut butter cookies are simple, wholesome, and packed with flavor. They come together in minutes and are perfect for any occasion. Whether you love them classic, with chocolate chips, or crunchy with nuts, this recipe will quickly become your favorite!
