Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium mixing bowl, whisk together the blanched almond flour, granulated erythritol (or your chosen sugar substitute), baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly, which will help the cookies rise properly.1.75 cups blanched almond flour, 0.33 cup granulated erythritol, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- Add the natural peanut butter, large egg, and vanilla extract to the bowl with the dry ingredients.0.5 cup natural peanut butter, 1 large egg, 1 teaspoon vanilla extract
- Using a spatula or a wooden spoon, mix all the ingredients together until a cohesive dough forms. Mix until just combined; overmixing can sometimes lead to tougher cookies. The dough should be thick and slightly sticky.
- Roll the dough into small balls, about 1-inch in diameter. For a classic peanut butter cookie look and to help them spread evenly, place the dough balls onto the prepared baking sheets, about 2 inches apart.
- For that iconic peanut butter cookie look, gently press down on the top of each dough ball with the tines of a fork. You can press down once or twice in a criss-cross pattern. This not only adds visual appeal but also helps the cookies bake evenly.
- Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The cookies will continue to firm up as they cool. Avoid overbaking to maintain a tender texture.
- Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 2-3 months.
