Ingredients
Method
Preheat Your Oven
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking
Mix the Ingredients
- In a medium-sized mixing bowl, combine the peanut butter, honey (or maple syrup), and almond flour. Stir vigorously with a wooden spoon until the dough forms a smooth, slightly sticky consistency.
- Pro Tip: If the dough feels too sticky, add an extra tablespoon of almond flour. If it’s too dry, drizzle a little more honey or maple syrup.
Shape the Cookies
- Scoop about one tablespoon of dough and roll it into a ball between your palms. Place the balls on the prepared baking sheet, leaving at least 2 inches of space between them. Gently flatten each ball with the back of a fork, creating a crisscross pattern.
Bake to Perfection
- Bake the cookies for 10–12 minutes, or until the edges turn golden brown. Keep a close eye during the final minutes, as they can quickly overbake.
- Important: The cookies will be soft when you first take them out of the oven. Let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.
Cool and Serve
- Once cooled, these cookies are ready to be enjoyed! Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.