Healthy Gluten-Free Peanut Butter Cookies
This is a healthy upgrade from the classic PB cookie with maple syrup, cinnamon, chopped pecans, & mini chocolate chips.
Equipment
- 2 Half Sheet Baking Pans
- 2 Half Sheet Silicone Mats or Parchment Paper
- 1 Small Cookie Scoop
- 1 Cooling Rack
Ingredients
- 1 cup peanut butter, all-natural
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup pecans, finely chopped
- 1/2 teaspoon cinnamon
- 1 cup almond flour
- 1/3 cup mini chocolate chips
Instructions
- Combine the peanut butter, maple syrup, vanilla extract and cinnamon in a glass measuring cup or small bowl. Mix together and set aside.
- In a medium bowl, add the almond flour, chopped pecans, and mini chocolate chips. Pour in the peanut butter mixture and stir until combined.
- Cover with plastic wrap and refrigerate for 20-30 minutes.
- Pre-heat the oven and line the baking sheets with your silicone mats or parchment paper. Scoop or spoon about 20-24 cookies. Lightly press the cookies with your fingers to make more of a round shape. This is a thick dough and they will not spread, pressing helps them flatten out a little bit.
- Bake on the middle rack for 12 minutes, or until lightly browned. Remove from the oven and let the cookies rest for 5 minutes before transferring to a cooling rack.
- Store in an air-tight container and in a cool place for 3-5 days or the refrigerator for up to 1 week.
Notes
Nutritional values and serving amounts are estimates only.
Nutrition
Serving: 20gCalories: 164kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 59mgPotassium: 101mgFiber: 2gSugar: 8gVitamin A: 8IUVitamin C: 0.04mgCalcium: 32mgIron: 1mg
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