Almond flour and peanut butter cookies

4 servings

20 minutes

Cookies made from almond flour and peanut butter are a delicate treat with a rich nutty flavor and crispy texture. Almond flour adds lightness and finesse, while peanut butter contributes richness and depth. This recipe is inspired by Italian baking traditions where almonds play a key role in creating exquisite desserts. Coconut oil gives the cookies a subtle exotic note, while baking soda makes the dough airy. It's important not to overbake them to keep them soft inside, as they achieve the perfect structure when cooled. They pair perfectly with coffee or tea and make a great addition to cozy evenings.

Energy value per serving

• Calories: 227.1
• Proteins: 7.2g
• Fats: 13.3g
• Carbohydrates: 21.8g

Ingredients

• Almond flour: 60 g
• Peanut butter: 5 tbsp
• Soda: 1 tsp
• Egg white: 1 pc
• Coconut oil: 1 tsp

Cooking steps

1. Preheat the oven to 180ºC

2. Mix all ingredients and blend with a mixer. If the dough is liquid, add a little more flour. The dough should be sticky but dense, and due to the oil, it won't stick to your hands.

   Required ingredients:

   • Almond flour: 60 g
   • Peanut butter: 5 tablespoon
   • Soda: 1 teaspoon
   • Egg white: 1 piece
   • Coconut oil: 1 teaspoon

3. Line the baking tray with parchment paper. Make small balls and place them 3-4 cm apart from each other.

4. When all the balls are ready, take a small dish with a flat bottom and press each ball with it.

5. Bake for 8-10 minutes

6. The cookies should remain slightly undercooked, as they will harden while cooling.