Ingredients Serves 2 - 3
- 1 cup almond
- 1/2 cup creamy peanut butter
- 2 tbsp agave or mapple syrup
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Place 1 cup of almond into a blender jar and process until you get a fine, grainy consistency.
In a mixing bowl combine almond flour, 1/2 cup of creamy peanut butter (it's about 4 tablespoons), 2 tablespoons of agave or mapple syrup, 1 teaspoon of vanilla extract, 1/4 teaspoon of baking soda and a pinch of salt. Mix with your hands until well combined.
Take small amount of the dough and roll it around in your hands to make a ball shape. Place the balls on a baking sheet lined with parchment paper. Press down the balls with a fork, making a criss cross pattern.
Place the baking sheet into preheated to 350 F (180 C) degrees and bake for 7-10 minutes until golden brown. Let them cool for 15-20 minutes.
This recipe makes 12 cookies.