Peanut Butter Treats (Print Version)
# Ingredients:
01 -
⅓ cup (115g) maple syrup.
02 -
1 ¼ cups (125g) almond flour or blanched almond meal, leveled and scooped.
03 -
1 cup (250g) smooth and plain peanut butter.
# Instructions:
01 -
Turn your oven on to 180°C (350°F) and get two baking trays lined with parchment paper.
02 -
Dump all the ingredients in a bowl and stir until it all comes together. Wait about 2 minutes so the mixture thickens a bit into a dough-like consistency. It should be soft, sticky, and easy to roll into balls.
03 -
Grab clean, slightly damp hands or a small scoop, and shape the dough into 20 balls weighing about 24g each. Arrange them neatly onto the prepared trays.
04 -
Gently press each ball down with a fork to leave a criss-cross design. You can flatten them more or less, depending on your texture preference. A flat hand works just as well if you skip the fork.
05 -
Pop the trays into the oven for 10-15 minutes. Pull them out when the edges just start to turn a light golden color. Keeping them in less time makes them chewy, but going longer results in crunchy cookies.
06 -
Let the cookies cool completely on the same trays. They'll feel really soft at first but will harden up a lot as they chill.
# Notes:
01 -
Measuring by grams works best for this.
02 -
You can swap out almond flour for 100g oat flour or 50g white rice flour.
03 -
Store them for 5 days at room temp, 2 weeks in the fridge, or freeze for 2 months.