Description
These easy, 3-ingredient cookies are crisp on the outside and chewy on the inside. Made with almond flour and natural peanut butter, they are sugar-free, gluten-free, and perfect for managing blood sugar levels without sacrificing flavor.
Ingredients
Scale
- 2 cups (200g) super-fine blanched almond flour
- 1 cup (250g) natural peanut butter (room temperature, well-stirred)
- 1/2 cup (100g) granulated erythritol
- 1/4 cup (45g) allulose
- 1 teaspoon pure vanilla extract
- Pinch of sea salt (for topping)
- 2 tablespoons sugar-free dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a standard baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, erythritol, and allulose to ensure even distribution.
- Add the well-stirred peanut butter and vanilla extract to the dry ingredients. Stir with a sturdy spoon or spatula until a dough forms that holds together when squeezed. If too dry, add a teaspoon of water; if too wet, add a sprinkle of almond flour.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Dip a fork in a little water and press down firmly on each ball to create a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers will still feel soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes to firm up.
- Transfer to a wire rack. While still warm, sprinkle a tiny pinch of flaky sea salt on top.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Notes
Use super-fine blanched almond flour, not almond meal, to avoid a gritty texture. Ensure peanut butter is natural (no added sugar/oils) and well-stirred. Allulose helps keep the cookies chewy; using only erythritol may result in a crisper texture. Do not overbake as they firm up while cooling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sodium: 15
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
Keywords: diabetic friendly, almond flour cookies, peanut butter cookies, sugar-free, gluten-free, keto, low carb, healthy snacks