Ingredients:

  • 2 cups blanched almond flour
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together melted coconut oil, peanut butter, maple syrup, and vanilla extract until completely emulsified.
  3. Fold in the almond flour, baking soda, and sea salt using a spatula until no streaks of flour remain.
  4. Scoop rounded tablespoons of dough 2 inches apart on the baking sheet and press each ball with a fork in a criss-cross motion.
  5. Bake for 8–10 minutes until edges are golden mahogany.
  6. Let cookies rest on the hot pan for 5–10 minutes to firm up before removing.