Peanut Butter Cookies By Ali Jenkins

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12-14 cookies

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 mins

Icon of sizzling frying pan in maroon red

COOK TIME:

10 mins

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TOTAL TIME:

20 mins

INGREDIENTS

  • 1 cup JUSTIN’S® Classic Peanut Butter
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1/4C maple syrup
  • 1 egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
  • 1 cup almond flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

DIRECTIONS

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together JUSTIN’S® Classic Peanut Butter, sugar, maple syrup, egg, and vanilla until smooth.
  3. Add almond flour, baking powder and baking soda, and salt. Mix until a thick dough forms.
  4. Scoop dough into 1.5 tbsp balls and place on baking sheet.
  5. Flatten gently with a fork in a crisscross pattern.
  6. Bake for 9–11 minutes, until edges are golden but centers are still soft.
  7. Let cool 5 minutes on the tray before transferring to a rack.

This Recipe Serves 12-14 cookies

INGREDIENTS
  • 1 cup JUSTIN’S® Classic Peanut Butter
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1/4C maple syrup
  • 1 egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
  • 1 cup almond flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
DIRECTIONS
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together JUSTIN’S® Classic Peanut Butter, sugar, maple syrup, egg, and vanilla until smooth.
  3. Add almond flour, baking powder and baking soda, and salt. Mix until a thick dough forms.
  4. Scoop dough into 1.5 tbsp balls and place on baking sheet.
  5. Flatten gently with a fork in a crisscross pattern.
  6. Bake for 9–11 minutes, until edges are golden but centers are still soft.
  7. Let cool 5 minutes on the tray before transferring to a rack.

This Recipe Serves 12-14 cookies

Great Summer Recipes
Peanut Butter Banana S'mores Bars stacked on top of each other with chocolate chips on a white top with a blue background

You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.

 

Almond Butter Poppy Seed Muffins stacked on top with almond flakes on the white background

Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.