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

Icon of clock in maroon red lines

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

When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!

 

Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.