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

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