This spin on a flourless peanut butter cookies is by far one of our all-time favs! It’s moist, just sweet enough, and keep their shape when baked. These have some extra sweetness when both white and mini-chocolate chips are added in.

PB & Almond Flour Cookies

Makes 9 cookies (approximately 1 1/2″ each)

INGREDIENTS

1/4 cup organic crunchy peanut butter

1/3 cup plus 2 tablespoons organic blanched almond flour (if dough is too wet, add an additional tablespoon of almond flour)

1/8 teaspoon organic iodized sea salt

1/8 teaspoon baking soda

1/6 cup Lakanto Sugar Free Powdered Monkfruit Sweetener (or your favorite sugar alternative)

1/4 teaspoon ceylon organic cinnamon

2 1/2 tablespoons organic no-sugar added fruit/veggie applesauce (or no-sugar applesauce works, too)

1 tablespoon organic honey

1/2 teaspoon organic vanilla extract

1/2 teaspoon organic almond extract

1/4 cup white chocolate chips

2 tablespoons mini chocolate chips

Organic coconut oil (for cookie sheet)

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix all ingredients (except chips and coconut oil).

3. Fold in chips.

4. Lightly grease a non-stick cookie sheet with coconut oil.

5. Divide the mixture into 12 even balls of dough and flatten with a spatula or the palm of your hand.

6. Bake for 7 to 9 minutes. Turn off heat and bake another 2 to 3 minutes, or until golden.