4 Ingredient Vegan Peanut Butter Cookies!

1 cup (112g) blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bob's Red Mill is not recommended, as it produces too flat and gritty results)

½ cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a ¼ tsp salt)

¼ cup (80g) pure maple syrup

1 to 2 tablespoons coconut sugar to roll the cookies in

note: Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.

Directions at thevegan8.com

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