Peanut Butter Christmas Cookies
Soft and chewy cookies featuring the rich flavours of peanut butter and maple syrup combined with almond meal. Perfectly topped with dairy-free or vegan dark chocolate buttons, these festive treats are a delicious holiday snack or dessert.
Method
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Preheat the oven to 350°F (180°C) and line a baking sheet with baking paper.
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In a small bowl, mix together the peanut butter, melted coconut oil, maple syrup, and vanilla extract until well combined.
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In a large bowl, mix the almond meal, baking soda, and salt. Fold the wet ingredients into the dry and stir until fully mixed, forming a dough.
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Scoop out the dough and roll it into 14 balls, then place them on the prepared baking sheet.
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Bake for 10-12 minutes in the preheated oven, until the cookies are lightly golden.
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After removing from the oven, gently press down the center of each cookie and place a few chocolate buttons in the well.
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Allow the cookies to cool completely on a wire rack.
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Store them in an airtight container for up to 5 days. Enjoy!
Nutrition Information
| Calories | 209kcal |
| Total Fat | 16g |
| Total Carbohydrates | 12g |
| Protein | 5g |
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Frequently Asked Questions
Can I substitute almond meal with another flour?
Yes, you can use oat flour or gluten-free flour blends as a substitute, but the texture may be slightly different and less rich.
What if I don’t have coconut oil?
You can substitute coconut oil with melted vegan butter or neutral vegetable oil, but flavor and texture might be affected.
Can I use regular chocolate buttons instead of dairy-free or vegan?
Yes, regular chocolate buttons work fine if you don’t require dairy-free or vegan options.
How do I know when the cookies are done?
They should be lightly golden on the edges and set in the center. Avoid overbaking to keep them soft.
Can these cookies be made ahead and stored?
Yes, store them in an airtight container for up to 5 days at room temperature or freeze for longer storage.
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