1/8teaspoonsaltoptional use only if your peanut butter unsalted
1/2teaspoonXanthan gumoptional but highly recommended to avoid the cookies to fall apart
Preheat oven to fan-bake 350°F (180°C).
Line a cookie sheet with a piece of parchment paper. Set aside.
Make the cookie dough
In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol, almond meal, baking soda, salt, xanthan gum, and vanilla essence.
Combine with a spatula until it forms a thick cookie dough.
Divide dough into 8 large cookies (or 12 smaller cookies).
Bake the cookies
Place each cookie ball on the prepared cookie sheet. Flatten slightly with your hand palm, then use a fork to flatten more and create a lovely fork print on top of your peanut butter cookies. Those cookies won't expand while baking, so there is no need to leave more than half a thumb space between each cookie.
Bake 10 minutes or until sides are golden. The cookies look uncooked, they are VERY soft after baking, and that is what you want!
Cooldown 10 minutes on the cookie tray
Remove the tray from the oven and let cool down for at least 10 minutes on the tray, at room temperature. I know this isn't easy to believe they will harden, but they will! Don't touch them. Just let the magic happens.
Cooldown 10 minutes on the cookie rack
Now, the cookies are a bit harder, still soft, so carefully slide a spatula under each cookie and transfer them one by one onto a cookie rack to cool down 10 more minutes. Trust me. It is worth waiting for! I know it smells good, but wait for the magic to happen.
After 20 minutes, the cookies are ready to eat, but if you love them crunchy, wait until they reach room temperature - should not take more than 20 more minutes. They will end up very crunchy, hard, and buttery.
Store in a cookie jar - glass or metal - for up to 2 weeks.
Cooldown: These almond flour peanut butter cookies are mainly made of healthy fat, they don't contain eggs, and they need the 2 steps of cool down to get hard and crunchy. Don't skip those steps!Sugar-free sweetener: you can use erythritol or monk fruit sugar in this recipe.Paleo sweetener: Coconut sugar would be a good alternative (but it is not sugar-free). Use the same amount as erythritol. This would make this recipe not suitable for a keto diet!