Ingredients
Scale
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup runny peanut butter
- 2 1/4 cups almond flour
- 1/4 tsp salt (omit if using salted peanut butter)
- Dark or milk chocolate Hershey’s Kisses for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the maple syrup, vanilla extract, runny peanut butter, and melted coconut oil until smooth.
- Add the almond flour and salt (if using) to the mixture and combine until a dough forms.
- Using a single cookie scoop, portion out the dough and roll it between your palms.
- Place the dough balls on the baking sheet and gently flatten them with your palm.
- Bake the cookies for 13 minutes.
- Once baked, remove them from the oven and gently press a chocolate kiss into the center of each cookie.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature and enjoy within 3-4 days.
Notes
- Opt for all-natural runny peanut butter for best results.
- Use a single cookie scoop for evenly sized cookies.
- Gently but firmly press in the Hershey’s kiss; cracking around the edges is okay!