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Maple Peanut Butter Cut-Out Sugar Cookies


  • Author: Ansley Beutler
  • Prep Time: 20
  • Cook Time: 8
  • Total Time: 28 minutes
  • Yield: 14 - 16 Large Cookies 1x
  • Diet: Gluten Free

Description

With hints of maple and nutty flavor, these almond flour peanut butter sugar cookies have all the warm and cozy feels in every bite.  They're buttery soft and chewy with a classic cut-out sugar cookie texture.  Each one is laced with a peanut butter infused royal icing that will truly rock your world.  Made gluten-free and dairy-free with a couple simple swaps to make them paleo-friendly too!  Trust me, these are a must this cookie season.


Ingredients

Scale

For the Cookies

  • 1 egg
  • 2 Tbsp coconut sugar
  • 2 Tbsp peanut butter, creamy
  • 3 Tbsp pure maple syrup
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/4 cup tapioca flour (plus more to roll out the dough)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt

For the Icing

  • 1/2 cup powdered sugar
  • 1 Tbsp peanut butter, creamy
  • 2 - 3 Tbsp almond milk (sub. any nut milk)
  • Chopped nuts; optional

Instructions

For the Cookies

  1. Preheat oven to 350 F.  In a bowl, beat together the egg, coconut sugar, peanut butter, maple syrup, coconut oil, and vanilla until creamy.
  2. Fold in the almond flour, tapioca flour, baking soda, cinnamon, and sea salt.  Mix until no flour clumps remain.  The dough may be a tad sticky which is okay.
  3. Lay a piece of parchment paper down on a flat surface and sprinkle with a little extra tapioca flour.  Place the dough on the surface and dust with tapioca flour.  Roll out the dough to about 1/2 inch in thickness with a rolling pin.  Use a cookie cutter to slice cookies out of the dough then transfer them to a baking pan lined with parchment paper
  4. Bake the cookies for 8 - 10 minutes until they are golden brown with slightly crispy edges.  Let cool while you prepare the icing

For the Icing

  1. Whisk together the powdered sugar, peanut butter, and 2 Tbsp of the almond milk.  If needed, add more almond milk in 1/2 Tbsp increments until desired consistency.  If the icing it too runny, sprinkle in some more powdered sugar and mix.
  2. Add the icing to a pipping bag with a small tip or use a ziplock bag with a cut in the corner and an icing tip.  Pipe each cookie with a design of your choice.  Top with chopped nuts if desired for a little aded something!  Let the icing dry completely before  storing in an airtight container.  They will keep for up to 5 days on the counter or a week in the fridge
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: peanut butter almond flour cookies, gluten-free sugar cookies, paleo sugar cookies, gluten-free cut out cookies