Meal Details
1. Almond peanut butter cookies
438cal, 13p, 22c, 31f (per meal)
1 cup(s) (112g)
1/2 cup (129g)
4 tbsp (60mL)
1 tsp (5mL)
4 dash (1g)
4 dash (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a bowl, mix all the ingredients until well combined.
3
Scoop two rounded tablespoons of dough at a time, roll into mounds with your hands, and place on the baking sheet, leaving space between each cookie. Form the number of cookies shown in the recipe’s serving details.
4
Using a fork, gently press a crisscross pattern on top of each cookie. Optionally, sprinkle a bit of extra salt on top.
5
Bake for 12-15 minutes, then remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to finish cooling.
6
Meal Prep Tip: Leftover cookies can be stored covered on the counter for 3 to 4 days. Alternatively, they can be stored in the refrigerator for up to 2 weeks or the freezer for 2 – 3 months.
