Cinnamon Peanut Butter Cookies

Warm cinnamon meets peanut butter: soft cookies made with almond flour and date syrup – perfect for autumn and winter.

Prep: 10 min · Bake: 10–12 min · Makes: approx. 18 cookies

Ingredients

• 250 g (¾ cup) NUTEGO Date Syrup 100%
• 190 g (¾ cup) NUTEGO Peanut Butter 100% Creamy
• 125 g (1¼ cups) NUTEGO Almond Flour
• 16 g (2 tbsp) ground cinnamon
• 5 ml (1 tsp) vanilla extract
• 3 g (½ tsp) sea salt

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line a tray with baking paper.
2. Stir peanut butter, date syrup and vanilla until smooth.
3. Add almond flour, cinnamon and salt and mix to a soft dough.
4. Place 18 heaped tablespoons on the tray and flatten slightly.
5. Bake for 10–12 minutes. Leave to cool on the tray – they firm up as they cool.