Healthy Peanut Butter Cookies
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Add as Google Trusted SourceYou only need four ingredients to make these healthy peanut butter cookies. I use natural peanut butter, maple syrup and almond flour for a soft, chewy cookie with plenty of peanut butter flavor. No eggs or butter needed.
Peanut butter does most of the work in these cookies, which is exactly what I love about them. It brings the flavor and richness, so there’s no butter to soften or mixer to pull out. Just stir the dough together, press those familiar fork marks into the tops and bake.
I’ve tried these with honey instead of maple syrup and oat flour instead of almond flour, but the maple syrup and almond flour combination is my favorite. The maple flavor works so well with peanut butter, and the almond flour gives them a softer texture than the oat flour version. If you like a little more chew and some chocolate in your cookies, try my peanut butter oatmeal cookies next.
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“Saw the recipe and wanted to try them out. Worst idea ever. Already on the third batch this week and I’m running out of peanut butter! Very good and if you love peanut butter you will LOVE these.”
Why I Love These Peanut Butter Cookies
- A short ingredient list. Four everyday ingredients make the dough, with an optional sprinkle of flaky salt on top.
- Easy to mix by hand. One bowl and a spoon are all you need to bring the dough together.
- Naturally gluten-free and vegan. Made with almond flour and maple syrup, these don’t need an egg substitute or a gluten-free flour blend. My almond flour chocolate chip cookies are another option if you enjoy baking this way.
- Save some for later. Stash a few in the freezer so you can grab a cookie whenever you want something sweet.
Ingredients Needed
- creamy natural peanut butter – look for peanut butter made with just peanuts or peanuts and salt. Stir the jar thoroughly before measuring so you’re not scooping mostly oil from the top or dry peanut butter from the bottom.
- maple syrup – sweetens the cookies and adds moisture to bring the dough together. Use pure maple syrup.
- vanilla extract – rounds out the peanut butter flavor.
- almond flour – finely ground blanched almond flour gives these cookies their soft texture. I like Bob’s Red Mill Super-Fine Almond Flour. Almond meal has a coarser texture and won’t give you the same result.
- flaked sea salt – optional, but I love a little sprinkle on top to balance the sweetness.
Substitutions
- Peanut butter: I’ve also made these with natural almond butter, and they’re delicious. Other nut or seed butters may work, but I haven’t tested them in this recipe.
- Maple syrup: Honey works, and I’ve enjoyed that version too, although maple syrup is still my favorite here. Stick with maple syrup if you want to keep the cookies vegan. Don’t swap in granulated sugar, since the liquid sweetener helps bring the dough together.
- Almond flour: I’ve tested oat flour, but it makes a drier cookie. Almond flour is my recommendation for the softest texture. I wouldn’t substitute all-purpose or coconut flour directly because they absorb moisture differently.
How to Make Healthy Peanut Butter Cookies
Follow the four steps below to see how this peanut butter cookie recipe comes together. For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2: Stir together the peanut butter, maple syrup and vanilla in a mixing bowl. Add the almond flour and mix until incorporated.
- Step 3: Scoop the dough onto the prepared baking sheet using a medium cookie scoop. Flatten each cookie with a fork in a crisscross pattern and sprinkle with flaky salt, if using.
- Step 4: Bake for about 12 minutes, until the edges begin to brown. Let the cookies firm up on the baking sheet before carefully transferring them to a wire rack to finish cooling.
Brittany’s Tips
- Check the dough before adjusting: It should be soft and scoopable, though a little stickiness is normal. You don’t need a perfectly dry dough to shape these cookies, especially if you’re using a cookie scoop.
- Make small adjustments: If the dough is too wet to hold its shape, mix in almond flour one tablespoon at a time. If it’s dry and crumbly, try an extra spoonful of well-stirred peanut butter. Mix thoroughly before deciding whether it needs more.
- Let the cookies set: They’re delicate straight from the oven, so don’t rush them onto the cooling rack. Give them a few minutes on the baking sheet and wait until you can lift one with a spatula without it falling apart.
How to Store Peanut Butter Cookies
Let the cookies cool completely before storing so trapped steam doesn’t make them soggy.
Storage: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Place parchment paper between layers to keep them from sticking together. Thaw at room temperature before enjoying.
Frequently Asked Questions
Readers have enjoyed these with crunchy natural peanut butter. Stir it thoroughly before measuring, just as you would with creamy peanut butter. The peanut pieces will give the cookies a little extra crunch.
Yes! Fold a few tablespoons of chocolate chips into the finished dough before scooping. Use dairy-free chocolate chips if you want to keep the cookies vegan.
No. They’re sweetened with maple syrup, which still contributes added sugar. The syrup also adds moisture, so leaving it out would change both the flavor and texture.
More Cookie Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
4-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy natural peanut butter
- ½ cup maple syrup, or honey
- 1 teaspoon vanilla
- 1 cup almond flour
- flaked sea salt for topping, if desired
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add peanut butter, maple syrup and vanilla into a mixing bowl. Once combined, add in almond flour and stir until incorporated.1 cup creamy natural peanut butter, ½ cup maple syrup, 1 teaspoon vanilla, 1 cup almond flour
- Use a medium cookie scoop to scoop dough onto prepared baking sheet. Alternatively, you can scoop dough with a spoon and roll it into a ball.
- Flatten each dough ball with a fork, making a crisscross pattern and sprinkle a little flaked sea salt on top of each cookie, if using.flaked sea salt for topping
- Bake for about 12 minutes, until the edges begin to brown. Remove from the oven and let the cookies firm up on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
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Notes
- Peanut butter: Use well-stirred natural peanut butter. Mix any separated oil back into the jar before measuring.
- Almond flour: Finely ground blanched almond flour gives the best texture. Oat flour has been tested, but makes a drier cookie.
- Storage: Store airtight for up to 3 days at room temperature, 1 week in the fridge or 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Love this recipe. I make them all the time for my family, as gifts and to take to parties. It is always a fan favorite. I do have a question for you. I tried doubling the recipe and the batter was way too dry. I was just going to roll the dice and when doubling the Natural Peanut Butter (I use crunchy) only 1.5X the Almond flour. However, thought I would ask for your advice. Thanks 🙂
So glad these have become such a favorite, Kathleen! I’ve found natural peanut butters can vary a lot, so that may have been the culprit. I haven’t had issues doubling the recipe, but if the dough seems dry, I’d simply add a splash of milk or an extra spoonful of peanut butter until it comes together. Hope that helps!
Made the peanut butter cookies. Delish!
So glad you enjoyed them, Jean! Thanks for coming back to leave a review. I really appreciate it!
Pretty tasty considering I am used to sugary, buttery PB cookies. Definitely healthier.
So glad you enjoyed these, Andrea! I love that you still found them satisfying even compared to traditional cookies. Thanks for making the recipe and for coming back to leave a review. I really appreciate it!
I’m planning on making these soon, but I couldn’t find any storage instructions. How would you suggest i store them? And for how long?
Thanks so much!
You can keep these at room temp for 2-3 days, in the fridge for 5-7 days or in the freezer for up to 3 months. Let me know how these turn out for you!
I’ve this recipe in the past and really enjoyed the cookies! Planning on making them soon, but I realized there wasn’t any instructions on how to store them? At room temperature? And how long do they last?
Thanks!
You can keep these at room temp for 2-3 days, in the fridge for 5-7 days or in the freezer for up to 3 months. Let me know how these turn out for you!
This recipe is absolutely amazing! They are not crumbly like many pb cookie recipes. Such a simple recipe and totally clean! And gluten free! Thank you for sharing it!
So glad you loved these, Maureen! Thanks so much for making the recipe and for coming back to leave a review, I really appreciate it.
I just made the recipe and found it was too wet to make balls for the cookies. Had to add another cup of flour to get it into a more solid, less sticky form to roll. You did say only 1 cup of almond flour with 1 cup of peanut butter – natural- creamy?
Thanks for the feedback! The dough can be a bit sticky depending on the brand of natural peanut butter used, since some are much more runny than others. Adding a little extra almond flour like you did is a great way to adjust the texture.
These are crazy good! ☺️ I like using crunchy Maranatha peanut butter – it’s runny and mixes up well with the almond flour to make a perfect consistency. So Yum!!
Yay! So glad you enjoyed these cookies, Julie. Thanks making them, and for leaving a review. I really appreciate it!