Healthy Peanut Butter Cookies
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Last updated on Jan 19, 2024
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These delicious and healthy peanut butter cookies are made in one bowl and with only 4 ingredients. Sweetened with maple syrup and made without eggs or butter! Vegan + gluten-free.
While I love my healthy peanut butter blossoms, I’ve been wanting to create a classic peanut butter cookie recipe and here they are!
And guess what? You only need FOUR ingredients to make these… no butter, no eggs and no traditional flour! I know it doesn’t seem right… but it is correct and these cookies are simply delicious!
In years past, I have always loved getting together with my family and friends for cookie baking and cookie exchanges! This year looks different, but I’m still determined to get creative and connect. I see Zoom or FaceTime baking days in my future… with ugly holiday sweaters, holiday music, the whole shebang.
This recipe would be perfect to make while Zoom-ing with a loved one – just gather the ingredients, mix and bake!
Peanut Butter Cookie Ingredients
Like I mentioned above, you only need four simple ingredients (five if you decide to add the salt). If you’re like me you probably have all of the ingredients to make these cookies sitting in your kitchen right now!
- creamy natural peanut butter – look for a brand with just one or two ingredients (peanuts and salt).
- maple syrup – make sure to get pure maple syrup, not the artificial pancake syrup.
- vanilla extract
- almond flour – look for blanched super-fine almond flour. I like Bob’s Red Mill.
- flaked sea salt – optional but I like sprinkling on top for added flavor.
Substitutions & Notes
- Almond flour – I highly recommend using almond flour for this recipe for the best result, but I have tested it with oat flour and the cookies will still turn out, but they are a bit more dry tasting because oat flour has less fat than almond flour.
- Peanut butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with natural peanut butter and almond butter, which is also delicious!
- Maple syrup – You can totally use another liquid sweetener like coconut nectar or honey. I’ve tested these with honey and they were yummy, but I personally like the flavor of maple syrup better.
- Want a real deal peanut butter cookie recipe? Try these 3-ingredient peanut butter cookies instead!
How to Make Peanut Butter Cookies
Because we’re not using eggs, butter or traditional flour, these cookies can be made in one bowl. Woo-hoo for less dishes! Here’s how to make them:
- Mix wet ingredients – Add peanut butter, maple syrup and vanilla into a mixing bowl. Stir until combined.
- Add dry ingredients – Add the almond flour to the wet ingredients and stir until incorporated.
- Shape cookies – Use a medium cookie scoop to scoop dough onto a baking sheet lined with parchment paper. Flatten each dough ball with a fork, making a criss cross pattern and sprinkle with sea salt if using.
- Bake – Bake at 350ºF for 12 minutes or until the cookies begin to brown. Let cookies cool on a wire rack and enjoy!
More Cookie Recipes
- Almond Flour Crescent Cookies
- Healthy No Bake Cookies
- Oatmeal Date Cookies
- Healthy Sugar Cookies (Cut-Out Cookies)
- Chocolate Crinkle Cookies
- Gluten-Free Snickerdoodles
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Peanut Butter Cookies
Ingredients
- 1 cup creamy natural peanut butter
- 1/2 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.
- 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.
- Bake in a preheated oven for about 12 minutes or until cookies begin to brown. Remove from oven, allow cookies to cool on a wire rack and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these exactly as per the recipe. They were moist with a great peanut butter flavor. They don’t spread so the size, shape and thickness is really in your control. Baked for 10 minutes on middle rack and took them off the cookie sheet and onto a wire rack to cool. They came out perfect. Used Kirkland peanut butter and almond flour. Easy and delicious. Would definitely recommend.
Woo!! So glad these turned out well for you, Kat. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
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 addictive and if you love peanut butter you will LOVE these❤️
haha I’m so glad these cookies have been a hit!! Thanks for making my recipe and for coming back to leave a review. I really appreciate it!
Had some trouble rating and commenting on the desktop, so trying now via cellphone as I really wanted to leave a review for these!
Made them twice now, and the taste is absolutely lovely, particularly considering the very limited and healthy ingredients.
I switched the vanilla flavour for almond flavour (liquid) as I didn’t have vanilla at home – tasted amazing. I also reduced the maple syrup to 1/3 and then to 1/4 cup the next time, as I like the sweetness in these to be more subtle. I had trouble with the stickiness the first time I made these, but bought an ice cream scoop and that made it sooo much easier (and used a plastic fork for the pattern, as recommended by another commenter). The only “challenge” I had the first time I made these was that the bottom turned too dark, way before the top darkened. I now took them out earlier and let them completely cool down to make sure they don’t fall apart. I think this recipe has some potential “pitfalls” in terms of the texture, as this can vary depending on the peanut butter brand used, plus the oven that people have. For me, the taste of them, the simplicity and the clean ingredients make them 100% worth it, even if you have to keep an eye on them in the oven and maybe do a little trial and error 😉 5 starts from me 🙂
Wow, thank you so much for taking the time to share all of this—I’m so glad you made it work (and made them twice… yay!). Love the almond flavor swap and the tip about using an ice cream scoop + plastic fork—such great hacks!
You’re totally right about the texture possibly varying depending on the peanut butter and oven—these simple ingredient recipes can be a little finicky, but sounds like you totally nailed it. So glad you found the sweet spot with baking time and sweetness level. And seriously, thank you for troubleshooting and still coming back with 5 stars. That means a lot! 💛
I haven’t tried to make them yet, but I’m planning on making them for my toddler. I appreciate that these are already vegan and that there are so few ingredients in the recipe. So until I make them, my rating is for those factors.
my son keeps asking for a “doggy treat” after seeing Elmo give his dog Tango a “doggie treat”. so I thought these could be used with bone shaped cookie cutters since they’re somewhat flat.
could I use a bananna for sweetness and flavor and omitted the maple syrup since we don’t give our son any type of sweetener?
We have “Crazy Richard’s” peanut butter and its very liquidy, but would I need to also add some apple sauce or something for moisture?
Thank you!
Hi Lindsay, I love your idea! I haven’t tested it this way, but 1 mashed banana could likely work instead of the maple syrup for a no-added-sugar version. It’ll change the flavor and might make the cookies a bit softer, but they should still hold together with the almond flour and peanut butter.
Since your peanut butter is on the runny side, you might not need extra moisture, but a little applesauce could help if the dough feels dry. Let me know how they turn out if you give it a try!
Thank you very much for your insight Brittney.
I will give them a try and let you know how they turn out 🙂
Sorry, my cousin spells it ‘ney’, so it was just a habit.
*Brittany*
simply amazing.my daughter just loved it. quick and easy to make.
Yay! That makes me so happy to hear. I’m glad these cookies were a hit. Thanks for coming back to leave a review, I appreciate it!
I doubled the recipe and used Teddy’s peanut butter (16oz jar). Since I doubled it, instead of using a whole cup of honey I used a half a cup and a half of cup allulose (not a fan of any sweeteners that have an after taste). Teddy’s is a little runnier so the moisture isn’t a factor. They are cooling and hubby already stole 3 of them lol.
Love hearing this, Ana! It’s always a good sign when someone can’t resist grabbing a few fresh cookies. Thanks so much for trying the recipe and for your review!
These cookies are so satisfying! I used Kirkland brand creamy peanut butter and a little less maple syrup. They turned out perfectly. I really indulged and crumbled some over chocolate ice cream…delicious.
Ohh I bet these were delicious served with ice cream-yum! So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Fantastic recipe. I used the bottom of a jar of very dry peanut butter, and almond meal instead of flour.
Baked for 20 minutes and came out beautifully. Chewy and extremely addictive. Thank you!
So glad you loved the cookies, Julie! Happy to hear they turned out great with almond meal. Thanks for coming back to leave a review. I so appreciate it!
I use Jiff Natural Creamy PB. The first batch with Reese’s PB chips was good but very crumbly. A cookie would break in half just picking it up. I was slow getting it out of the oven so cook time was closer to 13 minutes. The next batch, I added 1 egg, Toll House dark chocolate chips and a cook time of 12 minutes. Very good cookie but still a little too crumbly for me. The interior of the cookie is moist but it still falls apart easily. Would switching to Smuckers Natural hold things together better? That stuff is almost soup compared to the no stir Jiff.
Oh no! So sorry to hear that these cookies were turning out too crumbly for you. I have a feeling it’s the brand of peanut butter that’s causing the issues. If Smuckers is runnier than Jiff I would think that would be a better option? Let me know if you try it and how the cookies turn out for you.
I made these mainly for my toddler, as we don’t give her cane sugar yet. Not only does my kid love these, the whole family does! Personally, i even think they are a little too sweet. So next time, I won’t use as much maple syrup. But wanted to ask of i can also add an egg for moisture? And use AP flour since we aren’t gluten free and usually have AP flour on hand at all times. Do you think they would turn out using AP Flour and an added egg? Otherwise the recipe as is is great!
Hi, Peggy. So glad your whole family is enjoying these! I haven’t tested this recipe with all-purpose flour and an egg, but since AP flour is more absorbent than almond flour, adding an egg should help maintain moisture. I’d start with ¾ cup AP flour and see if the dough looks right before adding more. Let me know if you try it!
WOW! These are one of the best peanut butter cookies I’ve eaten. So soft and perfectly sweet. Love with chocolate chips. You couldn’t tell they’re made with a few simple ingredients. Bonus- It took me just a few minutes to make.
Woo!! That makes me so happy to hear, Emma. Thanks for coming back to leave a review. It means the world to me.