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.

Stack of peanut butter cookies.

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!

Peanut butter cookies sprinkled with sea salt on a cooling rack.

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!

Classic peanut butter cookie with a bite taken out of it and sea salt sprinkles on top.

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.

Glass mixing bowl with peanut butter cookie batter.

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.

Peanut butter cookies topped with flakey sea salt on a cooling rack. One cookie has a bite out of it. A small bowl of sea salt is beside the rack.

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:

  1. Mix wet ingredients – Add peanut butter, maple syrup and vanilla into a mixing bowl. Stir until combined.
  2. Add dry ingredients – Add the almond flour to the wet ingredients and stir until incorporated.
  3. 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.
  4. Bake – Bake at 350ºF for 12 minutes or until the cookies begin to brown. Let cookies cool on a wire rack and enjoy!

Peanut butter cookies in a stack. Sea salt is sprinkled on top of the cookie.

More Cookie Recipes:

If you make these peanut butter cookies, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.

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Peanut butter cookies sprinkled with sea salt on a cooling rack.

Peanut Butter Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 15
  • Diet: Vegan

Description

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!


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

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Add peanut butter, maple syrup and vanilla into a mixing bowl. Once combined, add in almond flour and stir until incorporated.
  3. 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.
  4. 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.
  5. 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.
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 169
  • Sugar: 8g
  • Sodium: 41mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: peanut butter cookies

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    32 comments
    1. Matilde
      January 19, 2021 AT 12:57 pm

      I made these and added dark chocolate chips and ME OH MY SO YUMMY :D. This recipe became a template for banana oat bars with peanut butter too :D. I always have tons of fun looking at your website, well done!!

      1. Brittany Mullins
        January 20, 2021 AT 12:08 pm

        Ohh I bet the addition of the dark chocolate was SO good!! I’m glad you’ve loving the recipes, Matilde. 🙂

    2. Liz
      January 17, 2021 AT 6:58 pm

      Sooooo good! I added a chocolate kiss on top since I was craving peanut butter and chocolate. Delicious!

    3. Brooke
      January 2, 2021 AT 7:14 pm

      These cookies were easy, delicious, and a hit with my whole family! Even my dad, a self-proclaimed “peanut butter cookie connoisseur”, approved! We will definitely be making them again soon

      1. Brittany Mullins
        January 3, 2021 AT 8:06 pm

        So glad these cookies were a hit, Brooke! Thanks for making them and for coming back to leave a review. I so appreciate it!

    4. Brittney
      December 24, 2020 AT 10:24 pm

      I never bake, but the recipe didn’t leave me shaking in intimidation and I had all the ingredients on hand! Pretty tasty, indeed. Consistency was less cookie-like for me, more of a grain bar mouth feel to it but it’s def a keeper. Thank you!

    5. Janet
      December 19, 2020 AT 7:46 pm

      Made these this morning with maple syrup. They were super easy and delicious! I ended up refrigerating the dough for about an hour so it was easier to shape into balls. I might try a batch tomorrow with honey to see if I can tell the difference.

      1. Brittany Mullins
        December 20, 2020 AT 11:43 pm

        Ahh yay, so glad you enjoyed these cookies!! Let me know if you try them with honey and what you think. 🙂

    6. Madeline A Cliffe
      December 19, 2020 AT 7:38 pm

      So easy and delicious! My mother is a skeptic of healthy desserts and even she couldn’t stop eating them! They were very fast and simple to make. I used whole wheat flour instead of almond flour in a 1:1 conversion and it worked out just fine.

      1. Brittany Mullins
        December 20, 2020 AT 11:43 pm

        Woo!! That makes me so happy to hear. I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

    7. Sonia Hansra
      December 18, 2020 AT 1:23 pm

      I followed this exact recipe but the dough was super sticky. It was really hard to roll into a ball and flatten. Am I missing something?

      1. Brittany Mullins
        December 18, 2020 AT 5:37 pm

        Mmm, and you used almond flour and maple syrup or did you use honey?

    8. Jessica
      December 18, 2020 AT 12:25 pm

      These were sooooooo good! The only bad thing is that I’m constantly snacking on them! I even had some for breakfast! Ha!

      1. Brittany Mullins
        December 18, 2020 AT 5:36 pm

        Aren’t they dangerously good?! I’m glad you enjoyed these cookies! Thanks for coming back to leave a review. I so appreciate it. 🙂

    9. Emma Darragh
      December 17, 2020 AT 1:51 pm

      Consumed within the hour – and my family didn’t even feel guilty about it! Such simple ingredients. I may try these with another nut butter next time, as one family member has a peanut allergy.

      1. Brittany Mullins
        December 17, 2020 AT 7:19 pm

        I’m so glad these cookies were a hit! Thanks for taking the time to leave a review. I really appreciate it. 🙂

    10. Molly Johannes
      December 16, 2020 AT 3:18 pm

      I’ve never commented on a food blog before but this recipe totally warrants all the praise/kudos! Incredibly easy to make and beyond yummy. They melt in your mouth! I used honey which I normally don’t like very much and couldn’t taste it at all in the cookies. My one tip would be to let the cookies firm up/cool for 5 minutes after removing them from the oven/before placing on cooling racks – mine fell apart when I tried transferring them straight out of the oven. Great recipe and plan on making again and again!

      1. Brittany Mullins
        December 17, 2020 AT 7:24 pm

        Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies, Molly. Thanks for making them and for coming back to leave a review. I so appreciate it!

    11. Whitney
      December 16, 2020 AT 9:07 am

      Excited to try these! Can you freeze the dough to bake later?

      1. Brittany Mullins
        December 17, 2020 AT 7:26 pm

        Yes, I would imagine that would be just fine!

    12. Melissa
      December 13, 2020 AT 6:59 pm

      These are incredible. So hard to let them cool but once they do they are perfection with a cold glass of milk. I used honey and they turned out just as the recipe states. Thanks!

      1. Brittany Mullins
        December 13, 2020 AT 9:37 pm

        Oh yay!! I’m so glad you loved these cookies, Melissa. Thanks for trying them and for coming back to leave a review. I appreciate it!

    13. Marzia
      December 13, 2020 AT 5:10 pm

      Delicious! On to the next recipe!

      1. Brittany Mullins
        December 13, 2020 AT 9:39 pm

        So glad these cookies were a hit, Marzia! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    14. Sandra McCurry
      December 12, 2020 AT 11:48 pm

      Can I substitute the almond flour with coconut flour? I am allergic to almonds.

      1. Brittany Mullins
        December 13, 2020 AT 9:56 pm

        No, coconut flour can’t be subbed 1:1 with other flours. I have tested this recipe with oat flour and it worked just fine, the cookies were just a tad drier then when I used almond flour.

    15. Jennifer B.
      December 12, 2020 AT 10:27 pm

      Peanut butter cookies just don’t get any better than this! So easy to make, so hard to resist. This is truly comfort food, in cookie form! Thank you so much, Brittany!

      1. Brittany Mullins
        December 13, 2020 AT 10:05 pm

        I’m so glad you loved these cookies, Jennifer!! Thanks for making them and for leaving a review. I so appreciate it. 🙂

    16. Jennifer McDonald
      December 10, 2020 AT 6:52 pm

      The easiest and best cookies ever!! Thank you Brittany.

      1. Brittany Mullins
        December 11, 2020 AT 1:58 am

        Ahh yay, so glad you loved these cookies! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    17. Lauren Teton
      December 9, 2020 AT 5:02 pm

      Hi Jennifer,
      These look wonderful. I have been cooking with Teddie Peanut Butter, which is one of those high quality, 2 ingredient peanut butters that you mention. I think it would be delicious with their creamy, or the creamy peanut butter with flaxseed, or the Super Chunky peanut butter. Teddie is made in my home state of Massachusetts, and if you can’t find it in your store, it is sold on Amazon (in MY store, Option3 ! as a matter of fact!) Bon appetit!
      Lauren

    18. Jennifer Lord
      December 9, 2020 AT 9:58 am

      Absolutely delish! Family approved!

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