Healthy Peanut Butter Cookies
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These healthy peanut butter cookies are soft, chewy and made with just 4 simple ingredients. Naturally sweetened and easy to make in one bowl, they’re the perfect better-for-you treat.
If you have ever wanted a peanut butter cookie that comes together with basically no effort and still tastes completely satisfying, this is it. Four ingredients, one bowl, no eggs, no butter, no traditional flour. I know that sounds too good to be true but I promise it works and these cookies deliver every single time!
If you are a peanut butter cookie lover you are also going to want to try my peanut butter oatmeal cookies for another easy one bowl version that is just as simple and delicious.
Table of Contents
Why I Love These Peanut Butter Cookies
- Only 4 ingredients: Peanut butter, maple syrup, vanilla and almond flour. That is genuinely it. No butter, no eggs, no complicated steps.
- One bowl, easy cleanup: Everything comes together in a single bowl which means less mess and more time to enjoy the cookies.
- Perfectly soft and chewy: The almond flour gives these cookies a texture that is hard to beat. And if you are a fan of baking with almond flour, my almond flour chocolate chip cookies are another must try.
- Naturally sweetened: Just maple syrup for sweetness which means these cookies are not overly sugary. They taste indulgent without the sugar crash.
“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.”
Ingredients Needed
- creamy natural peanut butter – the star of the show and what gives these cookies their rich nutty flavor. Look for a brand with just peanuts and salt as the only ingredients. Make sure it is drippy and well stirred before measuring as a thick or dry peanut butter will affect the texture of the dough.
- maple syrup – the natural sweetener that holds the dough together and adds just the right amount of sweetness.
- vanilla extract – adds warmth and rounds out the overall flavor of the cookie.
- almond flour – gives these cookies their soft, slightly chewy texture and keeps them naturally gluten-free. Make sure you are using finely ground blanched almond flour and not almond meal. I love Bob’s Red Mill super fine almond flour for the best results.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Almond flour: I highly recommend using almond flour for this recipe for the best results. I have tested it with oat flour and the cookies will still turn out, but they are a bit drier 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.
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:
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2: Add the peanut butter, maple syrup and vanilla to a mixing bowl and stir until combined. Add the almond flour and stir until fully incorporated.
- Step 3: Use a medium cookie scoop to portion the dough onto the prepared baking sheet. Flatten each ball with a fork in a crisscross pattern and sprinkle with flaked sea salt if using.
- Step 4: Bake for 12 minutes or until the cookies begin to brown around the edges. Let cool on a wire rack before serving.
Brittany’s Tips
- Use drippy natural peanut butter: This is the most important tip for this recipe. A thick or dry peanut butter will make the dough too stiff and hard to work with. Give your jar a good stir before measuring and make sure it is at room temperature. If your dough still feels too sticky just add an extra tablespoon of almond flour at a time until it comes together.
- Do not skip the cooling time: These cookies are soft and fragile straight out of the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They firm up as they cool and the texture is so much better once they have had time to set.
How to Store
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: These cookies keep really well in the fridge for up to 7 days. The texture firms up a bit when cold which I actually love.
Freezer: Peanut butter cookies freeze beautifully. Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or enjoy straight from the freezer for a cold treat.
Frequently Asked Questions
This usually comes down to the brand of natural peanut butter you are using. Some are much runnier than others. If your dough feels too wet or sticky simply add an extra tablespoon of almond flour at a time until it comes together.
Absolutely and I highly recommend it! Fold in a few tablespoons of your favorite chocolate chips after the dough comes together for a peanut butter chocolate chip version that is truly hard to resist.
I would not recommend it. Almond flour has more fat and less starch than regular flour which is what gives these cookies their soft texture. Oat flour can work as a substitute but the cookies will be slightly drier.
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.
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 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
Notes
- Almond flour: Finely ground blanched almond flour is strongly recommended. Oat flour can work as a substitute but the cookies will be slightly drier.
- Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Whoa!!! These are amazing, Turned out so light and fluffy! Perfect sweetness! Thank you!
Yay! So glad you loved these cookies, Teresa. Thanks for making the recipe and for coming back to leave a review. I really appreciate it!
these are the BEST & so easy. has anyone frozen them ? just wondering if that would work well or not
So glad you loved these, Karen! Yes, they freeze really well, just let them cool completely, then store them in an airtight container or freezer bag, and thaw at room temp when you’re ready to enjoy.
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 good 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*
You are delusional. These receipes are FREE! She’s not here to listen to your negative Nancy feedback. Keep searching the internet for a free recipe or figure it out yourself and stop wasting your time and everyone else’s time leaving rubbish feedback like this selfish
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 are fabulous!!! Do you think almond butter can be used instead of PB?
So glad you loved these cookies, Galina! Yes, almond butter will work just as well.
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 delicious. 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.
My husband makes these all of the time!!!! We love them and think they taste great!!!! Thank you!!!!😊🥜🥜🥜
Oh yay! This makes me so happy to hear. I’m glad you loved these cookies. Thanks for making them and for coming back to leave a review. I so appreciate it!
Tastes horrible. Not at all sweet enough. Better off making the real thing and eating less.
Oh no! So sorry to hear that these cookies didn’t turn out for you, Zach. I do have these 3-ingredient peanut butter cookies, which are more real deal cookies if you wanted to. give those a try.
Fantastic! Easy and delicious, especially with a handful of chocolate chips added
YUM! Love that you added some chocolate chips, Patty, sounds delish. Thank you for taking the time to share your review & star rating, I really appreciate it!
the dough was sticking to the fork and hard to flatten??
Hi Mickie – Was your dough really sticky when mixing? You could pop in the fridge or freezer for a few minutes before pressing down. Hope that helps and you enjoy these cookies!
Made the single batch just as your recipe and they turned out wonderful. Then next batch added a handful of dark chocolate chips, just as yummy 😋
Delish! I am so glad you gave this recipe a try and it turned out amazing for you, Jewel! Thank you for sharing your review + start rating, I really appreciate it!
Made this recipe in oven. Doubled the recipe and got exactly 9 2oz cookies baking in the oven now. my taste testers aren’t home yet. but batter seemed tasty enough.
I hope these were a hit, Lisa!
Can these be made using gluten free flour instead of almond flour?
Hi Lori – 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. But, i don’t recommend using GF flour for this recipe.
Could you use Coconut flour instead?
Hi Shellie, Coconut flour can’t be subbed 1:1 with other ingredients as it soaks up way more liquid, so I wouldn’t recommend using coconut flour for this recipe.
This was so, SO delicious. And easy. Was able to easily stir up by hand in one bowl. Was out of vanilla so didn’t get to add that and didn’t really miss it. Just a great, simple, yummy recipe! Whole family loved them.
YUM! I am so glad you all loved these cookies and they turned out amazing for you, Claire. Thank you so much for sharing your review & star rating, it means so much to me!
great recipe, thank you! made for dad that wanted healthy cookies. i used honey, a little less than half a cup. added a dash of vanilla, cinnamon, and salt. turned out beautiful!
YAY! These sound great, Jane. I am so glad you both enjoyed these cookies. Thank you for sharing your review & star rating, it means so much to me!
These were great! I ended up making a few minor changes to get the right texture (mostly because my peanut butter was extremely thick and dry) which I won’t detail here since it’s not the recipe but I will say this is extremely forgiving. Since there’s no egg, you can taste the dough before baking to make sure it’s to your taste which I really like and as long as your dough is the right texture, you should be good
Excellent! Glad these cookies turned out great for you, Cici. Thanks for your review + star rating, I truly appreciate it!
We used your exact recipe (with the maple syrup & course sea salt). We baked them for 10 minutes exactly & then left them on the pan to cool. We loved them – even my teenagers & my in-laws, both who love their sugar but are trying to stop. I warned them that these are a healthier version of pb cookie but they genuinely loved them. On the first pan I swished the cookies down too much & the dough stuck to my fork so I didn’t squish the second pan down as much & I didn’t make the design. I preferred the second pan because the cookies were just a little thicker. Thank you for sharing!
Amazing! I am so happy these were a hit for the whole family, Anita. Thanks so much for coming back and sharing your review & star rating, it truly means so much to me!
We made these exactly to recipe except we used spelt flour – AMAZING!! Thank you so much for a wonderful recipe😊
WOO! This is the best, Bel! I am so glad you’re loving these cookies and they turned out amazing for you. Thank you for your review + star rating, it means so much to me!
these cookies are so delicious – I made them today for the the 5th time and they’re such a hit in my house.
I did drizzle dark chocolate over them and it took them to another level of deviousness.
quick question – can I freeze them? and for how long?
This is great to hear! I am so glad you are enjoying these cookies, Suesally! Yes, the baked cookies can be frozen! Just make sure they cooled completely then store in a freezer-safe airtight container for up to 1 month. Thank you for your review + star rating, I really appreciate it!
so yummy! so quick and easy to make – my family loved them.
Perfect! I am so glad you’re loving this recipe and it turns out great for you, Sue. Thank you for sharing your review & star rating, it means the world to me!
Sorry, but these were incredibly dry…I even added 2 eggs because the dough was so crumbly and dry. I did 1/4 cup honey and 1/4 cup splenda instead of the full 1/2 cup of maple syrup or honey. I even put a 1/2 tsp of butter and a “squirt” of maple syrup just to make the dough more moist. I used regular flour as well. I also only baked them 10 mins as one of the comments said to undercook them a bit. I had used no sugar added peanut butter so they weren’t particularly sweet, my fault. I ended up putting a little splenda on top. I also used Kosher salt and that was genius. I loved that you added salt to the top. It was a little surprise. I appreciate the recipe, they were tasty, just really, really dry. It may just be due to the changes I made. I think the eggs were an absolute must, however.
Hi Janet – The reason for these turned out dry was most likely because you didn’t fully follow the full recipe. By removing the liquid sweetener (maple syrup/honey), you removed a key liquid ingredient that helps keep the cookies moist. I hope you’ll give then another try following the recipe as is because these cookies are truly delicious!
Amazing! I’m on the cusp of gluten and dairy intolerance. My sad gut just can’t handle it all anymore. But I have a sweet tooth! And I love peanut butter! So this helps me bring good tastes to my home without the impurities of refined sugars and unnecessary carbs and calories.
So glad you loved this recipe, Beth! Thanks for making it and for coming back to leave a review. I so appreciate it!
Nagyon finomak lettek! Kicsit nehezen formázhatók, nem úgy mint a videóban, de megoldottam ! Köszönöm a receptet!
Of course! I am so glad you enjoyed this recipe! Thank you for your review + star rating, I really appreciate it.
Very good have been searching for a healthy and tasty peanut butter cookie recipe and this is the one!
Ah I am so glad you found this recipe and are loving it, Mozzaz! Thank you for sharing your review & star rating, I so appreciate it!
I really was hoping to love these as I was happy with the list of ingredients. But none of us could eat these. Threw them away. They were crumbly and beyond dry. I used the same almond flour as you and used honey rather than maple syrup. Is there an ingredient missing from the list maybe? Only one other comment is like mine. Where did we go wrong??
Hi Dena – I am sorry to hear these did not turn out as you had hoped. The recipe should have worked fine with honey, it just sounds like they may have been a tad over baked, because there aren’t any ingredients missing from the list. Make sure you bake them for the time listed above and remove them, they will continue baking on the hot pan until you remove them to the wire rack for cooling. Hope you will give these another try.
Just made these yesterday and I already had to make another batch! I think they harden PERFECTLY if they are underdone. So tasty!!!
WOO! I am excited to hear that you are enjoying these tasty cookies, Alex. Thanks so much for coming back and sharing your review + star rating, it means so much to me!
these did not form into cookies and came out tasting terrible. i threw the whole batch out.
Oh no, I am so sorry to hear that these did not turn out for you, Sarah. Did you change anything about the recipe?
Thank you for this simple recipe. I used 3/4 cup of almond flour and 1/4 cup oat bran. Also, 1/2 honey, 1/2 stevia powder. As it was a bit dry, added 1/4 cup almond milk. Very tasty. As another mentioned, they can burn easily especially on the top rack of the oven. Looking forward to trying your sugar cookie recipe and lots of others on your website.
Yay! I am so glad this recipe worked out for you, AJ. Thank you so much for sharing your review + star rating, I appreciate it and hope you enjoy the sugar cookies too!
if you’re thinking of making these, do it!!! as the recipe says, watch them as they bake because your oven might cook them at a different rate and possibly burn them. mine cooked perfectly in 12 mins. i used oat flour instead and yes they’re a bit dry but still delish:))))
Yay! I am so glad that these cookies turned out perfectly for you and that you are loving them. Thank you for sharing your review & star rating, I appreciate it.
Made these quick on a Sunday afternoon for a treat after a bike ride and run. Perfection! Thanks for the quick and simple recipe!
Used regular flour and chunky peanut butter.
Of course, I am so happy these cookies were a hit! Thank you so much for coming back and leaving your review + star rating, I really appreciate it.
Made these tonight and although my dough was rather sticky, they turned out perfectly after 16 mins in middle of top oven! Taste fantastic! Found this on pinterest, thanks for sharing!
So glad you enjoyed this recipe, Clare! Thanks for making it and for coming back to leave a review. I so appreciate it!
I followed your instructions exactly and my beautiful and delicious cookies are perfect! They do have a bit of shortbread crunch as one of your other reviewers stated – we love them!
YAY! I am so happy that this recipe turned out for you and that you are loving them, Karina. Thank you for coming back and leaving your review + star rating, I really appreciate it!
These taste like peanut butter shortbread cookies-fantastic!
Yay! So glad you’re loving these cookies, Tara. Thanks so much for leaving a review, I appreciate it so very much!
These were really great! I added a BUNCH of salt to the top and it made them 10 times more tasty! 12 minute baking time worked perfectly in my oven.
Yum! I love adding salt to cookies! So glad you enjoyed these, Becky. Thanks for sharing your review.
I made these exactly as instructed, and set the timer for 10 minutes. They were thoroughly burnt-and I know my oven is accurate. Sorry, but these are going in the trash!
Oh no! I’m sorry to hear that, Marian. I haven’t had an issue with them burning before but I’ll test them again to make sure. Thanks for sharing your experience and sorry they didn’t work out.
So I put the cookies on a silicone baking mat on a pan, and the bottoms burned after 8 minutes 😞 Is it the mat that caused it?
Oh no! I’m not sure, Kelly. I haven’t had that issue before but I did use parchment paper as opposed to a silicone mat. Did you change anything else about the recipe?
I have been very conscious lately about what ingredients I feed to my family, especially my toddler. She kept asking for cookies so I looked up a clean recipe. I found these and it’s safe to say it’s a family favorite now! So easy, very clean ingredients, and quick! Thank you for this recipe!
Yay! I am so happy to hear this, Kelsie! I’m glad your family is loving these cookies and that you feel good about them, it’s the best kind of review! 🙂
Cookies were a hit! Used agave syrup, did not have any honey nor maple syrup. Could not leave a higher rating, cursor was not allowing anything higher than 3 stars. I only left in oven 10 mins max because bottoms were starting to burn. (did use parchment paper).
Yay! Glad these were a hit, Rosalyn!
We love cookies.
Yay! I’m so glad you love these cookies, Lisa!
Does coconut flour at work in this recipe
Hi, Marie. Coconut flour is not easily substituted 1 for 1 with other flours. I recommend trying these Coconut Flour Cookies.
Easy to make and very versatile. I used a mix of PB and Almond butter. I also halved the amount of Maple as we don’t love things to sweet…. this may have made them more crumbly but still very much enjoyed. Thank you
Yay! I’m so glad these cookies were a hit, Lisa. Thanks for making them and leaving a review, I really appreciate it.
These are amazing! Best peanut butter cookies EVER!! Had to add extra almond flour because our organic natural peanut butter was really runny. Turned out really well, I don’t think you could mess up this recipe. Thank you! A new go to!!
Oh yay! So happy to hear you love these cookies, Connie. Good tip about the extra almond flour too. Thanks so much for the review!
Great low sugar cookies! Very tasty treat and so easy to make. Love your recipes 😋 😍
Yay! Happy to hear you loved these cookies, Nicole. Thanks so much for the review. I really appreciate the feedback!
These are delish!! I made them for a party and multiple people asked for the recipe
Ah yay! So pumped to hear these cookies were a hit, Ashley! Thanks so much for the review. I really appreciate it!
These were delicious but I had trouble with the fork because they were too sticky. Maybe I should have added more almond flour?
You were having trouble making the fork indentations because the dough was too sticky?
Me too they were delicious but no way was that fork thing going to work.
Try a plastic fork if you have one. I don’t understand it, but it worked perfectly. I was having the same issue initially with my metal fork.
Any idea on weight in grams for the peanut butter and flour (UK!)? Thank you.
Hey David – 1 cup of peanut butter is equivalent to about 240 grams and 1 cup of almond flour is about 112 grams. Hopefully that helps!
So simple to make but truly delicious!
Thank you for this recipe ❣️
So glad you enjoyed these cookies, Elinor! Thanks for the review. I appreciate it!
Hello! would the cookies come out okay if I decrease the amount of maple syrup used?
Hey Rae – That should be just fine! Let me know how they turn out for you.
OMG! DELICIOUS!
I blended peanut butter with maple syrup in the blender to make sure the mix is smooth.
The flavor is so great! I’m not even a big fan of sweet food, so probably next time will add less maple syrup. But they are soooo DELICIOUS. Thank you for the recipe. And so easy to make!
Yay!! So glad you loved these cookies, Diana. Thanks for the review. I so appreciate it!
Thanks for the recipe,it fast and easy and most of all its delicious, thanks again!!!!!!
So glad you loved this recipe, Kim! Thanks for the review. I so appreciate it. 🙂
I was going to make my usual cookies with peanut butter, egg, and brown sugar but I broke the glass canister that house the sugar. I knew that I had seen a peanut butter cookie recipe using maple syrup on Instagram but my phone was charging. I am so glad because this recipe is just what I need as I am trying to eliminate dairy. It is so delicious that I have to keep telling myself that I can’t eat the all at one time.
Ahh yay!! So glad you loved these cookies. Thanks for coming back to leave a review, Kay. I so appreciate it!
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!!
Ohh I bet the addition of the dark chocolate was SO good!! I’m glad you’ve loving the recipes, Matilde. 🙂
Sooooo good! I added a chocolate kiss on top since I was craving peanut butter and chocolate. Delicious!
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
So glad these cookies were a hit, Brooke! Thanks for making them and for coming back to leave a review. I so appreciate it!
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!
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.
Ahh yay, so glad you enjoyed these cookies!! Let me know if you try them with honey and what you think. 🙂
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.
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
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?
Mmm, and you used almond flour and maple syrup or did you use honey?
These were sooooooo good! The only bad thing is that I’m constantly snacking on them! I even had some for breakfast! Ha!
Aren’t they good?! I’m glad you enjoyed these cookies! Thanks for coming back to leave a review. I so appreciate it. 🙂
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.
I’m so glad these cookies were a hit! Thanks for taking the time to leave a review. I really appreciate it. 🙂
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!
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!
Excited to try these! Can you freeze the dough to bake later?
Yes, I would imagine that would be just fine!
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!
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!
Delicious! On to the next recipe!
So glad these cookies were a hit, Marzia! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Can I substitute the almond flour with coconut flour? I am allergic to almonds.
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.
Could I use All-purpose white flour instead of almond flour? If so, how much would I use? thanks
I haven’t tried it, but someone else subbed AP flour for almond flour 1:1 and said it worked just fine! Let me know if you decide to try it and how the cookies turn out.
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!
I’m so glad you loved these cookies, Jennifer!! Thanks for making them and for leaving a review. I so appreciate it. 🙂
The easiest and best cookies ever!! Thank you Brittany.
Ahh yay, so glad you loved these cookies! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
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
Absolutely delish! Family approved!