4-Ingredient Peanut Butter Cookies
Soft peanut butter cookies made with natural peanut butter, maple syrup, vanilla and almond flour. This simple one-bowl recipe is gluten-free and vegan when made with maple syrup.
Servings: 15
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.
Video
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
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 41mg | Fiber: 2g | Sugar: 8g