Easy 3 Ingredient Peanut Butter Cookies
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You only need 3 main ingredients to make these super easy soft & chewy peanut butter cookies!
Peanut Butter Cookies have never been this easy. This recipe uses just 3 main ingredients to create a soft and chewy peanut butter cookie that you’re going to love! These cookies are naturally sweetened with maple syrup and take about 15 minutes from start to finish to make, including baking time. You’re going to love them!
Ever since I was a kid I’ve always loved peanut butter cookies. Soft but slightly crispy on the outside, perfectly chewy on the inside and full of that delicious peanut butter flavor! But let me tell you, cookies don’t have to be complicated, which is why I’ve made it as simple as possible. Because hey, sometimes a craving strikes and you want cookies ASAP.
Like I said, these are made with just 3 wholesome ingredients (plus salt and vanilla extract). They are completely vegan, gluten-free, oil-free, refined sugar-free AND they’re ready in 15 minutes. What’s not to love?
The texture of these cookies is spot on, thanks to the combination of creamy peanut butter and almond flour that give it a soft yet slightly crispy melt-in-your-mouth feel.
Ingredients Needed To Make Peanut Butter Cookies
• Almond Flour – blanched. Almond flour creates that super soft, melt-in-your-mouth texture.
• Peanut Butter – make sure to use a creamy peanut butter. The only ingredients in the peanut butter I buy are peanuts and salt.
• Maple Syrup – the all natural sweetener. Agave or honey will also work, but honey will make them non-vegan.
• Vanilla Extract – optional, but recommended. It adds a depth of flavor.
• Salt – optional, but recommended. Just a pinch goes a long ways to bring out all the flavors.
How To Make Peanut Butter Cookies
• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Mix together the almond flour, peanut butter, maple syrup, vanilla extract and salt until smooth.
• Scoop 1-2 tablespoon sized balls of dough and roll into balls. Place on the baking sheet. Press down on each ball with a fork to create a hatch pattern.
• Bake for 9-10 minutes, or until lightly golden brown. Remove from oven and allow to cool completely. They will seem soft when you take them out but they will firm up as they cool.
Tips + Substitutions
- If the dough is super sticky, wet your hands and wet the fork when using it to create the hatch pattern.
- If you’re allergic to peanut butter, swap for any other nut butter or seed butter.
- I haven’t tried this recipe with a different type of flour, but some have reported having success using 3/4 cup oat flour instead of almond flour.
- To take these cookies to the next level, drizzle them with chocolate and top with chopped peanuts.
So whether you’re following a specific diet or simply looking for a healthier alternative to satisfy your sweet tooth, these cookies have got you covered. And the best part? They’re incredibly quick and easy to make. With just 5 minutes of prep time and 10 minutes of bake time, you’ll have a batch of these delectable treats ready in no time. Whip them up for a nostalgic snack, share them with family and friends, or pack them in the lunchbox for a delightful midday pick-me-up. I love to keep a stash in the freezer for an extra quick fix whenever the craving strikes.
More Cookie Recipes
All vegan, gluten free & refined sugar free.
- Healthier Samoas
- Homemade Thin Mints
- Homemade Tagalongs
- Healthier Nutter Butter Cookies
- The Best Chocolate Chip Cookies
Recipe adapted from Healthier Nutter Butter Cookies recipe.
3 Ingredient Peanut Butter Cookies
Equipment
Ingredients
- 1 cup almond flour
- ½ cup peanut butter runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract optional
- pinch salt optional
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Add the almond flour, peanut butter, maple syrup, vanilla extract (if using) and salt (if using) to a mixing bowl. Mix until smooth.
- Scoop 1-2 tablespoon sized balls of dough and roll into a ball. Place on the baking sheet.
- Press down on each cookie with a fork to create a hatch pattern (dip the fork in water if it is sticking to the dough).
- Bake for 9-10 minutes, or until lightly golden brown. Remove from the oven and allow them to cool fully. They will seem soft when you take them out but they will firm up as they cool.
Nutrition
Nutrition information is automatically calculated, so it should only be used as an approximation.
