These 4-Ingredient Peanut Butter Cookies are crispy cookies filled with chocolate chips and easy to make with the most basic ingredients. They are also egg-free, dairy-free, and refined sugar-free. Since they don’t use sugar, the texture is not crunchy, it’s crumbly and powdery when you bite them.
I love making peanut butter cookies, like my Almond Flour Peanut Butter Cookies, Healthy Peanut Butter Cookies, Pumpkin Peanut Butter Cookies, but my kids gave me the challenge today of making a version with only 4 ingredients and that taste just like the classic version.
Ingredients and Substitutions
You only need 4 base ingredients for these cookies. Here’s how to pick them and my preferred add-ins.
- Peanut Butter – This provides structure, richness, and a nutty flavor. Use natural peanut butter with no added sugar or oil for the best results. It can be swapped with sunflower seed butter for a nut-free option or almond butter for a different nutty profile. Avoid using hydrogenated or processed peanut butter as it alters texture and sweetness.
- Maple Syrup – This liquid sweetener adds moisture and natural sweetness without refined sugar. It can be replaced with agave syrup or coconut nectar. Avoid thicker sweeteners like molasses as they may change the dough consistency.
- All-Purpose Flour – Flour binds the ingredients together and provides structure. Substitute it with gluten-free all-purpose flour for a gluten-free version (I can only recommend Bob’s Red Mill’s GF blend). Avoid heavier flours like almond flour as they don’t provide the same binding. If you want to use almond flour, try my Almond Flour Peanut Butter Cookies.
- Chocolate Chips – They add pockets of sweetness and a delightful texture contrast. I Use dairy-free chocolate chips. You can also use raisins, chopped nuts, or cacao nibs for variety.
You can then use any of the optional add-ins:
- Sugar – This boosts the sweetness and crispness. Coconut sugar can be used as a more natural option.
- Vanilla Extract – Vanilla brings more flavors.
- Salt – This balances the sweetness and enhances the overall flavor.
How to Make 4-Ingredient Peanut Butter Cookies
These cookies are super easy to make. Here’s how in pictures.
Pour all the base ingredients in a large mixing bowl.
Stir them with a silicone spatula until well incorporated. Add the chocolate chips.
Form 10 dough balls and place them on a baking sheet lined with parchment paper.
Flatten the cookies and bake them for 14-16 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips to make sure you make the best cookies, even if you’re a complete newbie!!
- Use Natural Peanut Butter – Stir well before using to combine the oils and solids, ensuring a smooth dough. Processed peanut butter may result in overly greasy cookies.
- Chill the Dough – Don’t skip refrigerating the dough for 10 minutes. This step firms up the sticky batter, making it easier to handle and shape.
- Don’t Overbake – The cookies should come out slightly soft and firm up as they cool. Overbaking will lead to a very dry, very crumbly texture.
- Shape as Desired – For a decorative touch, skip the chocolate chips and use a fork to create a crisscross pattern on the cookies. Lightly oil the fork to prevent sticking.
- Thoroughly Mix the Dough – Stir the batter for a full 2 minutes to ensure the ingredients combine properly and the dough thickens. This step is essential for consistency.
- Cooling is Key – Let the cookies cool completely on the baking sheet for at least an hour. This allows them to firm up and develop the perfect crispy texture.
- Overnight Rest for Best Texture – Refrigerating the cookies overnight enhances their flavor and makes them extra crisp.
Meal Prep and Storage
You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. It’s perfect for baking fresh cookies quickly. You can also shape the dough into balls, flatten them slightly, and freeze them on a baking tray. Once frozen, transfer them to an airtight container and bake them directly from frozen, adding 2-3 minutes to the baking time.
You can store the cookies in an airtight container in the fridge for up to 5 days. For longer storage, they can be frozen for up to 1 month. Thaw them at room temperature or warm then briefly in the oven for a fresh-baked taste.
More Peanut Butter Cookies
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4-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup Peanut Butter - (note 1)
- ½ cup Maple Syrup - (note 2)
- 5 tablespoons All-Purpose Flour - or All purpose Gluten-Free Flour (note 3)
- ½ cup Chocolate Chips - (note 4)
Optional Add-Ins
- ½ cup Sugar - for crispier, sweeter cookies
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly oil it with cooking oil spray. Set aside.
- In a large mixing bowl add peanut butter, maple syrup, vanilla extract, and sugar if used and stir to combine.
- Add flour and salt (if used and if your peanut butter is unsalted), then use a rubber spatula to stir and form a sticky and consistent batter. Stir for a good 2 minutes to make sure all the ingredients are nicely combined together.
- Fold in the chocolate chips and stir to evenly incorporate.
- Refrigerate the dough for 10 minutes in the fridge.
- Remove the dough from the fridge, lightly oil your hands, and roll 1 1/2 tablespoons of dough between your hands.
- Place each dough ball on the baking sheet and press with the palm of your hands to flatten. The cookies won't expand in the oven so the shape you give them now is the shape you get at the end.
- Bake the cookies for 14-16 minutes at 350 °F (180 °C) until the sides are golden brown.
- Remove the baking sheet from the oven and do not touch the cookies for 1 hour while they firm up on the baking sheet.
- Slide a spatula under the cookies, transfer them to a cooling rack, and pop the rack for 15 minutes in the fridge to firm up even more. I find that the texture is even better after the cookies spend a whole night in the fridge.
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