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3-Ingredient Peanut Butter Cookies
www.theconsciousplantkitchen.comThese 3-Ingredient Peanut Butter Cookies are easy peanut butter cookies made with simple pantry ingredients for a quick cookie. They are also egg-free, dairy-free, and refined sugar-free.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-peanut-butter-cookies/ or scan the QR code here ➡️
Servings: 9 cookies
Calories: 115.8kcal
Ingredients
- ½ cup Peanut Butter (Unsalted)
- ¼ cup Maple Syrup
- 2 tablespoons All-Purpose Flour
Optional
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ¼ cup Sugar for crispier cookies
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl, stir peanut butter, maple syrup, vanilla, and sugar if used.
- Add the flour and salt (if used), and stir the mixture for a good minute. It thickens as you stir. It should stay soft and sticky.
- Refrigerate the dough for 10 minutes.
- Scoop one tablespoon of dough and roll it between lightly oiled hands. The dough is soft and sticky. That's normal.
- Release each dough ball on the baking sheet a thumb apart.
- Lightly oil the back of a fork and lightly press the top of each cookie dough ball twice at a 90-degree angle to form a crisscross pattern on top of the cookies.
- Bake the cookies for 12-14 minutes at 350 °F (180 °C) in the center rack of the oven then remove from the oven and do not touch the cookies. Let them cool down for 30 minutes on the sheet.
- Transfer to a cooling rack and refrigerate to firm up even more.
Notes
Note 1: Make sure you use a fresh, drippy jar of natural peanut butter. It means with no added sugar, no added oil. You can use almond butter instead or sunflower seed butter for nut-free cookies.
Note 2: Other options are the same amount of agave syrup, coconut nectar, or honey if not vegan.
Note 3: We tested the recipe with all-purpose gluten-free flour from Bob's Red Mill and it works.
Storage: You can store the cookies in the fridge for up to 4 days in a sealed cookie jar.
Nutrition
Serving: 1cookie | Calories: 115.8kcal | Carbohydrates: 10.5g | Protein: 3.4g | Fat: 7.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Sodium: 62.3mg | Potassium: 102.7mg | Fiber: 0.7g | Sugar: 6.9g | Calcium: 17mg | Iron: 0.3mg | Magnesium: 26.5mg | Phosphorus: 50.4mg | Zinc: 0.4mg