4-Ingredient Peanut Butter Cookies

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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.

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/4-ingredient-peanut-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 253.4kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Note 1: Make sure you use a fresh jar of natural peanut butter with no added sugar, no added oil. You can use sunflower seed butter for a nut-free cookie.

Note 2: Any liquid sweetener can be used like agave syrup or coconut nectar.

Note 3: All-purpose gluten-free flour from Bob's Red Mill works for this recipe.

Note 4: You can skip the chocolate chips and instead lightly oil a fork and press it on the cookie crosswise to form a cross shape on top.

Storage: You can store the cookie in a sealed container in the fridge for up to 5 days.

Nutrition