With only 4-ingredients, these cookies are easy to make, nutritious, and delicious. We love the texture of these cookies and the peanut butter flavor. Additionally, the maple syrup helps adds the right amount of sweetness. We love these cookies!
The dough for these cookies reminds me of the dough for my Spinach Cookies; after all, they are both made with almond flour and maple syrup. Only difference is this one contains peanut butter while the other one contains spinach. Be sure to check that recipe out, if you haven’t done so already; it’s an all time favorite of ours.
Short Video Tutorial:
List of Ingredients:
1 and 1/3 cups almond flour, 1/2 cup peanut butter, 1/4 cup maple syrup, 1 teaspoon pure vanilla extract
Note: When selecting peanut butter, make sure it only has simple ingredients without palm oil or any of those unnecessary oils/ingredients. The ingredients should only contain peanuts (if unsalted). Additionally, some peanut butters contain some added salt-like the one shown here. May add a small pinch of salt to this recipe if your peanut butter doesn’t already contain salt. The small amount of small will help balance out some of the sweetness. The peanut butter I used already contained some salt, therefore, I didn’t add any to this recipe. Lastly, stir the peanut butter before using if some separation has occurred.
You will also need a baking sheet lined with unbleached parchment paper, a tablespoon measure or a 1.5 tablespoon cookie scoop.
Step-by-Step Instructions:
Preheat the oven to 350 F.
To a bowl, add the peanut butter, maple syrup, vanilla extract and salt (if using).
Tip: To help the maple syrup and peanut butter easily release from the measuring cup, simply spray some oil before adding the ingredients.
Stir to combine.
Add almond flour. Stir with a fork or a spoon until the mixture comes together.
The dough should stick together when pressed between your fingers and not fall apart.
Line a baking sheet with unbleached parchment paper. Using a tablespoon measure or a cookie scoop (I used a 1 and 1/2 tablespoon cookie scoop), scoop the cookie dough and place it your hand. Roll the dough to help create a ball.
Transfer it to the baking sheet. Using the back of the fork, gently push down against the cookie making sure to not go down all the way which will help maintain some thickness to the cookies. Create a cross-hatch pattern on the cookies with the fork.
Note: There aren’t any leveling agents in these cookies so the thickness of the cookies depends on how they are formed.
Bake for 12-13 minutes (depending on the size of the cookies) or until they are done and the bottom of the cookie starts to turn a golden color.
Note: the cookies will still be soft. Allow to cool to help them firm up
Allow to sit on the baking sheet for 5-10 minutes.
Once the cookies have firmed up, transfer them to a wire rack to cool completely.
Three Ways to Serve the Cookies:
1.Serve the cookies as is or with your favorite side (i.e. fruits, jam, spread, veggies, etc.)
2. Serve the cookies in sandwich form. They taste great with peanut butter as a filling or with your favorite jam/spread. Served below as a peanut butter cookie sandwich.
Spread peanut butter to the bottom center of the cookie and top it with a second cookie.
3. Serve the cookies dipped in some chocolate peanut butter sauce- tastes so good! See below for the recipe.
How to Make the Chocolate Peanut Butter Sauce:
Add 3 tablespoons of mini semi-sweet chocolate chips and 1/2 teaspoon avocado oil to a glass heat-safe microwavable bowl. Mix
Microwave for 20 seconds, remove and mix with a spoon.
Then, microwave for another 20 seconds, remove and mix with the spoon until the chocolate has melted. At this point, add 3 tablespoons creamy peanut butter (make sure it’s measured and leveled off-it’s exactly 3 tablespoons so the mixture won’t be too thick). Stir until the mixture is smooth and combined.
Note: If the peanut butter doesn’t have salt, may add a very small pinch. This is optional, but the salt does help balance the sweetness.
Dip some of the cookie into the chocolate peanut butter mixture
Allow the excess to drip off.
Transfer the cookies to a baking sheet lined with parchment paper.
Place the baking sheet with the chocolate peanut butter dipped cookies in the refrigerator for a couple of hours or until the chocolate has set.
Once the chocolate has set, can transfer the cookies to an airtight glass food storage container and keep them in the refrigerator until ready to use.
I like to line my cookies in a single layer in the glass food storage container. If I need to stack the cookies on top of each other, I like to first place a sheet of parchment paper or wax paper in between each layer to prevent the cookies from sticking to one another.
4-Ingredient Almond Peanut Butter Cookies
With only 4-ingredients, these cookies are easy to make, nutritious and delicious.
- Prep Time: 5
- Cook Time: 13
- Total Time: 18 minutes
- Yield: about 14 cookies 1x
Ingredients
- 1 1/3 cups almond flour
- 1/2 peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- optional : may add a small pinch of salt to this recipe if your peanut butter doesn’t already contain salt
Instructions
- Preheat the oven to 350 F.
- To a bowl, add the peanut butter, maple syrup, vanilla extract and salt (if using). Tip: To help the maple syrup and peanut butter easily release from the measuring cup, simply spray some oil before adding the ingredients.
- Stir to combine.
- Add almond flour. Stir with a fork or a spoon until the mixture comes together. The dough should stick together when pressed between your fingers and not fall apart.
- Line a baking sheet with unbleached parchment paper. Using a tablespoon measure or a cookie scoop (I used a 1 and 1/2 tablespoon cookie scoop), scoop the cookie dough and place it your hand. Roll the dough to help create a ball.
- Transfer it to the baking sheet. Using the back of a fork, gently push down against the cookie making sure not to go down all the way which will help maintain some thickness in the cookies. Create a cross-hatch pattern on the cookies with the fork.
- Note: There aren’t any leveling agents in these cookies so the thickness of the cookies depends on how they are formed.
- Bake for 12-13 minutes (depending on the size of the cookies) or until they are done and the bottom of the cookie starts to turn a golden color. Note: the cookies will still be soft. Allow to cool to help them firm up
- Allow to sit on the baking sheet for 5-10 minutes.
- Once the cookies have firmed up, transfer them to a wire rack to cool completely.
Notes
- keep the cookies in an air-tight glass food storage container in the refrigerator.
