These Easy Peanut Butter Cookies are super-simple cookies ready in under 30 minutes with only 4 wholesome ingredients and no eggs, no butter, no dairy!
I love peanut butter cookies, like my 3-Ingredient Peanut Butter Cookies and Almond Flour Peanut Butter Cookies but today I wanted to make cookies that are both super simple and with very basic ingredients.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Easy Peanut Butter Cookies
Ingredients
- ½ cup Peanut Butter (Unsalted) - (note 1)
- 2 tablespoons Almond Milk - (note 2)
- ⅓ cup Unrefined Sugar - (note 3)
- 3 tablespoons All-Purpose Flour - (note 4)
Optional
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- ½ teaspooon Baking Soda
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, use a rubber spatula to stir peanut butter, almond milk, sugar, and vanilla extract, if used.
- Add the flour, baking soda, and salt (if used), and stir again for about 1 minute until it gets thick and easy to roll into cookie dough balls.
- Lightly oil hands to roll 8 cookie dough balls of the same size. Place them an inch apart on the prepared baking sheet.
- 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 15-17 minutes at 350 °F (180 °C) on the center rack of the oven, until nicely golden brown on the edges.
- Remove from the oven, do not touch the cookies. Let them cool down for 20 minutes on the baking sheet.
Notes
Nutrition
Ingredients and Substitutions
You only need 4 ingredients for these delicious cookies. Here’s how to choose them.
- Peanut Butter – This is the base of the cookie, providing a rich, nutty flavor. Almond butter or sunflower seed butter are fine too.
- Almond Milk – Almond milk adds moisture and binds the ingredients. Other plant-based milks like coconut, oat, or soy also work. Soy milk is the best for more protein.
- Unrefined Sugar – This sweetens the cookies. Other granulated sweeteners like coconut sugar, cane sugar, or brown sugar are also fine.
- All-Purpose Flour – This provides structure to the cookies. Rice flour or gluten-free flour are also fine.
How to Make Easy Peanut Butter Cookies
This is a really simple recipe to whip up, here’s how in a few pictures.
Combine the peanut butter, sugar, and milk in a small mixing bowl.
Incorporate the flour and stir the batter until smooth and sticky.
Form dough balls, place them on a baking sheet, and form a crisscross with a fork.
Bake the cookies for 15-17 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- Add Vanilla and Salt – Add the optional vanilla extract and a pinch of salt to boost the flavors.
- Use Baking Soda – Add baking soda for a fluffier center.
- Let Cookies Cool – Do not touch the cookies after baking them. They are soft and firm up as they cool on the baking sheet.
- Chocolate Chips – Add 1/3 cup chocolate chips for a delicious chocolate peanut butter flavor.
- Use Drippy Peanut Butter – Make sure you use a fresh jar of drippy natural peanut butter with no added sugar and no added oil.
- Don’t Overhandle Dough – Mix the dough until just combined to keep the cookies tender.
- Even Cookie Size – Roll the cookie dough into even-sized balls for consistent baking.
- Cooling Time – Allow the cookies to cool completely on the baking sheet before transferring them.
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