Easy Peanut Butter Cookies

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www.theconsciousplantkitchen.com

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!

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

Prep Time10

Cook Time15

cool down20

Total Time45

Servings: cookies

Calories: 139.8kcal

Author: Carine Claudepierre

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

US Customary - Metric

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

Note 1: Make sure you use a fresh jar of drippy natural peanut butter with no added sugar and no added oil. You can use almond butter instead or sunflower seed butter for nut-free cookies.

Note 2: You can use any milk you like like coconut milk, oat milk, or soy milk.

Note 3: You can swap sugar for other granulated sweeteners, like coconut sugar, unrefined cane sugar, or brown sugar. You can up the sugar to 1/2 cup if you like sweeter cookies. You can't use maple syrup, but if you prefer a recipe with it, try my 3-ingredient peanut butter cookies.

Note 4: Or rice flour, or all-purpose gluten-free flour for gluten-free options.

Storage: You can store the cookies in the fridge for up to 4 days in a sealed cookie jar.

Nutrition