Soft Peanut Butter Cookies

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These Soft Peanut Butter Cookies are super-simple 4-ingredient peanut butter cookies without the crumbly texture of the classics. They are made with only 4 ingredients and no eggs, no dairy, and no refined sugar.

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

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 144.1kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (note 1)
¼ cup Maple Syrup (note 2)
¼ cup Almond Milk
⅔ cup Self-Rising Flour (note 3)

Add-ons - optional but recommended for flavors

⅓ cup Dairy-Free Dark Chocolate Chips
½ teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper, and lightly oil the paper with oil. Set aside.
In a medium-size mixing bowl, stir peanut butter, maple syrup, and vanilla extract if used. Stir with a rubber spatula until a creamy paste form.
Stir in the self-rising flour, cinnamon, and salt if used. Stir until a smooth cookie dough forms
If you want to add chocolate chips, fold in now and stir to evenly combine.
Divide the dough into 9 equal portions, drop each dough ball on the baking sheet, and lightly press them with oiled palms to prevent the dough from sticking to your hands.
Bake the cookies for 12-14 minutes at 350°F (180°C) or until slightly golden on the top.
Let them cool down on a cooling rack for 30 minutes to firm up.

Notes

Note 1: Make sure you use natural peanut butter, with no added sugar, no added oil, and unsalted. You can swap peanut butter for almond butter or cashew butter. You can swap for sunflower seed butter for a nut-free option.

Note 2: You can use any liquid sweetener you love, like agave syrup, rice syrup, or coconut nectar.

Note 3: 2/3 cup of self-rising flour is equivalent to 2/3 cup all-purpose flour + 1 1/2 teaspoons of baking powder. I haven't tried all-purpose gluten-free flour for this recipe, and I can't guarantee it will work.

Storage: You can store the cookies in the fridge in an airtight box for up to 5 days.

Nutrition