Flourless 4 Ingredient Peanut Butter Cookies
These 4 Ingredient Peanut Butter Cookies are so simple I can guarantee you'll have this recipe on high rotation.
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Servings: 12 people
Calories: 198kcal
Ingredients
- ¾ - 1 Cup blanched almond meal (see note 1)
- ¾ Cup smooth peanut butter
- ½ Cup maple syrup (I used a scant cup - so not quite full)
- 1 tsp vanilla extract
- ¼ Cup chocolate chips (optional)
- Salt for sprinkling on top (optional)
Instructions
- Preheat oven to 350ºF/180ºC and line a cookie sheet with parchment paper.
- Place the almond meal, peanut butter, maple syrup and vanilla extract in a bowl and mix to form a workable cookie dough.
- Add in the choc chips if using, and mix again to combine.
- Roll roughly 1 tablespoon of the dough into a small ball and place on lined cookie sheet. Repeat until all the cookie dough is used up.
- Flatten each cookie dough ball with the back of a fork in a criss cross pattern. I press quite firmly when doing this. If using salt, you could sprinkle that over now. You could also taste when the cookies come out of the oven and add then if you'd like.
- Place in the oven and cook for 12 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes. It's important to let these cool so they firm up.
- Once completely cooled, store in an airtight container that has been lined with paper towel. Place another sheet on top of the last cookie before closing the lid. This will help stop them from going soft and keep them fresh and crumbly for several days.
Video
Notes
The ¾ cup of almond meal suggested may not be enough if the peanut butter you use is quite oily. Use the last ¼ cup if you find the dough is too sticky to roll into balls.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 122mg | Fiber: 2g | Sugar: 11g | Calcium: 42mg | Iron: 1mg
