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.

Course: Snack

Cuisine: Australian

Keyword: Biscuit, Cookie

Prep Time: 5

Cook Time: 12

Servings: people

Calories: 198kcal

Preheat oven to 180ºC (~350ºF) and line a cookie sheet with baking paper
Place the almond meal, peanut butter, maple syrup and vanilla extract in a bowl and mix to form a workable cookie dough (see notes below)
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 (see notes)
Remove from the oven and allow to cool for a few minutes before digging in! 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.

I've mentioned using between 3/4 - 1 cup of almond meal, as the peanut butter you use may need a little more or a little less to form the dough. Start with 3/4 of a cup, and if you find the dough is too sticky to roll into balls add in the remaining 1/4.
These cook perfectly in my oven in 12 minutes but as we well know, everyone's oven is different. I would suggest going by sight and smell. If they smell great and look golden at 10 minutes in your oven take them out. Or if they need a touch longer leave them in for a minute or two more.