4 Ingredient Peanut Butter Cookies

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These 4 ingredient peanut butter cookies are so simple to make and melt in your mouth for a perfect sweet treat! They are egg-free, dairy-free, and gluten-free, making them a great allergy-friendly snack! Everything comes together in one bowl and in under 20 minutes, you’ll have the most delicious bite-sized treats.

Peanut butter cookies served with blackberries and strawberries.
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If you’re a peanut butter lover, you’ve probably heard of nutter butter cookies. They’re peanut butter-flavored cookie sandwiches with a peanut butter filling, but their ingredient list is pretty hefty. You can make a homemade version of that classic cookie with just 4 simple ingredients that you may already have sitting in your pantry.

If you’re looking for more peanut butter treats, be sure to also try out this peanut butter banana cake and these peanut butter oatmeal pancakes as well!

What You’ll Need

Here is what you’ll need to make these 4 ingredient peanut butter cookies:

Ingredients to make peanut butter cookies.
  • Peanut Butter: Make sure to use natural peanut butter with only peanuts (or peanuts and salt) listed as the ingredients.
  • Maple Syrup: The main source of sweetness for these cookies.
  • Almond Flour: I like to use the Kirkland superfine almond flour from Costco.
  • Vanilla: Optional for a touch of flavor.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Peanut Butter: The peanut butter may be replaced with another type of natural butter like almond butter. It may also be replaced with a seed-based butter like sunflower seed butter. If you’re looking for a non-peanut butter-based cookie, try out these banana coconut cookies!
  • Maple Syrup: The maple syrup may be replaced with equal parts honey. Note – Honey should not be offered to babies under the age of 1 as per CDC guidelines.

Step By Step Instructions

Steps to make peanut butter cookies.

STEP 1: Add the peanut butter, almond flour, maple syrup, and vanilla to a bowl and mix until a dough is formed (Steps 1 & 2). You will know you have mixed it enough once there is no more mixture stuck to the sides of the bowl.

STEP 2: Scoop out a teaspoon-sized portion of the dough and roll a small ball. Place this on a parchment paper lined pan and repeat for all of the balls to form about 32 small balls of dough (Step 3).

STEP 3: Use a fork to press down on the dough to flatten it (Step 4). It helps to wet your fork with water between presses if the dough is a little sticky!

STEP 4: Bake the cookies for 9 to 10 minutes, until the edges are slightly golden. Let them cool completely.

Steps to make peanut butter cookies.

STEP 5: As the cookies are baking, prepare the peanut butter filling. Mix together the peanut butter and maple syrup until it slightly thickens (Steps 5 & 6).

STEP 6: Spread about 1/2 teaspoon of the peanut butter filling on one fully-cooled cookie and top it with another cookie to form a mini sandwich (Steps 7 & 8). Repeat for the remaining cookies.

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for 3-4 days. They may also be frozen for up to 2 months in an air-tight, freezer-safe container.

Tips For Success

  • Make sure to use only natural peanut butter that doesn’t contain any ingredients besides peanuts (or peanuts and salt). I like to use either the whole foods peanut butter or the Kirkland brand peanut butter.
  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking. If you are using a fork to flatten them, dip the fork in water each time so it does not stick to the cookies.
  • Make sure to let the cookies cool completely before spreading the peanut butter mixture.
  • Use more or less maple syrup depending on your sweetness preference. If you prefer a fruit-sweetened cookie, be sure to try out these peanut butter banana cookies!
Peanut butter cookies served with blackberries and strawberries.

Recipe FAQs

Can I use any type of peanut butter for these cookies?

This recipe will only work with natural peanut butter – peanut butter that contains only peanuts (or peanuts and salt) as the ingredient. If your peanut butter has a layer of oil at the top, give it a good stir before using it in the mixture.

What is the texture of these cookies?

These cookies are soft-textured with a slight crisp on the edges. They will seem soft when they come out of the oven but will firm up as they cool.

Can I make these cookies without the peanut butter filling?

Absolutely! If you are making them without the filling, you can scoop out tablespoon-sized portions instead of teaspoons.

Other Peanut Butter Recipes You’ll Love

If you tried these 4 Ingredient Peanut Butter Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

5 from 39 votes

4 Ingredient Peanut Butter Cookies

These 4 ingredient peanut butter cookies are so simple to make and melt in your mouth for a perfect sweet treat! They are egg-free, dairy-free, and gluten-free, making them a great allergy-friendly snack!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 16 mini cookies

Ingredients 

Peanut Butter Cookies

Peanut Butter Filling

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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Add the peanut butter, almond flour, maple syrup, and vanilla to a bowl and mix until a dough is formed. You will know you have mixed it enough once there is no more mixture stuck to the sides of the bowl.
  • Scoop out a teaspoon-sized portion of the dough and roll it into a small ball. Place this on a parchment paper lined pan and repeat for all of the balls to form about 32 small balls of dough.
  • Use a fork to press down on each dough ball to flatten it. It helps to wet your fork with water between presses if the dough is a little sticky
  • Bake the cookies for 9 to 10 minutes, until the edges are slightly golden. Let them cool completely. They may seem soft at first but will firm up as they cool.
  • As the cookies are baking, prepare the peanut butter filling. Mix together the peanut butter and maple syrup until it slightly thickens.
  • Spread about 1/2 teaspoon of the peanut butter filling on one fully-cooled cookie and top it with another cookie to form a mini sandwich. Repeat for the remaining cookies.

Notes

  • Make sure to use only natural peanut butter that doesn’t contain any ingredients besides peanuts (or peanuts and salt). I like to use either the whole foods peanut butter or the Kirkland brand peanut butter.
  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking. If you are using a fork to flatten them, dip the fork in water each time so it does not stick to the cookies.
  • Make sure to let the cookies cool completely before spreading the peanut butter mixture.
  • Use more or less maple syrup depending on your sweetness preference.

Nutrition

Calories: 88kcal, Carbohydrates: 6g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 2mg, Potassium: 56mg, Fiber: 1g, Sugar: 4g, Calcium: 18mg, Iron: 0.3mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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48 Comments

  1. TarChiauna says:

    5 stars
    I can’t wait to try this for my children, but looking at the ingredients list, it’s already a favorite of mine!!!

  2. Chantelle says:

    Hello,
    You mentioned how long these would store for at room temperature and frozen, but what about in the fridge? I’ve had mine for a week and a half in the fridge, is that still good to eat?

    1. Lily Payen says:

      Hi Chantelle! They should be good stored in the fridge for about a week, I’m not too sure about the week and half mark, but I’d recommend freezing if you plan to store for more than a week😊

  3. AG says:

    can I used regular all purpose flour?

    1. Lily Payen says:

      Hi AG! Unfortunately, all purpose flour won’t work for this recipe.

    2. Peyton says:

      Could you use oat flour instead of almond flour?

      1. Lily Payen says:

        Hi Peyton! I’ve tried making these cookies with oat flour in the past and they come out more dry in texture, crumbly, and are a little difficult to maintain their shape. I don’t recommend it, but if you have to, the overall taste will be similar, but the texture will definitely be different. I hope that helps!😊

  4. Trisha says:

    can I use regular store bought peanut butter if I don’t have organic/all natural

    1. Lily Payen says:

      Hi Trisha! I haven’t tested these with normal peanut butter so I’m not sure how they would turn out, normal peanut butter is usually thicker in consistency and contains other ingredients, so I can’t say for sure if the batter mixture would be the same consistency. Would love to know if you try it out!