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!
Servings: 16 mini cookies
Ingredients
Peanut Butter Cookies
- ⅓ cup natural peanut butter
- ⅔ cup almond flour
- 3 tbsp maple syrup
- ⅛ tsp vanilla extract
Peanut Butter Filling
- 3 tbsp natural peanut butter
- 1 tsp maple syrup
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.
- *Note: If you'd like to use peanut-shaped cutters to make the cookies resemble storebought nutter butter cookies, roll the dough between two sheets of parchment paper in a thin layer. Use the cutter to cut out the shapes and lightly press down and lift up slowly to form the peanut pattern. Be careful not to press too hard so that the mixture doesn't stick to the mixture. Gently peel away the scraps and reroll them to form more shapes (or roll and press them into small balls). Transfer the parchment paper directly onto a baking sheet to bake. Make sure to allow the cookies to cool completely before forming the sandwiches because they will be soft and fragile right out of the oven.
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
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