Healthy Peanut Butter Cookies Recipe

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Yield: About 12–15 cookies
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total Time: ~25 minutes

Ingredients

  • 1 cup peanut butter (smooth or crunchy; your choice!)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup finely ground almond flour (from blanched almonds)

Optional Add-ins:

  • 1/3 cup roasted salted peanuts (for extra crunch)
  • Flaky sea salt (for sprinkling on top)

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Wet Ingredients:
    In a mixing bowl, whisk together the peanut butter, maple syrup, and vanilla extract until smooth.
  3. Add Dry Ingredients:
    Gradually mix in the almond flour until fully combined. The dough should be thick and slightly sticky.
  4. Optional Add-ins:
    Fold in roasted salted peanuts if desired for added texture and flavor.
  5. Shape the Cookies:
    • Use a scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet.
    • Flatten each ball slightly with a fork, creating a crisscross pattern.
    • Sprinkle a pinch of flaky sea salt on top of each cookie for a gourmet touch.
  6. Bake:
    Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden.
  7. Cool and Serve:
    Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Why You’ll Love These Cookies

  • Wholesome Ingredients: Packed with protein, healthy fats, and natural sweetness.
  • Gluten-Free: Made with almond flour for a naturally gluten-free treat.
  • Quick and Easy: Ready in under 30 minutes with just four main ingredients.
  • Customizable: Add your favorite extras like dark chocolate chips, dried cranberries, or seeds.

FAQs

Q: Can I use a different nut butter?

  • A: Absolutely! Almond butter, cashew butter, or sunflower seed butter work well for variations.

Q: How do I store these cookies?

  • A: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. These cookies can also be frozen for up to 3 months.

Q: Can I use honey instead of maple syrup?

  • A: Yes, honey is a great substitute, though it may slightly alter the flavor and texture.

Q: Can I make these sugar-free?

  • A: Use a sugar-free syrup like monk fruit syrup or a mashed ripe banana as a natural sweetener alternative.

Hide a few for yourself—they’re too good to share entirely! 🍪🥜

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