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These super simple 3-ingredient Peanut Butter Cookies can be whipped up with just stuff from your pantry. They're vegan, gluten-free, and work for keto diets too. No eggs, fancy sugar, or dairy needed—you'll have fresh cookies in less than 30 minutes! They're packed with peanut butter goodness and have this melt-in-your-mouth texture that's totally addictive!
What Makes These Cookies Special
You'll fall in love with how straightforward these treats are. They need just one bowl and three things to make, so cleanup's a breeze. The almond flour creates this tender, rich texture, and maple syrup sweetens them naturally without any eggs. You can add extra goodies if you want or keep them basic—either way, they'll disappear fast with that incredible melt-away feel everyone loves.
What You Need For These Peanut Butter Treats
- Main Stuff:
- 2 cups natural peanut butter (only peanuts and salt)
- 2/3 cup maple syrup (the pure kind)
- 2 cups finely ground almond flour
- Extra Flavor Boosters:
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup vegan chocolate chips
- 1/2 cup smashed peanuts for the top
- Outside Coating (If You Want):
- 1/4 cup coconut sugar
- Flaky sea salt for the top
- 8 oz vegan dark chocolate for dipping
- Kitchen Tools:
- Big mixing bowl
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Fork for making patterns
- Wire rack for cooling
Easy Making Instructions
- Get Everything Ready
- Put oven rack in the middle. Heat to 350°F (175°C). Cover two cookie sheets with parchment. Make sure all your stuff is room temp before starting.
- Combine Wet Stuff
- Grab a big bowl and mix your peanut butter until it's creamy. Pour in maple syrup and stir for about a minute until everything's blended. Toss in vanilla if you're using it.
- Mix In Dry Stuff
- Slowly add almond flour, stirring with a spatula until it's all mixed in. You want a dough that sticks together but doesn't feel sticky on your hands. Now's when you can add those extra goodies if you want.
- Form Your Cookies
- Scoop out 2 tablespoons of dough at a time. Roll into balls with your hands. Put them on your cookie sheets, leaving 2 inches between each. Push down with a fork to make that criss-cross design, dipping the fork in water between presses so it doesn't stick.
- Add Toppings
- If you want, sprinkle some coconut sugar or sea salt on top. Gently press any other toppings into the cookie surface.
How To Bake And Cool Them Right
- First Baking Step
- Cook one tray at a time for 10-12 minutes until the edges look slightly golden but the middle still seems soft. Don't leave them in too long since they'll keep cooking after you take them out.
- First Cooling Time
- Let them sit on the hot tray for exactly 5 minutes. They'll feel super soft and breakable right now.
- Complete Cooling
- Using a wide flat spatula, move them carefully to a wire rack. Let them cool all the way, about 30 minutes, before you handle or dress them up.
- Fancy Finishing Touch
- If you want chocolate-dipped cookies, wait until they're totally cool. Melt your chocolate using a double boiler, dip half of each cookie, then lay them on parchment until the chocolate hardens.
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Fixing Common Problems
Got dough that's too sticky? Add more almond flour, just a spoon at a time. If it's falling apart, put in a bit more peanut butter. Cookies spreading too much while baking? Chill the dough for half an hour first. Want them softer? Take them out 1-2 minutes early. Like crispy edges? Leave them in 1-2 minutes longer. Always make sure your peanut butter is well-mixed and not cold for the best results.
Keeping Them Fresh
Keep these treats in a sealed container at room temp for up to 5 days with parchment between layers. They'll stay good in the fridge for two weeks if well-sealed. Want to save them longer? Wrap each cookie in plastic, put them in a freezer bag, and freeze for up to 3 months. Let them sit out for half an hour before eating. You can even freeze the unbaked dough balls for 3 months—just bake them frozen and add 2-3 extra minutes to the cooking time.
Frequently Asked Questions
- → Can I swap the peanut butter for something else?
Sure thing! You can use another creamy nut butter, like almond or cashew butter. Just make sure it's the natural kind without any added sugar or oils for the best results.
- → Why do I need to wet my hands for rolling the dough?
When your hands are moist, the dough won't stick to them as much. It makes shaping the cookies way easier and less messy.
- → When are my cookies baked just right?
Look for edges that are just barely golden. Keep them in for 10 minutes for chewy ones, or up to 15 minutes if you want them crispy.
- → Why are the cookies so soft after baking?
This happens while they're still hot, but don't worry—they'll get firmer once they cool down. Let them sit on the tray until they're fully cooled before moving them.
- → Is there a substitute for maple syrup?
You can try using a different liquid sweetener, but it may change the flavor and consistency. Maple syrup helps give just the right sweetness and texture here.