It can’t get any easier than this. Or Yummier! I’m sure it can, but let’s just pretend it can’t. LOL. I love a good peanut butter cookie. A few months ago I made ginger peanut butter cookies that came out so delicious. I am loving this recipe because it’s easy. Literally took me 20 minutes to throw these together.
But then there’s PEANUT BUTTER! One of my absolute favorite foods. My love affair with peanut butter began as a very young child of nice. I would sneak down to the kitchen during the middle of the night, and scoop out a giant mound of peanut butter onto a spoon. After I secured my secret treat, I would quietly return to my bedroom and indulge.
Speaking of indulging. Nowadays, cooking and baking for me must be simple. Just as simple as eating a scoop of peanut butter from a spoon at nine years old.
I’m not opposed to complexities, I just prefer to keep it simple. Not a value that I am used to having. But one that I am fitting into quite nicely. Grab a few of these cookies, kick back and enjoy them with a tall cold glass of oat milk. YUM!Print
A crispy-crumbly 5 ingredient peanut butter cookie that will satisfy your craving for something sweet and crunchy!
What you will need
- Almond flour
- Rolled oats (optional)
- Maple or agave syrup
- Unsweetened natural peanut butter
- Sea salt
- Mixing bowl
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- 1 cup almond flour
- 1/4 cup rolled oats
- 1 cup natural peanut butter
- 1/2 cup maple or agave syrup
- 1 teaspoon vanilla
- sea salt, flaked
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- In a mixing bowl, add the peanut butter, maple or agave syrup, salt and vanilla. Mix until combined.
- Add the almond flour and rolled oats and mix until combined. Don’t over mix.
- Use a medium size scoop to scoop dough onto a prepared cookie sheet. With about 1 inch in between each ball.
- Press a fork into the dough balls making a criss-cross pattern. Sprinkle a little sea salt over the top.
- Bake for about 10 minutes or until cookies begin to tan. Remove from oven, let cool for a few minutes and then transfer to a wire rack.
- Parchment paper is a gret investment. There is no need to oil pans when you use parchment paper.
- You can tweak the sweet factor by replacing the syrups with stevia or your preferred natural sweetener.
- Serving Size: 15
- Calories: 195
- Sugar: 1
- Sodium: 14
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
Keywords: peanut butter, gluten free, cookie, agave nectar