I love peanut butter cookies and I really love this simple recipe. This is my version of a flour-less peanut butter cookie. It is my son’s favorite cookie. I have a hard time not tweaking my recipes every time that I make them, but he has, very kindly, asked me to stop playing with this recipe. I have to agree with him.
Every time he comes home from college, these cookies are on his short list of food requests. One batch for his visit and one batch to take back to school.
Fast and easy to make, with just five ingredients, these cookies are always a sure bet to throw together when you need a quick delicious treat. They are perfect for a sweet after school treat.
These peanut butter cookies freeze beautifully. You can make the recipe up, roll the dough into individual balls, place them on a parchment paper lined cookie sheet and freeze them until solid. Pop them into a freezer safe plastic bag or container and seal it up tight. When you want to bake them off, simply remove the desired number from the bag, allow to defrost for about fifteen minutes, make your fork marks, sprinkle with salt and bake them off.
You can also freeze completely baked cookies. They stand up very well to freezing. See the directions in the Notes right below the recipe. Just make sure you hide them well in the freezer. I have gone to pull cookies out of my freezer to defrost and found only crumbs in my bag!
For more delicious vegetarian recipes and information on vegetarian living, please visit our website.
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cookies
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- 1 Cup peanut butter crunchy or creamy
- 1 Cup granulated sugar
- 1 tsp maple syrup
- 1 egg large, room temperature
- 1 tsp sea salt can substitute kosher salt
Ingredients
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- In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
- Measure out 1 tablespoon of dough at a time and gently roll into a ball.
- Place on a silicone baking mat or parchment paper covered cookie sheet and gently flatten top by pressing a fork vertically and horizontally.
- Sprinkle cookies with sea salt.
- Bake in a 350 degree oven for 8 - 10 minutes or when bottoms are lightly browned. Do not over bake. The cookies will not spread but will retain their original shape.
- Remove from oven and place on a cooling rack. Allow to cool completely.
These cookies freeze beautifully. Place baked cooled cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Cookies recipe is gluten free, dairy free and vegetarian.
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