Confession: These could be the easiest cookies I have on the blog. It’s almost a no brainer recipe that you can’t mess up. And guess what? These cookies are gluten free, grain free and dairy free, so if you’re looking for a cookie that meets that criteria, then these are for you.
Actually wait, if you happen to love peanut butter, then these are for you. And if you don’t love peanut butter, then simply use cashew or almond butter. Told you they were easy.
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These maple peanut butter cookies came to fruition after I had one of those maple sea salt RXBARS and slathered it with peanut butter as a post workout snack. Holy love of my life, it was AMAZING.
So on a quest to recreate that lovely flavor, I decided to make a peanut butter cookie that was sweetened with pure maple syrup instead of sugar. They turned out magically soft and chewy with pure peanut butter flavor and a hint of maple goodness. It’s simple: I love them very, very much. I used a few tablespoons of low carb coconut flour to keep the cookies together and they were absolutely perfect in every way.
You can easily add chocolate chips to these cookies, or dried fruit. They aren’t overly sweet so they make for the perfect afternoon treat, especially when you add chocolate chips (or a drizzle of dark chocolate) and dip them in a little almond milk. Mmmm hmmm.
More grain free treats you’ll love:
Grain Free Hot Cocoa Brownie Bites
Grain Free Salted Chocolate Chip Pecan Blondies
Grain Free Omega-3 Walnut Skillet Brownies
I hope you love these easy 5 ingredient maple peanut butter cookies! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
5-Ingredient Grain Free Maple Peanut Butter Cookies
Ingredients
- 1 cup natural drippy peanut butter (just peanuts + salt)
- 1/3 cup pure maple syrup
- 1 egg
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- Fancy sea salt for sprinkling on top
- Optional add-ins: 1/2 cup chocolate chips, 1 tablespoon chia seeds, 1 teaspoon cinnamon, 1/2 cup dried fruit, 1/2 cup chopped nuts
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add all ingredients to a large bowl and mix to combine. Use a medium cookie scoop to drop cookie dough onto baking sheet. Gently flatten with your hand.
- Bake for 8-10 minutes. Once done baking, allow cookies to cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling. Then sprinkle with fancy sea salt (and/or drizzle with a little melted chocolate). Makes 20 cookies. Enjoy!
This is the first gluten free peanut butter cookie that I tried that I was completely happy with! The texture was perfectly creamy. The only thing I did different was I added 1 tsp of pure vanilla extract. Will definitely be making these again!
Amazing! So glad you loved them!
So yummy!! I used organic almond butter and doubled the flour (using Bob’s Red Mill 1 to1 GF). I also added 1/4 tsp. salt and about 1 tsp vanilla. Soft, fluffy, DELICIOUS and fit in well with my current clean eating plan. THANKS!!!
I am not a peanut butter fan my self…but people in my household buy this stuff and eat half a teaspoon once a month. I tried peanutbutter cookies before but most of them end up too hard..use too much sugar..and taste..like reese filling which I loathe. People don’t end up enthusiastically eating them either.
This recipe however, by the next day most of the batch was abolished..has great texture lovely amount of sweetness..and sooo easy to whip up. Even I liked them..(would rather other nut butters still though lol). Def my go to recipe now whenever peanutbutter is about to reach expiration date.
Thanks for the recipe.
Amazing! So glad you gave these a try 🙂
Just made these cookies, and they are fantastic. At the suggestion of an earlier comment, to cut back on sugar, I used 1/4 (vs 1/3) maple syrup, and found this to be the perfect amount of sweetness (and so did my husband, who has quite the sweet tooth!). I also sprinkled sea salt on top prior to baking, as opposed to after. This will become a repeat recipe, for sure!
Perfect! So happy you both enjoyed 🙂
I followed the recipe except that used a mix of peanut butter, almond butter and sesame tahine and the cookies came out GREAT! They are very similar to other, more traditional, peanut butter cookies I’ve made! It made 13 cookies.
Perfect! Glad you enjoyed!
Hi there – quick question, if I want to make this in a ‘cookie’ cake version, what pan size would you recommend and what cooking time?
Hi! I haven’t tried it with these but I think an 8×8 inch pan would be great. You’ll have to watch baking time! Same temp though 🙂
Can I substitute in egg replacer?
I haven’t tried it, I’d be afraid of them being a little too soft, but let me know if you give it a shot!
Hello, thank you for your recipe💞 can i replace coconut flour with wheat flour?
Hi! I wouldn’t recommend it as the texture will change.
These are amazing! made them for mothers day everyone love them !
So happy to hear that!
Love this recipe because it’s so simple and truly one bowl prep and fast! Truth: I still messed up the recipe (I blame my unwilling-to-sleep 13-month old and me hell-bent on baking at midnight). I forgot the egg. Panicked but you know what? The cookies are STILL delicious. They still hold together but crumble and literally melt-in-your-mouth. I will remake these with an egg soon, but for now, I’m not mad at my mistake!
Amazing! So glad they still worked out 🙂
So excited to make these! I only have almond flour right now- would that work as a sub for coconut flour? Thank you!
You could use oat flour 🙂
These are awesome! I add 1 tbsp chia seeds and about a half cup of dark chocolate chips and I get a perfectly decadent, but healthier cookie! And sometimes I eat them as a quick breakfast.
Great idea with the chocolate chips + chia seeds! Love these as a quick snack or breakfast too 🙂
A friend made these using FATSO salted caramel peanut butter and they were fabulous. Used the same amount of PB as called for in the recipe, but had to add a little extra coconut flour to get the consistency right
Sounds amazing! You may have to adjust depending on the PB brand you’re using, but I’m glad the little extra coconut flour helped 🙂
With only 5 ingredients, these cookies are super easy to make.
Just made these with Birch Benders Maple Syrup, and they turned out well! Made a regular batch at the same time to compare. Birch Benders batch was a little drier, and came out a slightly darker color when baked. Super easy and will make again!
Noted on the Birch Benders! Glad you liked these, too 🙂
I whipped these up last night but wondering if they’re supposed to have a soft texture? I baked for 10 min like the recipe calls.
These do bake up pretty soft! If you check out the photos + video you’ll get a good idea of what the texture should look like 🙂
I like how these were so quick to put together! Yum!!
So easy! Glad you enjoyed 🙂
I am sooooo happy I found your blog! Your healthy take on yummy treats and meals is exactly what I LOVE! I can’t wait to start trying some of these amazing looking recipes. Thanks for sharing!
I’m so happy you found AK! Hope you find some new favorite recipes 🙂 Enjoy!