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.
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.
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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.
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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!
Recipe Notes
Feel free to use cashew or almond butter instead of peanut butter if you have an allergy OR if you want to make these paleo.
77 comments
These looks so yummy and so easy to make! Thanks for sharing!
x Annabelle
travelsandtea.com
Hey there thank you for sharing this recipe. I want to make this but can I use any type of nut butter for this?
Thank you.
This is the type of cookie recipe that screams afternoon pick me up! You know those dips in the day when all you want is something sweet, but you don’t want to go overboard? Yeah, these cookies are the perfect treat! The simple ingredient list is an added bonus 🙂
I have been looking for a re-creation of RX- Bars!!! I will be making these tonight!!!! Thanks!
Peanut butter cookies are the best. Thanks for the recipe
Can these be sweetened with Stevia or Monk fruit instead of maple syrup?
can’t wait to try these. may try to do tahini and sunflower seed or almond butter 🙂
These look super yummy! Can’t wait to try them! Do you think I could experiment with a chia egg, or might that not work because of the coconut flour? Thanks!
Love your take on the Maple RX Bar!!! Cant wait to try these! I would love it if you recreated some of the other RX Bars into cookies (like the chocolate sea salt and blueberry ones omgomgomgomg)
I have a peanut sensitivity. Would any nut butter work? These sound great!
Yes, try almond butter!
Oh Em Gee! Another peanut butter recipe! Bless you Monique for sharing this. My Mom just went from an all out grocery spree from an organic shop, and guess what, she brought 8 500ml cans of peanut butter. She actually brought 10 of it, but she kept the other 2 cans for her PB&J surprise for Dad.
She enjoyed so much that she left me something to bother on what to do with those 8 cans. hahaha!
Good thing I found your recipe. This will solve all the worries of what to make from those peanut butter before it expires.
Thanks again!
I just made these with chocolate chips, completely easy fast and delicious! These are going to be a staple in our family, especially for my gluten-free boyfriend!
I made these few time. They are so good. My boys are going nuts for them😄
So easy and delicious. Have made these twice with chocolate chips both times. Thanks again!
I’ve just baked a batch, and they turned out so delicious, with crunchy tops and fluffy texture. I don’t tend to have a “big” sweet tooth, but I wanted them to be just a little bit sweeter. Could it be that I’ve substituted the maple syrup with honey? The sprinkled brown sugar on top definitely helped, though. Next time, I’ll try sprinkling just a pinch more sugar on top. My friends hovered them, and I’ll definitely staple this as a favorite.
A big thank you from Cairo, Egypt! 🙂
Could you substitute honey for maple syrup? My bf has been diagnosed with SIBO and can not have maple syrup.
Yes, but know that they will brown and cook quicker so just watch them 🙂
I made these and LOVED them. I’d like to experiment with almond flour instead of coconut flour. Do you have any guesses about how much almond flour to try?
Can I use regular flour, if I don’t have any coconut?
Yes, that should work ok, but please know I haven’t tried it! I would maybe try using oat flour.
Hi Monique! Love your recipes. Any chance this might work with a flax egg? Thanks!
Hi Alexis! They should work with a flax egg 🙂
I made these today with a flax egg (1 tablespoon finely ground golden flax seed + 2.5 tablespoons water, mix and let sit for 5 minutes) and they turned out beautifully! We added chocolate chips to some and not to others….my favourites were the plain ones. Also, we did mounds and flat cookies….the flatter ones were my favourites
Amazing!! I’m glad the flax eggs worked out for you 🙂
I love these!!! I added this to my roundup of the best Holiday Dessert Recipes with 5 ingredients or less! https://thegranoladiaries.com/2017/12/09/roundup-5-holiday-desserts-with-5-ingredients-or-less/
Amazing! Thanks so much for the share!
OMG I’m making these this afternoon! Just wondering if i could up the protein by adding a scoop of vanilla or peanut flavoured whey? maybe ill need another egg? 😛
I hope you love these! I haven’t tried adding protein powder, but that should work!
Loved these! Used gluten free flour instead of coconut flour since that was all I had.
Glad you enjoyed!
These were really good! My teenage boys and friends liked them too! And so easy!
Amazing! So happy to hear that 🙂
Mmmm so delicious – I added a tad of real butter (melted in the microwave first) and a dash of cinnamon, I also am doing low carb so used no sugar added syrup and used an artificial maple flavouring to add a little more maple taste – turned out great 12 mins at 340 in my oven turning once
Hi, I made these just now with dried blueberries. Very good. Since I have been off sugar lately, I found these too sweet (sweet sensitivity after the sugar detox) For the next batch, if I remove the maple syrup completely, would I need to add additional liquid for it to hold? If yes, what would you recommend? I tried a batch with coconut oil but the oil kinda sunk to the bottom of the cookies so it didnt look that great (though still tasty)
So glad you liked these! I’d recommend using 1/4 cup of maple syrup rather than 1/3 – that should help.
Made these with almond butter today and they were delicious!
Perfect!!
These are great! Even my Pop Tart and candy loving teenagers liked them!
Amazing!!
These were delicious!!! We made them plain then dipped them in dark chocolate! Buckeyes for the big Ohio State football game! Will make again for holiday cookies!
Omg LOVE that idea. Glad you guys loved them!
Perfectly easy and delicious recipe! I’ve made a few times adding cinnamon and today I tried with chocolate chips — I ate waaay to many! Sooo good – thanks for an awesome quick pb cookie recipe!
Glad you love it! It’s a great base for customizing (I’m all about those chocolate chips)
Just whipped a batch of these up last night for girls night (added in choco chips because #dessert) and they were SO TASTY! My friends loved them and they were so so easy to make. One person said they tasted just like a peanut butter blossom. Definitely will be making these on the regular. Thanks for so many amazing recipes!
Amazing!! So happy to hear that. Perfect for girls night 🙂
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!
I like how these were so quick to put together! Yum!!
So easy! Glad you enjoyed 🙂
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 🙂
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 🙂
With only 5 ingredients, these cookies are super easy to make.
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 🙂
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 🙂
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 🙂
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 🙂
These are amazing! made them for mothers day everyone love them !
So happy to hear that!
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.
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!
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 🙂
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!
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 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 🙂