Across the board, one of my most favorite cookie recipes. Why? because they are on the extreme simple side of the spectrum to produce and they are soft and chewy peanut butter greatness.
The key to these is not to over cook them, of course, and don’t flatten them out when your are forming them. They keep whatever shape you form them into and will not spread, so the thicker you make them, the softer and chewier they maintain. Pure heaven.
You can use this same recipe to create peanut butter chocolate chip cookies as well. If you are a fan of peanut butter and chocolate, you have try these.
Use dairy free chocolate chips if you want these to be VEGAN.
- 1.5 cups gluten free flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup creamy peanut butter (room temp)
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- Preheat oven to 350 F. Line a cookie sheet with parchment paper.
- In a large bowl, mix the flour, baking powder and salt.
- In a medium bowl, mix the peanut butter, maple syrup and vanilla.
- Pour the wet into the dry bowl slowly combining as you pour. Might have to use your hands to fully incorporate all of the flour mixture into the dough, but do not over-mix. Lastly, fold in the chocolate chips.
- Form your cookies into meatballs and then only slightly flatten them. These do not spread. Place on cookie sheet and bake for 10-12 minutes. Store in an airtight container.
Yields 25 cookies.
Any smooth nut butter will do – i.e. almond butter. Just make sure it is room temperature.
You can sub in honey or agave nectar in place of the maple syrup.