Peanut Butter Cookies – a delicious recipe with Whole Wheat Flour, Baking Soda, Salt, Peanut Butter, Maple Syrup, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium mixing bowl whisk the flour, baking soda, and salt together and set aside.
2
In a large mixing bowl whisk the peanut butter, maple syrup, honey, olive oil, and vanilla together until peanut butter has fully dissolved. Add the dry ingredients to the wet ingredients and mix together until the flour is completely dissolved. If the batter is thick and dry, add 1 tablespoon of milk at a time until batter is moist but not soggy (I added 3 tablespoons). Place the batter into the fridge for 30 minutes to firm up.
3
Preheat oven to 350u00b0F.
4
Pinch of ping pong-sized pieces of dough and roll into balls. Place on baking sheet and flatten a little bit with your hand. I opted to not do the criss-cross pattern, but feel free to criss-cross your cookies with a fork.
5
Bake cookies for 11-13 minutes, cool on baking sheet for 1 minute then transfer to a cooling rack to cool completely. Then devour!
731
kcal
Calories
39
g
Fat
82
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 1 teaspoon Baking Soda, 3/4 teaspoons Salt, 1 cup Creamy Peanut Butter, and more.
Yes, Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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