Recipe: Easiest Peanut Butter Cookies

I love to cook and bake, but I’ll be honest: when it starts to feel like a chore, I sort of resent it. I want recipes that require little ingredients and brainpower. Simple, but still yummy (and healthier) go-to goodies to whip up in the kitchen.

That’s exactly what this peanut butter cookie recipe is: easy and (freaking) delicious. I shared the recipe on Instagram recently, and I was blown away by the praise, so I figured I had to give them a spotlight on my blog as well.

These cookies are gluten-free, refined sugar-free, vegan, and only have five ingredients. Each batch makes about 12 small cookies.

Enjoy! xoxo

INGREDIENTS

• 1/2 cup natural peanut butter (I love the Santa Cruz brand — chunky or creamy works!)

• 4 TB maple syrup

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1 cup of almond flour

DIRECTIONS

• Preheat the oven to 350 degrees and prepare a cookie sheet lined with parchment paper.

• In a bowl, combine peanut butter, maple syrup, and vanilla together and mix well. I recommend using a rubber spatula and/or fork to blend this combination together.

• Add baking soda, sea salt, and almond flour. Mix well.

• Use a small ice cream scoop to scoop out the dough (or roll into little balls), and place on your cookie sheet lined with parchment paper. Use a fork to flatten the cookie balls slightly (I also like to top mine with maldon salt).

• Bake in the oven for 10 minutes.

• Remove and let stand on the sheet for a few more minutes so they form together nicely (and not break apart).

• After 10 or so minutes, they’re ready to eat. Enjoy!