This is my version of a flour-less peanut butter cookies recipe and it is my son’s favorite. I have played with the recipe and he always asks me to stop changing it. Normally, I have a hard time not tweaking recipes, but with this recipe, I have to agree with him.
He will be home from college soon and I am certain that these cookies will be on his short list of food requests.
Fast and easy to make, these cookies are always a sure bet to throw together when company shows up.
Peanut Butter Cookies
The maple syrup and sea salt in this recipe enhance the peanut butter flavor of these cookies. The recipe only makes 18 cookies, but is easily doubled. Make some for now and freeze the rest for later.
In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
Measure out 1 tablespoon of dough at a time and gently roll into a ball.
Place on a silicone baking mat or parchment paper covered cookie sheet and gently flatten top by pressing a fork vertically and horizontally.
Sprinkle cookies with sea salt.
Bake in a 350 degree oven for 8 - 10 minutes or when bottoms are lightly browned. Do not over bake. The cookies will not spread but will retain their original shape.
Remove from oven and place on a cooling rack. Allow to cool completely.
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Cookies recipe is gluten free, dairy free and vegetarian.