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These super simple homemade cookies need just 3 ingredients and they're vegan, gluten-free, and work for keto diets too. There's no eggs, regular sugar, or dairy products – just basic pantry items. You can whip them up in under half an hour. If you're nuts about peanut butter, you'll fall for these rich, buttery treats that just dissolve in your mouth!
What Makes These Cookies Special
When you want something sweet without any hassle, these cookies totally deliver. You'll only need one bowl and three things to make them. They come together fast and bake up beautifully. The almond flour creates this tender, buttery bite, while maple syrup makes them naturally sweet without needing eggs. You can keep them plain for that amazing melt-away texture or jazz them up with your favorite extras.
What You'll Need For These Cookies
- Main Components:
- 2 cups natural peanut butter (containing only peanuts and salt)
- 2/3 cup maple syrup (pure)
- 2 cups finely ground almond flour
- Extra Flavor Boosters:
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup vegan chocolate chips
- 1/2 cup peanuts (crushed) for topping
- For Outside Finish (If Desired):
- 1/4 cup coconut sugar
- Flaky sea salt to sprinkle
- 8 oz vegan dark chocolate for dipping
- Kitchen Tools You'll Need:
- Large mixing bowl
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Fork for cross-hatching
- Wire cooling rack
How To Make Your Cookies
- Set Everything Up
- Put oven rack in middle position. Heat oven to 350°F (175°C). Cover two baking sheets with parchment paper. Make sure all your stuff is room temperature before starting.
- Combine Wet Stuff
- Grab a large bowl and mix your peanut butter until it's smooth. Pour in maple syrup and stir for about a minute until everything's mixed well. Add vanilla now if you want it.
- Mix In Dry Stuff
- Slowly add almond flour, using a spatula to mix everything together. Your dough should be soft and workable but not sticky. Now's when you can add chocolate chips or other goodies if you want.
- Form Your Cookies
- Use a 2-tablespoon scoop for the dough. Roll it into balls with your hands. Put them on your baking sheets about 2 inches from each other. Press each ball with a fork to make that classic criss-cross pattern. Dip your fork in water between presses so it won't stick.
- Add Toppings If You Want
- Throw on some coconut sugar or sea salt if you're feeling fancy. Gently push any extra toppings into the top so they'll stay put.
Cooking And Cooling Your Treats
- Pop Them In The Oven
- Bake each sheet one at a time for 10-12 minutes until the edges look slightly golden but middles still seem a bit soft. Don't cook them too long – they'll get firmer as they cool down.
- First Cool-Down
- Let the cookies sit on the hot baking sheet for exactly 5 minutes. They'll be super delicate right now.
- Finish Cooling
- Using a wide flat spatula, carefully move them to a wire rack. Let them cool all the way – about half an hour – before you handle or decorate them.
- Fancy Them Up
- If you want chocolate-dipped cookies, wait until they're totally cool. Melt your chocolate using a double boiler, dip half of each cookie, then place on parchment paper until the chocolate hardens.
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Fixing Common Problems
Got sticky dough? Just add more almond flour, one spoonful at a time. If it's falling apart, add a bit more peanut butter. Cookies spreading too much while baking? Pop the dough in the fridge for half an hour first. Want softer cookies? Take them out 1-2 minutes early. Like crispy edges? Leave them in 1-2 minutes longer. Always make sure your peanut butter is mixed well and not cold for best results.
Keeping Your Cookies Fresh
They'll stay good at room temp for 5 days if you keep them in an airtight container with parchment between layers. Put them in the fridge and they'll last up to two weeks. You can freeze the baked cookies for up to 3 months – just wrap each one in plastic then put them all in a freezer bag. When you want one, let it sit out for half an hour before eating. You can also freeze balls of dough for up to 3 months – bake them straight from frozen, just add 2-3 extra minutes to the cooking time.
Frequently Asked Questions
- → Is it okay to use a different nut butter?
Sure, you can swap peanut butter for smooth almond or cashew butter. Just make sure it's all-natural, with no added oils or sugar.
- → Why do I need wet hands to roll them?
Wet hands help keep the sticky dough from sticking to your fingers. It makes shaping the cookies much easier and less messy.
- → When are the cookies fully baked?
Look for edges that are lightly golden. If you like chewy cookies, pull them out after about 10 minutes. Leave them in for up to 15 for a crispier finish.
- → Why do the cookies feel soft when fresh from the oven?
Don't worry, they firm up as they cool. Let them sit on the tray until they're completely cooled for the perfect texture.
- → Can I replace maple syrup with something else?
You can try another liquid sweetener, but it might change the taste and texture. Maple syrup brings a specific sweetness and moisture to these cookies.