The Peanut Butter Maple Syrup Cookies are made with 6 ingredients and just one bowl! Made with almond flour and sweetened with real maple syrup for a soft and chewy cookie. Gluten-free, dairy-free, and vegan.
These maple peanut butter cookies are a delicious twist on classic peanut butter cookies. They blend the rich, nutty taste of peanuts with the sweet, caramel flavor of maple syrup. This cookie has the perfect balance and is meant for peanut butter cookie lovers. Just like these scotcheroos without corn syrup!
Jump to:
Why you'll love this recipe
- Simple ingredients
- Soft and chewy
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Creamy peanut butter - Natural peanut butter without added sugars or oils is recommended. We will rely on the natural oil in this nut butter for the oil in our recipe. I like using Smucker's brand.
Almond flour - Blanched almond flour gives these soft cookies a moist crumb and great chewiness. If you need an almond flour substitute, gluten-free oat flour can be used.
Ground flaxseed - Combined with water, ground flaxseed will create the flax egg. A regular egg can be substituted.
Pure maple syrup - Real maple syrup is an unrefined liquid sweetener that pairs well with the nutty flavor. Honey or agave syrup works as a maple syrup substitute.
Vanilla extract - This enhances the cookie's flavor and adds sweetness without more sugar.
Chocolate chips - To keep things dairy-free and vegan, use vegan chocolate chips. I like using EnjoyLife brand.
How to make peanut butter maple syrup cookies
Before you start: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Step 1: In a large mixing bowl, whisk peanut butter, maple syrup, and egg until combined. Then add the dry ingredients, almond flour, baking powder, baking soda, and salt.
Step 2: Stir to incorporate ingredients evenly. Stir in vanilla extract into the peanut butter mixture.
Step 3: Scoop dough onto the baking sheet using a cookie scoop. Place in an even row and press down gently on the tops of each.
Step 4: Bake for 10 minutes or until golden brown and let cool on the baking sheet. Melt chocolate in a separate bowl. Drizzle cookies with melted chocolate and sprinkle with sea salt.
Recipe tip
For best results, allow these almond flour cookies to cool completely on the baking sheet. Due to the gluten-free nature and minimal ingredients, this helps the soft and chewy cookies firm up.
How to store
Let cookies cool completely. Place them in an airtight container or ziplock bag at room temperature for 2-3 days or in the refrigerator for 4-5 days. To freeze, keep in a freezer-safe bag ziplock bag in the freezer for up to 3 months.
FAQs
Honey (not vegan) or agave syrup can be used but will change the flavor profile. Honey holds more moisture so cookies may be slightly more soft.
Yes! There are no eggs or dairy products used in these peanut butter maple cookies.
More gluten-free cookies with peanut butter
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Maple Peanut Butter Cookies
Ingredients
- ¾ cup all natural peanut butter
- ½ cup maple syrup
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips optional
- Sea salt for sprinkling optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine the ground flaxseed and water in a small cup or bowl and let it sit for 2-3 minutes (this is our flax egg).
- In a large bowl, whisk peanut butter, maple syrup, and flax egg until combined. Set aside.
- Add the almond flour, baking powder, baking soda, and salt and stir to combine. Stir in vanilla extract until all ingredients are incorporated.
- Use a #40 cookie scoop or tablespoon and scoop cookie dough onto the baking sheet placing the cookie dough balls in even rows. Press down slightly on the tops of each cookie dough ball with your hand.
- Bake for 10-11 minutes or until edges start to turn golden brown. Allow cookies to cool on the baking sheet.
- Once cookies have cooled for at least 10 minutes, heat chocolate chips in a microwave safe bowl for two 30-second intervals, or until melted. Using a fork, drizzle melted dark chocolate over cookies and sprinkle with sea salt.
Tessa
We love how simple this recipe is - I think you will too!
Debby
Can these be made vegan?
Tessa
Hi Debby! Yes, you can use one flax egg (1 tablespoon ground flax + 3 tablespoons water). I am actually working on updating this recipe to include that this week!
Jen
Yummy but only made 16 instead of 36 and I made them small!
Amy
Well, these are just delicious! Thanks for a wonderful recipe!
Tessa
Thanks so much!
MyKetoPartner
Oh! Magnificent. Hopefull I would have tme to make this maple chocolate cookie.
Amy
Love your posts! I feel like I get to keep in touch with you guys when I get to read them. Your recipes always look so great too. I intend to make this one SOON! Cute pic of the pups too! That tongue is adorable.
Tessa
Thank you, Amy! So glad you like them!! Haha, I can't believe I caught his tongue out like that. Hope you enjoy the cookies!
Katie
Those cookies look divine! The dogs are pretty cute too.
Tessa
Thanks, Katie! Pretty much had to give them some peanut butter with them sitting there like that. :)