The other day my husband made a comment about me making peanut butter cookies. The weird thing is, he’s NOT a fan of peanut butter. At all. Me on the other hand, give me a spoon and the jar and I could put a significant dent in it!
However, when my husband was going through basic training at the beginning of the year, during the field portion, they only had IMP’s (individual meal packs) which do not provide nearly enough calories for someone like my husband. In the packs there would be barely edible bread as well as packs of peanut butter and jelly. In order to get enough calories, he’d suck the PB right out of the packet.
I guess he grew to like peanut butter because he’s never requested peanut butter cookies before. Ever. So I couldn’t be happier to oblige!
The best thing about this recipe is that it’s ridiculously easy. Like… stupid easy. 5 ingredients and 5 dirty dishes! Okay, maybe more… let’s see: measuring cup, measuring spoon, bowl, mixing spoon, fork, baking sheet. Okay, that’s 6!
HOOK ME UP!!!
Nothing beats a yummy recipe, with easy ingredients, simple instructions, and minimal dishes!!!
So here it is!!!
- 1/2 Cup Peanut Butter
- 1/4 Cup Maple Syrup
- 1/2 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 1/4 tsp Baking Soda
- Turn oven to 350°
- Place all ingredients in a bowl and mix thoroughly.
- Roll into 1 1/2 inch balls. Place onto baking sheet (can be lined with parchment paper or silicone liner) and press down slightly.
- Using a fork, make # into the tops of the cookies. They don’t spread much, so not a lot of space needs to be between each cookie.
- Bake for 10-12 minutes. Allow to cool for 15 minutes before transferring to a cooling rack.
Makes 12 cookies
NUTRITIONAL DATA per cookie
- 118 Calories
- 6.6g fat
- 9.1g carbohydrates
- 5.8g sugar
- 1.5g fiber