5 Ingredient Peanut Butter Cookies

I can easily say that peanut butter cookies rarely last long in our household and these are no exception. If you're looking for a cookie that's going to last more than a day, I suggest doubling the recipe because you will definitely be back for seconds after having a bite of these delicious, soft, gluten-free cookies. The cookies are made with only a few ingredients and most likely you'll have all the items in your kitchen right now! They make for a quick and easy weekday dessert and are only sweetened with maple syrup and made without eggs or butter!

Ingredients

• 1 cup creamy, natural peanut butter (should be more on the runny side preferably)

• 1/2 cup maple syrup

• 1 cup almond flour

• 1/4 cup coconut flour- or all purpose flour

• 1 tsp. vanilla extract

• 1/2 tsp. salt (optional)

Instructions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.

2. In a medium bowl, mix together peanut butter, maple syrup, and vanilla until combined. Add the almond flour, coconut flour, and salt and stir until soft dough forms.

3. Divide the dough into about 15 balls and place on prepared baking sheet. The cookies don't expand while cooking so they can be close together if necessary.

4. Wet a fork in water and press each cookie ball to make a crisscross on top. Note: with the fork being wet it helps to not stick to the dough, so keep wetting it in-between every other cookie.

5. Bake for 13-15 minutes or until the cookie becomes golden on the sides. Transfer to a cooling rack and let cool. Enjoy!

Makes around: 15 cookies