Maple Peanut Butter Cookies spell bliss. It's so easy to turn peanut butter cookies up a notch to equal one of the best cookies you have ever had. Dessert or snack for an enjoyable classic.
Maple Peanut Butter Cookies are a beautiful mellow color with plenty of taste. If you divide the dough you could put some walnuts in part of the batch too. It is optional in the recipe.
Something for everyone is what I always say.
Even though peanut butter cookies are an old classic I have changed quite a few of the ingredients to make it vegan and all around healthier. The outcome is really tasty and you've got to try them.
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In fact! Bring on the peanut butter! Here's another pb cookie recipe that is very popular from the blog. Marbled Peanut Butter Cookies will treat you to a little chocolate too.
Cookies are a simple treat to always have in the house. Especially if you have children or adults with a sweet tooth.
You can do everyone a favor by having healthier cookies on hand. Easy to make and satisfying for the whole clan.
Maple Peanut Butter Cookies
Ingredients
- 1 cup peanut butter creamy but you can use crunchy
- 2 cups whole wheat pastry flour
- 1 cup maple syrup
- 1 egg replacer chia meal/flour, flax meal or mixed according to directions on your box
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup walnuts chopped, to mix with one third of the batter, optional
Instructions
- Preheat the oven to 350° F.
- Put a silpat pad (silicone pad) on a cookie sheet or parchment paper.
- Mix the egg replacer and water together and set aside.
- In a large bowl add the flour, baking soda and salt. Mix together.
- Mix the peanut butter and syrup until well blended.
- Stir in the egg replacer mixture and vanilla.
- Stir the peanut butter mixture into the flour mixture. Blend well.
- Roll into about 48 balls and then place some on a cookie sheet about 2" apart.
- Flatten each ball slightly with the back of a fork to give the traditional peanut butter cookie cross hatch design.
- You will need to dip the fork in water every once in a while to keep it from sticking.
- Bake 10 to 12 minutes.
- On your last 1/3 of the dough you could mix in the walnuts before rolling if you want some with nuts.
Nutrition
They keep a couple of weeks in the refrigerator or you could freeze them in a freezer bag or a freezer container for a long period.
Remember when people use to have cookie jars on the counter? It's actually not a bad idea.
Maybe not one in the shape of the Cookie Monster's head but one that has a nice snug lid so cookies keep fresh and are easy to get at. Now that's nice.
Ginny McMeans
Yes, that is actually what I use the most. I also like Ener-g Egg Replacer.
Ginny McMeans
I would use coconut flour but you would need to change the measurements for the flour and the liquid and I don't know what those would be. Sorry I can not help you with this.
Susan
Can I use regular flour?
Ginny McMeans
Yes, you can Susan.
Michelle
Wow, these look incredible! Can't wait to try them tonight!
Mishell
Are you using natural, unsweetened peanut butter?
Ginny McMeans
Yes, I am Mishell. You may use the peanut butter of your choice.
Agnes
Can I use regular egg?
Christine
Can never say no to anything with peanut butter in it! 😀
Brian Jones
Oh my they look wonderful, the colour is fantastic.
Laura
I love those cookies, the photo is so inviting. I don't think they will last long in my house, the cookie jar might be redundant.
rika
I love peanut butter cookies, this seems like a great flavor combo! Maple is better than conventional sugar.
Bintu - Recipes From A Pantry
I love that you have added extra fibre with the whole wheat flour and replaced the egg
Ginny McMeans
Hahaha! Yeah, no cookie jar for us 🙂
Ginny McMeans
Thanks Bintu! It worked out great and they disappeared very quickly. 🙂
Denise Wright
I think I am in heaven.....I have always been a big lover of all things peanut butter but over the last few years I have developed a love of maple flavors too. These look awesome!
K
Delicious thank you!
David
Turned out well! Great moist and chewy texture at 10 minutes. Used a regular egg(which worked, Agnes). These are a little on the sweet side, perhaps 2/3 cup maple syrup or even 1/2 cup with a little extra salt. Otherwise, excellent and I appreciate the recipe.
🙂
Joann Burrows
Love them just a nice maple flavor