Maple Peanut Butter Cookies
Ginny McMeans
Published:
May 21, 2023
Last Modified:
August 4, 2025
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.
Step-by-Step Instructions
- Preheat and prep. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silpat (silicone pad).
- Mix egg replacer. In a small bowl, mix your egg replacer with water as directed on its package. Set aside.
- Combine wet ingredients. In a large bowl combine peanut butter and maple syrup, stirring until well blended.
- Add remaining wet ingredients. Stir the prepared egg replacer mixture and vanilla extract into the peanut-maple mixture.
- Combine dry ingredients. In a second large bowl, combine whole wheat pastry flour, baking soda, and salt. Whisk until well mixed.
- Mix wet and dry ingredients. Pour the peanut butter mixture (scraping the sides with a rubber or silicone spatula to make sure you get it all) into the bowl with the dry ingredient mixture. Use a large spoon or rubber spatula to fold the wet and dry mixtures together until well blended.
- Roll into balls. Use your hands to portion and roll the mixture into about 48 balls, then arrange them on the prepared cookie sheets, leaving about 2 inches of space between. Depending on the size of your baking sheets and oven space, you may need to bake your cookies in batches. NOTE: To make some of your cookies with chopped walnuts, only roll about â…” of the cookie dough to start, then mix the remaining â…“ of the dough with chopped walnuts before rolling.
- Flatten and bake. 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. Transfer your cookies to the preheated oven and bake for 10 to 12 minutes, until lightly golden around the edges.
- Cool and enjoy! Due to the peanut butter, the cookies will seem very soft and crumbly at first, but they will firm up as they cool. Let them rest on the baking sheet for a minute before transferring them to a wire rack to finish cooling.
Watch Us Make Maple Peanut Butter Cookies
Maple Peanut Butter Cookie Recipe
Ingredients
- 1 egg replacer – chia meal/flour, flax meal or mixed according to directions on your box
- 1 cup peanut butter – creamy but you can use crunchy
- 1 cup maple syrup
- 1 1/2 tsp vanilla extract
- 2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup walnuts – chopped, to mix with one third of the batter, optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silpat (silicone pad).
- In a small bowl, mix your egg replacer with water as directed on its package. Set aside.
- In a large bowl combine the peanut butter and maple syrup, stirring until well blended.
- Stir the prepared egg replacer mixture and vanilla extract into the peanut-maple mixture.
- In a second large bowl, combine the whole wheat pastry flour, baking soda, and salt. Whisk until well mixed.
- Pour the peanut butter mixture (scraping the sides with a rubber or silicone spatula to make sure you get it all) into the bowl with the dry ingredient mixture. Use a large spoon or rubber spatula to fold the wet and dry mixtures together until well blended.
- Use your hands to portion and roll the mixture into about 48 balls, then arrange them on the prepared cookie sheets, leaving about 2 inches of space between. Depending on the size of your baking sheets and oven space, you may need to bake your cookies in batches. NOTE: To make some of your cookies with chopped walnuts, only roll about â…” of the cookie dough to start, then mix the remaining â…“ of the dough with chopped walnuts before rolling.
- 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. Transfer your cookies to the preheated oven and bake for 10 to 12 minutes, until lightly golden around the edges.
- Due to the peanut butter, the cookies will seem very soft and crumbly at first, but they will firm up as they cool. Let them rest on the baking sheet for a minute before transferring them to a wire rack to finish cooling.
Video
Nutrition
20 responses to “Maple Peanut Butter Cookies”
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Yes, that is actually what I use the most. I also like Ener-g Egg Replacer.
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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.
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Can I use regular flour?
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Yes, you can Susan.
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Wow, these look incredible! Can’t wait to try them tonight!
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Are you using natural, unsweetened peanut butter?
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Yes, I am Mishell. You may use the peanut butter of your choice.
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Can I use regular egg?
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Can never say no to anything with peanut butter in it! 😀 -
Oh my they look wonderful, the colour is fantastic.
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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.-
Hahaha! Yeah, no cookie jar for us 🙂
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I love peanut butter cookies, this seems like a great flavor combo! Maple is better than conventional sugar.
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I love that you have added extra fibre with the whole wheat flour and replaced the egg-
Thanks Bintu! It worked out great and they disappeared very quickly. 🙂
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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!
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Delicious thank you! -
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.
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Love them just a nice maple flavor -
These cookies are very moist and yummy! I added 3/4 cup of pure maple syurp, 1 tsp. cinnamon to the cookie dough and also used one farm fresh egg. I made these cookies for the first time today and shared them with friends and everyone enjoyed them! Thank you for this recipe, it’s a keeper!
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