Maple Peanut Butter Cookies

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.

How to Make Maple Peanut Butter Cookies

1. Preheat and prep. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silpat (silicone pad). 
2. Mix egg replacer. In a small bowl, mix your egg replacer with water as directed on its package. Set aside. 
3. Combine wet ingredients. In a large bowl combine peanut butter and maple syrup, stirring until well blended. 
4. Add remaining wet ingredients. Stir the prepared egg replacer mixture and vanilla extract into the peanut-maple mixture.
5. Combine dry ingredients. In a second large bowl, combine whole wheat pastry flour, baking soda, and salt. Whisk until well mixed. 
6. 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. 
7. 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 ⅔ of the cookie dough to start, then mix the remaining ⅓ of the dough with chopped walnuts before rolling. 
8. 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. 
9. 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.

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