Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.82
from
33
votes
Maple Peanut Butter Cookies
Maple Peanut Butter Cookies spell bliss.
Course
Dessert
Cuisine
Cookies
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
48
Cookies
Calories
71
kcal
Author
Ginny McMeans
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 ½
teaspoon
vanilla extract
½
teaspoon
baking soda
½
teaspoon
salt
¼
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 ⅓ of the dough you could mix in the walnuts before rolling if you want some with nuts.
Video
Notes
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.
Nutrition
Serving:
2
Cookies
|
Calories:
71
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
3
g
|
Sodium:
61
mg
|
Potassium:
70
mg
|
Sugar:
4
g
|
Calcium:
12
mg
|
Iron:
0.3
mg