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Home ► Recipes ► American

Easy Peanut Butter Cookies

Updated: 05.25.25 | Marc Matsumoto | 11 Comments

5 from 5 votes
These peanut butter cookies are not only easy and delicious, but they're also loaded with protein and fiber, so you don't have to feel so bad about indulging. Whether you like your cookies dense and chewy or crisp and airy, you can adjust the texture of these nutty treats based on how long you bake them for.
Recipe Video
These easy delicious Peanut Butter Cookies come together in minutes from just a handful of ingredients and yet they're pack with protein and mouthwateringly good.

Best Peanut Butter Cookies

While "best" is a little different for everyone, for me, it's all about a cookie that's crisp and crumbly around the edges while being dense and chewy in the center. Also, since it's called a peanut butter cookie, I think the flavor should be all about the PB. It's also a nice bonus if it has some nutritional merits, so you don't feel quite as guilty about eating a bunch of them. With all that in mind, here's my Best Peanut Butter Cookies recipe.

Jump to:
  • Best Peanut Butter Cookies
  • Why this recipe works
  • Ingredients for Peanut Butter Cookies
  • How to Make Peanut Butter Cookies from Scratch
  • Variations on Peanut Butter Cookies
  • Other Wholesome Sweets Recipes
  • 📖 Recipe
  • Comments

Why this recipe works

  • Rice syrup gives the cookies a chewy texture and caramel flavor. 
  • By using oatmeal and chickpea flour, you not only increase the fiber and protein content of the cookies, but you also avoid the gluten in wheat flour that can make cookies tough. 
  • Using peanut butter as the fat in these cookies allows you to add a lot more peanut butter, which amps up the peanut butter flavor. 
  • By adjusting the amount of time you bake it for, you can make the cookie light and crisp or dense and chewy. 
Loaded with fiber and protein, these easy plant-based peanut butter cookies are ridiculously easy and addictively good.

Ingredients for Peanut Butter Cookies

All baked goods are fundamentally made by mixing flour with sugar and fat and adding some form leavening. The thing that sets cookies apart is that they have relatively high sugar and fat content. This is what gives cookies their distinctly dense texture and taste.

Flour

While most cookies use ordinary wheat flour, I prefer using an alternative flour for a couple of reasons. The first is that wheat flour contains gluten, which is great for bread and pasta, but it's not good for cakes and cookies because it can make the finished product tough if the dough is overmixed. I've used a blend of oatmeal and chickpea flour in these.  The oats not only boost the fiber content of these cookies, but they also help out the texture by lending the well-done edges some flakiness, while the underdone interior ends up pleasantly chewy without becoming tough. Chickpea flour contains double the amount of protein of wheat flour, and over 3 times the amount of fiber, which makes it a great addition to these cookies. If you don't have these on hand, other types of flour that contain a sufficient amount of starch should work. 

Sugar

For the sugar, I like using a combination of coconut sugar and brown rice syrup. The coconut sugar contributes some nutty caramel notes that work brilliantly with the peanut butter, while the brown rice syrup helps bind all the ingredients together.

Rice syrup is a very thick liquid sugar made from malted brown rice. It's thick and sticky texture (like chilled honey, even at room temperature) is what makes these cookies so delightfully chewy. Both coconut sugar and brown rice syrup should be available at high-end grocery and health food stores, as well as online. If you don't have coconut sugar, brown sugar will work as a substitute. As for the brown rice syrup, any thick liquid sugar like honey (not vegan), molasses, or corn-syrup will work. 

Fat

Because peanut butter contains so much fat, it's possible to use it without adding any extra oil. Aside from making these cookies plant-based, it also means I get to max out the peanut flavor. 

I usually prefer creamy peanut butter for my sandwiches, but I like using chunky peanut butter for these cookies because it means I can add chunks of peanuts to them, without getting out a knife and cutting board. If you don't want pieces of peanuts in your cookies, smooth peanut butter will work fine. I've used ordinary peanut butter, which contains salt and sugar, so if you use natural peanut butter that doesn't include either, you may want to add a bit more sugar and a pinch of salt to compensate. 

Leavening

Leavening helps baked goods to rise, so they don't end up dense and tough. For these cookies, I've used baking soda. This works because baking soda is alkaline, while peanut butter is slightly acidic. The reaction when these two ingredients mix causes carbon dioxide to form, which creates little bubbles in the dough that expand when heated. Once the starches in the dough gel, the bubbles get trapped, giving the cookie a fluffy flakey texture.   

How to Make Peanut Butter Cookies from Scratch

The first thing you want to do is grind the oatmeal into flour. I used a clean coffee grinder to do this, but a blender, food processor or mortar and pestle will work. If you don't have any of these, you could just chop the oatmeal up as fine as you can using a knife. 

Grinding oatmeal into flour.

Then you want to mix the oat flour with the chickpea flour, coconut sugar, and baking soda until it's evenly mixed. 

Mixing dry ingredients together in a glass bowl.

Now you want to work in the peanut butter, rice syrup, and vanilla extract until you get a shaggy dough. You can do this in a food processor, or by hand using a spoon. 

Mixing the dough in a glass bowl.

Finally, you want to add the water and knead the mixture until it forms a dough that's the consistency of Play-Doh. If it's too crumbly, add some more water and continue kneading. If it's too sticky, add some more chickpea flour. 

To shape the cookies, spread a sheet of parchment paper out onto a baking sheet and then roll the dough into ping-pong-ball-sized spheres. Be sure to roll the balls until they're smooth; otherwise, they will crack when you flatten them. These cookies won't spread too much, so you can place them fairly close together, but leave a little room between each ball so that you have enough room to press them flat. 

Peanut Butter Cookie balls on parchment paper.

Now you can use the tines of a fork to press the cookies flat. Then turn the fork ninety-degrees and press them again to make a crosshatch pattern in the top of the cookie. It's normal for the cookies to crack a little around the edges, but if they are crumbling apart, you either need to roll them into smoother spheres, or your dough is too dry. If the problem is the dough's moisture content, just put everything back in the bowl and knead it together with a little more water. 

Flattening dough with a fork.

The texture of the cookies is determined by how long you bake them. Longer baking times will result in a dryer, flakier crisper cookies. Shorter baking times will result in a denser, chewier cookie.

In my convection oven, 7 minutes at 355 degrees F gives the perfect balance between a crisp ring of crumbly cookie surrounding a chewy center. How thick you make the cookies and variations between different ovens will mean your baking times will vary. 

Baking Peanut Butter Cookies.

Unfortunately, you can't tell the final texture of the peanut butter cookies while they're still hot, so you may need to make a couple of batches to nail the perfect timing for your oven. The good news is that these cookies don't contain any eggs, which means you can eat the dough raw. If you want to ensure your cookies are chewy from the first batch, I'd recommend erring on undercooked.

Peanut Butter Cookies cooling on a rack.

On the flip side, if you're the type that likes your peanut butter cookies crisp, then just bake these a bit longer, and the sugars will caramelize, the moisture will evaporate, and you'll end up with peanut butter cookies with a nice snap.

Variations on Peanut Butter Cookies

  • Peanut Butter Sandwich Cookie - To crank the peanut butter flavor up to 11, you can press these cookies a little thinner and sandwich some peanut butter in between two cookies.
  • Fluffernutter - You can also make the cookie equivalent of a fluffernutter by sandwiching some marshmallow fluff between two cookies. 
  • Peanut Butter Chocolate Chip Cookie - To go for something more chocolatey, you can arrange a few chocolate chips on top of each cookie as soon as they come out of the oven. The residual heat will melt the chips and bond them to the top of the cookie. Since these are pretty sweet, I recommend using dark chocolate or even unsweetened chocolate if you are going to do this.
  • Peanut Butter Blossoms - If you're looking to make peanut butter blossoms, skip step 6 (flattening the balls with a fork) and then press a chocolate kiss into the center of each cookie as soon as it comes out of the oven.
Healthy plant-based Peanut Butter Cookies on a wooden plate with almond milk.

Other Wholesome Sweets Recipes

  • Better Chocolate Chip Cookies
  • Vegan Double Chocolate Cookies
  • 1-Minute Chocolate Pudding
  • Coconut Cream Bars

📖 Recipe

These easy delicious Peanut Butter Cookies come together in minutes from just a handful of ingredients and yet they're pack with protein and mouthwateringly good.

Easy Peanut Butter Cookies

By: Marc Matsumoto
5 from 5 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Total Time 17 minutes mins
Yield 12 cookies
YouTube video

Units

Ingredients 

  • 55 grams rolled oats (~½ cup)
  • 60 grams chickpea flour (~½ cup)
  • 100 grams coconut sugar (~½ cup + 2 tablespoons)
  • ½ teaspoon baking soda
  • 320 grams chunky peanut butter (~1 ¼ cup)
  • 70 grams rice syrup (~ ¼ cup)
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 355 degrees F (180 C).
  • Put the rolled oats into a clean spice grinder, blender or food processor and grind until they turn into a powder.
  • Add the oat flour along with the chickpea flour, coconut sugar, and baking soda to a bowl and whisk together to combine.
  • Add the peanut butter, rice syrup, and vanilla extract and use a sturdy spoon or wooden paddle to knead the mixture together (you can also do this in a food processor or mixer).
  • Once this forms a shaggy dough, add the water and knead everything together until it forms a uniform dough.
  • Line a baking sheet with parchment paper and roll the dough into 1 to 1 ½ inch balls, arranging them around the parchment paper with a little space in between each ball. You should be able to fit 10-13 cookies on a standard-sized sheet pan.
  • Use a fork to flatten the balls, creating a crosshatch pattern on top by pressing once, and then turning the fork 90 degrees and pressing again.
  • Bake the cookies for 6-8 minutes. The less you bake them for, the more dense and chewy they will be; the longer they go, the more crusty and cakey they will be.
  • Let the cookies cool on a rack and repeat with any remaining dough.
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Nutrition Facts

Calories • 237kcalCarbohydrates • 23gProtein • 8gFat • 14gSaturated Fat • 2gSodium • 199mgPotassium • 258mgFiber • 3gSugar • 12gCalcium • 21mgIron • 1mg

Comments

    5 from 5 votes (2 ratings without comment)

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    Recipe Rating




  1. Alexa Wolberg says

    March 30, 2022 at 5:45 pm

    5 stars
    Looks wonderful as always! Can’t wait to try it!

    Reply
    • Marc Matsumoto says

      March 30, 2022 at 8:50 pm

      Thanks! I hope you enjoy it Alexa!

      Reply
  2. Sandi says

    September 21, 2020 at 11:09 am

    5 stars
    Hi Marc,
    Nice recipe! I added mashed chickpeas, don’t have any chickpea flour and made a few adjustments. I can probably buy chickpea flour at a health food store, might be a little pricey, but I might be able to buy some at a grocery store, I don’t know. I added chocolate chips and it still turned out good. Thanks for a delicious cookie recipe.
    Take care, Sandi

    Reply
    • Marc Matsumoto says

      September 22, 2020 at 11:22 am

      Hi Sandi, I hadn't even thought of using mashed chickpeas for this, but I could see that would make for a more tender cookie. Chocolate chips are always a good addition👍🏽 I'm glad you enjoyed this!

      Reply
  3. Alicia says

    June 23, 2020 at 6:49 pm

    5 stars
    Hi, Marc! I wanted to say thanks for this recipe and all the others I've tried. I love your blog posts and your writing style (no padding or useless information). I usually end up having to substitute ingredients (I ground up split mung beans here) - what a nice option instead of chia "eggs" that get a bit gooey sometimes. This is now my go-to cookie recipe (made in a sakanayaki gas grill oven). By the way, I now live in Fukuoka! Thanks again!

    Reply
    • Marc Matsumoto says

      June 24, 2020 at 1:01 pm

      Hi Alicia, I'm so glad to hear that you enjoyed this, thanks for dropping by to let me know! By the way you can use other nut butters for this as well!

      Reply
  4. Ronny says

    June 05, 2020 at 9:42 pm

    I made these and they turned out nicely! I don't have much of a sweet tooth, but I'd say these could be a little sweeter. Next time I'll try half coconut sugar and half white sugar. You probably could get away with brown sugar if you don't have coconut sugar. I look forward to experimenting with this recipe!

    Reply
    • Ronny says

      June 06, 2020 at 6:42 am

      Ended up pouring some maple syrup on a few of them. Definitely need to figure out a PB cookie recipe that uses maple!

      Reply
  5. Channon Doughty says

    May 23, 2020 at 2:38 pm

    These sound absolutely amazing! I don't have any syrup and need to use diabetic-friendly sweeteners, such as stevia & monk fruit sugar. Do you have any idea how much liquid I should use to form a dough with the peanut butter in step 4? I understand it will require trial and error, so I'm just hoping for a range and any pro tips you can offer. Thanks again for sharing your gift with us. You are my favorite recipe developer and chef!

    Reply
    • Marc Matsumoto says

      May 24, 2020 at 10:23 am

      Hi Channon, I've never worked with stevia or monk fruit sugar, so I'm afraid I won't be able to be much help here. Here is a conversion chart for converting regular to sugar to Stevia https://www.sweetleaf.com/stevia-conversion-chart/us/, as for monk fruit sugar, it sounds like it's a 1:1 substitute. In terms of the amount of liquid, you can probably get away without using a liquid sweetener, but you may need to add a little extra water to get the texture of the dough right. Since the chewiness of the cookie depends partially on the caramelization of the sugar, your cookies may end up a little more crumbly than chewy, but I'd be curious to hear how it turns out as I'm sure there are other folks who would like to make this with diabetic-friendly sweeteners. Good luck!

      Reply
  6. Dosia says

    May 18, 2020 at 11:54 pm

    こんにちは!
    I was wondering if the chickpea flour could be replaced with a regular wheat flour (I also have arrowroot flour). I am in Canada and today all stores are closed due to the Victoria day long weekend. Would love to make some homemade, fragrant, warm cookies though! 🙂 Please advise. Thank you!
    P.S. Could I also replace the rice syrup with maple syrup? That's all I've got in my pantry.

    Reply
Marc Matsumoto

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I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

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