These Peanut Minus Cookies are the ultimate minimalist dessert, proving that you don’t need a pantry full of ingredients to create something delicious. Made with just natural peanut butter, pure maple syrup, vanilla extract, and a pinch of sea salt, these cookies offer a deep, roasted peanut flavor with a soft, chewy texture. They are naturally gluten-free and dairy-free, making them a perfect choice for those with dietary restrictions or anyone looking for a healthier snack option. The subtle sweetness of the maple syrup balances the rich saltiness of the peanut butter perfectly. Ideal for quick after-school snacks, lunchbox additions, or a late-night craving, these cookies come together in minutes. Bake them until just set for a gooey center or slightly longer for a crispier edge. Store in an airtight container to maintain their softness for up to a week.
Peanut Minus Cookies
Description
These Peanut Minus Cookies are the ultimate minimalist dessert, proving that you don't need a pantry full of ingredients to create something delicious. Made with just natural peanut butter, pure maple syrup, vanilla extract, and a pinch of sea salt, these cookies offer a deep, roasted peanut flavor with a soft, chewy texture. They are naturally gluten-free and dairy-free, making them a perfect choice for those with dietary restrictions or anyone looking for a healthier snack option. The subtle sweetness of the maple syrup balances the rich saltiness of the peanut butter perfectly. Ideal for quick after-school snacks, lunchbox additions, or a late-night craving, these cookies come together in minutes. Bake them until just set for a gooey center or slightly longer for a crispier edge. Store in an airtight container to maintain their softness for up to a week.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or leave ungreased.
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In a large mixing bowl, combine the natural peanut butter, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
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Add the brown rice flour and sea salt to the wet ingredients. Mix well until a uniform dough forms.
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Fold in the chopped unsalted roasted peanuts until evenly distributed throughout the dough.
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Scoop 1 tablespoon of dough for each cookie and place them on the prepared baking sheet, spacing them about 1 inch apart.
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Gently flatten each cookie mound with the tines of a fork.
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Bake for 11 to 12 minutes, or until the edges are just set and lightly golden.
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Allow cookies to cool on the baking sheet for 1 minute to firm up slightly.
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Transfer cookies to a wire rack to cool completely before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2482.2kcal
- % Daily Value *
- Total Fat 200.4g309%
- Saturated Fat 40.1g201%
- Cholesterol 0.0mg0%
- Sodium 119839.6mg4994%
- Total Carbohydrate 110.5g37%
- Dietary Fiber 24.8g100%
- Sugars 56.3g
- Protein 101.2g203%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Ingredient Note: Ensure your natural peanut butter does not contain added oils or sugars if you want to keep this recipe strictly "minus" extras. Stir the peanut butter well before measuring.
Variation: For extra crunch, sprinkle a tiny pinch of flaky sea salt on top of each cookie right after removing them from the oven.
Texture Tip: If the dough feels too crumbly, add a tiny splash of milk or water. If it's too sticky, add a teaspoon more rice flour.
