Something I’ve learned over the past few weeks is that you guys love an easy, minimal ingredient recipe. What can I say – you’re my kinda people. And that’s why these easy, 4 ingredients peanut butter cookies are about to be your new favorites.
I’m challenging myself to see if another recipe can rival the most popular recipe on my website: the 3 ingredient banana oaties. We all know peanut butter deserves to be its own food group, so I really think this is the one that’s gonna give peanut butter a run for its money.
I love making these bars at the start of the week. That way, I can snack on them for breakfast, after lunch or after dinner for a yummy dessert. Anything that saves time for breakfast or snacks – or that gives me a ready-to-go dessert – is such a win in my book. Another perk: because these cookies are so simple, they work nearly any time of day.
Have them as an after lunch or dinner dessert. Pair them with some fruit for breakfast. Or try 1 or 2 alone for an easy snack. These cookies are loaded with beneficial nutrients like protein, healthy fats and fiber from the peanut butter, eggs and oats, which means they’re super filling too.
Mix Peanut Butter, Eggs, & Maple Syrup
To start the recipe, preheat the oven to 350 F.
In a large mixing bowl, combine 1 cup of creamy peanut butter (I use creamy GIF Peanut Butter), 1 large egg and 2/3 cup of maple syrup. Mix well until thick.
If you don’t have maple syrup on hand, use honey. It’s a 1:1 swap.
Add in Oats
Once the PB, egg and maple syrup are mixed, it’s time to add in the oats. Make sure to add the oats in slowly, until the mixture is thick. The consistency should be like a sticky cookie dough.
Scoop The Cookies & Bake
Using a tablespoon or ice cream scooper, place heaping tablespoons of the mixture on a greased baking sheet.
Use your hands to gently form into rounds and press down slightly to flatten.
Bake in the preheated oven for 10-12 minutes, until cooked through. Let cool and serve.
Notes
- Peanut Butter: If you don’t have peanut butter, any nut butter should work. If you use a natural or unsalted nut butter though, make sure to add a little bit of salt to the mix (I used Jif creamy peanut butter in mine).
- Mix it up: If you don’t feel like chocolate chips, feel free to skip them. Or, if you feel like adding more toppings there’s a TON that compliment this recipe perfectly. Tons of people have tried this recipe on Pinterest – here’s some ideas that they’ve tried mixing in: chopped walnuts, or peanuts, a dash of cinnamon, pumpkin purée (for the fall or winter), unsweetened or sweetened shredded coconut, flax seeds, hemp seeds, even a little bit of honey would work well!
- Oats: Make sure to add the oats in slowly to get the right consistency (anywhere from 1 1/4 cups to 1 1/2 cups depending on how creamy or dry your peanut butter is). It should resemble a stickier cookie dough (see the photo below for reference).
- Storage: Store these in an airtight container and keep them on the counter or somewhere at room temperature. They should last about 3-5 days.
Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 2/3 cup maple syrup
- 1 1/4-1/2 cup oats
Instructions
- Preheat oven to 350 F.
- In a large bowl, combine peanut butter, egg and maple syrup. Mix well until thick.
- Add oats in slowly, until mixture is thick. The consistency should be like a sticky cookie dough.
- Using a tablespoon, place heaping tablespoons of mixture on a greased baking sheet. Use your hands to gently form into rounds and press down slightly to flatten.
- Bake in the preheated oven for 10-12 minutes, until cooked through. Let cool and serve.
