peanut butter, cookies, gluten free

Super Simple Maple Peanut Butter Cookies

Are you in the mood for a homemade treat, but don’t feel like making a big production out of it? Well, I have good news for you! These peanut butter cookies are super simple to make, so you’ll be in and out of the kitchen in no time.

Not only is this recipe quick and easy, but pure maple syrup instead of sugar puts a new taste twist on the classic peanut butter cookie. Another big bonus is that they are gluten-free.

Mmm, yummy peanut butter cookies fresh out of the oven can be yours in a matter of minutes! You’ll be surprised how something so fast and easy to make can be so good.

Super Simple Maple Peanut Butter Cookies

Recipe by CHRISTINE LAMBCourse: Dessert, SnackDifficulty: Easy


Prep time


Cooking time



Nothing could be easier than this delicious twist on an American classic! These maple peanut butter cookies come together very quickly. Clean-up is also fast because the only equipment you’ll need is one mixing bowl, a hand mixer, and a measuring cup.

Using parchment paper instead of greasing your baking sheet also saves clean-up time!

Enjoy these cookies as is, or feel free to experiment with some of the optional add-in suggestions.

Preheat oven to 350 degrees F


  • 1/2 cup peanut butter

  • 1/3 cup pure maple syrup

  • 1 cup brown rice flour

  • *optional add-ins (1/4 to 1/3 cup any of the following):
    raisins, dried cranberries, chocolate chips, cacao nibs, shredded coconut, white chocolate chips


  • In a medium-sized mixing bowl, use a hand mixer to cream together the peanut butter and maple syrup.
  • Then add the brown rice flour and mix well, using a sturdy spoon, or your (clean) hands. Be sure all the flour is well incorporated.
  • If you are using any of the optional add-ins, add them to the dough and mix evenly throughout.
  • Use a tablespoon to scoop out dough, and roll between your palms to form 12 balls.
  • Line a baking sheet with parchment paper. Place the dough balls evenly spaced onto the baking sheet.
  • Use a fork to flatten each cookie, creating a hash mark on top (#). Dipping the fork into a glass of cold water between each will keep it from sticking.
  • Bake the cookies at 350 degrees F for about 12 minutes.
  • Since oven temperatures can vary, begin checking the cookies for doneness after 10 minutes to avoid burning. They should be slightly firm to the touch, and lightly browned. Do not overbake! They will firm up more as they cool.
  • After removing from oven, allow cookies to sit on baking sheet for 5 minutes. Then use a spatula to transfer them to a cooling rack.
  • Allow them to cool completely before storing.


  • This recipe can easily be doubled.
  • After the cookies have cooled completely, they can be placed into either a sealed food storage container or a Ziploc bag for storage.
  • They keep well in the refrigerator for about a week (if they last that long!). For longer storage, keep them in the freezer for up to 2 months.

Do you like your peanut butter cookies plain and simple, or do you like to add anything to them? Let me know in the comments below if you used any of the optional add-in ingredients. Which ones did you use? Do you have any other favorite add-ins for your peanut butter cookies?

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