These 4 Ingredient Peanut Butter Cookies are number 7 in my 4-Ingredient snack series and probably my favourite so far!
They come together in no time and are made from peanut butter, rolled oats and a little maple syrup. They are then dipped in dark chocolate which elevates them even further.
They use everyday cupboard ingredients and are a great option when you want a homemade snack but don’t have much time or too many ingredients.
Nutritional highlights:
Peanut butter
Peanut butter provides plant-based protein along with healthy unsaturated fats. It also contains minerals such as magnesium and vitamin E.
Rolled oats
Oats are naturally high in fibre, particularly beta-glucan, a type of soluble fibre forms a gel in the gut promoting fullness and slowing the absorption of sugar into the bloodstream.
Maple syrup
Maple syrup adds natural sweetness while also contributing small amounts of minerals such as manganese and zinc.
Dark chocolate
Dark chocolate is a good source of antioxidants and contains minerals such as iron, magnesium and copper. It’s also high in fibre.
Storage and Shelf Life
These 4 Ingredient Peanut Butter Cookies keep will last for around 5 days in an airtight container (a bit longer if you keep in the fridge).
I don’t recommend freezing once baked. You can freeze the uncooked dough, however.
Recipe Tips
Choose a natural peanut butter
A smooth peanut butter with just peanuts (and perhaps a little salt) works best, as it blends easily.
Make nut free
If you need these cookies to be nut-free, replace the peanut butter with a seed butter like tahini or sunflower seed butter. You may need to add more sweetener if you use this option.
Dark chocolate
I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and contains more of the beneficial compounds found in cocoa. However, feel free to use whichever chocolate you enjoy most.
Adjust the sweetness
If you prefer a sweeter cookie, you can add a little more maple syrup.
4 Ingredient Peanut Butter Cookies
Equipment
Ingredients
- ¼ cup smooth peanut butter (60g)
- ⅔ cup rolled oats (66g)
- 2 tbsp maple syrup
- 50 g dark chocolate 70% cocoa solids
Instructions
- Preheat the oven to 180C (160C fan oven) or 350F.
- Add the peanut butter, oats and maple syrup to a small bowl and mix to combine. Depending on the brand of peanut butter you use you may need to add in 1-2 tbsp of milk as you mix. This will help the mixture come together.
- Separate the mixture into 5 equal pieces. Spoon onto a baking tray. I like to use a cookie cutter as a guide and spoon into that. Press down to flatten. Bake for 8-10 minutes.
- Once the cookies are cool, melt the chocolate in a bowl over a pan of hot water (or for 20 second bursts in the microwave). Dip the base of each cookie in the chocolate and place on some baking parchment. Drizzle the remaining chocolate over the top. Refrigerate to set.
Notes
- If you need these cookies to be nut-free, replace the peanut butter with a seed butter like tahini or sunflower seed butter. You may need to add more sweetener if you use this option.
These are so easy to make and so yummy – I will definitely be making them again! Good to share with the grandchildren too.
So pleased you enjoyed them Jilly.
Just made these today, absolutely delicious, made without chocolate.
Will definitely be making again
So pleased you liked them. And thanks for letting me know!