🍪 5-Ingredient Peanut Butter Cookies

Some recipes just feel like a hug — and these cookies are one of them. With only five simple ingredients, they come together in minutes and bake up soft, chewy, and perfectly nostalgic. Vegan, gluten-free, and naturally sweetened, they’re the easiest little treat to keep on repeat.

And of course… the criss cross on top. That fork press isn’t just for looks — it’s a tradition that dates back to the 1930s, when peanut butter cookies first appeared in cookbooks. Because peanut butter dough is denser than most, the fork marks helped flatten the cookies so they’d bake evenly. Over time, the pattern became iconic — so much so that a peanut butter cookie without it almost feels incomplete.

✨ Ingredients

• 1 cup almond flour

• ½ cup natural peanut butter (unsweetened, creamy works best)

• 2 tbsp coconut flour

• 3 tbsp maple syrup

• 2–3 tbsp almond milk (start with 2, add a splash more if dough is dry)

👩🏻‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together peanut butter, maple syrup, and almond milk until smooth.

3. Add almond flour and coconut flour. Stir until a soft dough forms.

4. Roll dough into 1–1.5 tbsp balls and place on baking sheet. Flatten gently with a fork in a criss-cross pattern.

5. Bake for 10–12 minutes, until edges are just golden.

6. Let cool on baking sheet for 5 minutes, then transfer to a rack.

🌿 Notes & Tips

• These cookies will be soft when first out of the oven but firm as they cool.

• For an extra nostalgic touch, sprinkle a pinch of flaky sea salt on top before baking.

• Store in an airtight container for up to 5 days (or freeze for longer).

Simple, cozy, and endlessly snackable — these cookies prove that sometimes the best recipes are also the simplest. And next time you press that fork into the dough, you’ll know you’re carrying on a little baking tradition that’s nearly a century old. 💛