Soft, Simple, Naturally Sweet
Some of the best recipes are the simplest ones—and this flourless peanut butter cookie is proof. With just four wholesome ingredients and no refined sugar, these cookies come together in minutes and bake into soft, puffy perfection.
They’re ideal for a quick afternoon treat, a kid-friendly snack, or a naturally sweet addition to your cookie jar. These fluffy cookies skip the flour, skip the seed oils, and skip the processed sugar—just real ingredients doing what they do best. This recipe is easy enough that my toddler loves making them!
Let’s bake!
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Step-by-Step Recipe
Ingredients
- 2 large eggs
- 1/3 cup of maple syrup
- 1 tsp of vanilla extract
- 1 cup of peanut butter
- 1 tbsp of baking powder
Step 1: Preheat and prep
Set your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a Silicone Sheet. I also love using our Caraway Stainless Steel Baking Sheet because I don’t have to put anything else down and it’s already nonstick.
Step 2: Whip the eggs
Crack the eggs into the bowl of a stand Mixer (or use a hand mixer). Using the whisk attachment, beat on medium speed for about 1 minute. You want them to become light and frothy.
Step 3: Add natural sweetener
Add in the maple syrup and vanilla extract.
Turn the mixer to high speed and whip the mixture for about 2 more minutes. At this point you want it to thicken and have a pale yellow coloring. This helps the structure of the cookie and allows them to puff up without flour.
Step 4: Mix in peanut butter and baking powder
Add the peanut butter and baking powder. I like to gently fold them into the whipped mixture with a Silicone Spatula. The batter should thick and glossy at this point. Be careful not to over-mix, or else you will take all the air out that you whipped into the eggs.
Step 5: Scoop and shape
Use a 1.5 tablespoon Cookie Scoop or a spoon to portion the dough onto your baking sheet. These don’t spread a lot, but make sure to give them space to bake evenly. If doing smaller just reduce the baking time and the opposite for larger portioned cookies-just increase the baking time.
Step 6: Bake
Bake for 10 to 12 minutes, until the cookies are puffed and just starting to turn golden brown around the edges.
Step 7: Cool
Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. They do firm up as they cool.
Tips
- You could do some fun add ins -chopped nuts (be careful of choking hazards depending on age of children eating cookies) or dark chocolate chips before baking.
- These freeze well—store extras in an airtight container in the freezer for up to 3 months.
- These do not keep very long at room temperature, 2-3 days in a airtight container- but honestly these go pretty fast in our house so we don’t have to worry about this too much
Quick-Reference Recipe
Makes roughly about 18 cookies
Ingredients
- 2 large eggs
- 1/3 cup of maple syrup
- 1 tsp of vanilla extract
- 1 cup of peanut butter
- 1 tbsp of baking powder
Instructions
- Preheat oven to 350°F. Line a baking sheet.
- Beat eggs until frothy in a stand up mixer, about 1 minute.
- Add maple syrup and vanilla extract . Beat on high for 2 minutes until thick and pale yellow.
- Fold in peanut butter and baking powder with silicone spatula until just combined (don’t over mix).
- Scoop 1.5 tbsp of dough onto sheet.
- Bake 10–12 minutes until puffed up and golden brown on the edges.
- Cool and enjoy!
These cookies are a quick win—easy to make, freezer-friendly, and naturally sweet. Whether you’re baking with kids or just craving something simple and satisfying, this recipe fits right in with a wholesome, mindful kitchen.
Half Pint Mama 
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