3 Ingredient Cookies
Quick, easy cookies made with peanut butter, maple syrup, and chocolate chips. Simple to mix and bake — optional chilling gives thicker cookies.
Servings: 12 cookies
Ingredients
Ingredients
- 1 cuppeanut butteror almond butter cashew butter, or tahini
- 1/3 cupmaple syrup
- 1 cupchocolate chips
Instructions
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- In a large mixing bowl, add 1 cup peanut butter (or almond butter, cashew butter, or tahini) and 1/3 cup maple syrup. Mix until smooth and evenly combined.
- Fold 1 cup chocolate chips into the peanut butter mixture until evenly distributed.
- For thicker cookies, cover the bowl and chill: freeze for 1 hour OR refrigerate for 2 hours. If you prefer not to chill, proceed immediately.
- Remove the bowl from the freezer or refrigerator (if chilled). Using your hands, divide the dough into 12 equal portions and roll each into a ball. Place the balls on the prepared baking sheet, spacing them evenly.
- Bake for 10–12 minutes, or until the cookies are firm around the edges and slightly set in the center.
- Remove the baking sheet from the oven and let the cookies cool completely on the sheet before removing.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Measuring Cups
- Spoon or Spatula
Notes
Notes
TO STORE
: Place cookies onto a plate and cover them in plastic or saran wrap, and keep them at room temperature for up to 5 days. You can also store them in the refrigerator and they will keep for up to 2 weeks.
TO FREEZE
: Leftover cookies can be stored in the freezer in a sealable container. The cookies will keep well for up to 6 months.
TO STORE
: Place cookies onto a plate and cover them in plastic or saran wrap, and keep them at room temperature for up to 5 days. You can also store them in the refrigerator and they will keep for up to 2 weeks.
TO FREEZE
: Leftover cookies can be stored in the freezer in a sealable container. The cookies will keep well for up to 6 months.