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+ servings

Peanut Butter Cookies


  • 2 cups whole wheat pastry flour
  • 1 cup peanut butter
  • 1 cup maple syrup
  • cup olive oil
  • 1 ½ tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp fine grain sea salt


  • Preheat oven to 350° F
  • In a medium mixing bowl combine the flour, baking soda, and salt.
  • In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
  • Pour the flour mixture over the peanut butter mixture and stir until barely combined (still a bit dusty looking).
  • Let sit for five minutes, give one more quick stir (just a stroke or two).
  • Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
  • (** Note: This is a loose batter, so if you’re set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step)
  • Bake for 10-11 minutes, keeping an eye on them so they don’t over bake, or they'll be dry.
  • Let cool for a few minutes before transferring to a cooling rack.