Ingredients
Equipment
Method
- Heat oven to 350°F (177°C) and line a large baking sheet with parchment. Stir the whole jar of natural peanut butter thoroughly to distribute separated oil before measuring 250 g (about 1 cup). Use room-temperature peanut butter made from peanuts only.
- Mix the measured peanut butter with 40 g pure maple syrup (2 tablespoons) in a bowl. Stir until evenly combined and thick enough to gather into a soft dough. If too warm to shape, refrigerate briefly until workable; do not add flour to this two-ingredient version.
- Divide the mixture into 12 portions, about 24 g each. Roll gently, place on the lined tray with about 2 inches between portions, then press each with a fork in two directions to form a crosshatch. Aim for disks about ⅓ inch (8 mm) thick; mend small edge cracks with your fingers.
- Bake on the middle rack for about 10–12 minutes, until the surface looks set and edges darken slightly. Check early to avoid scorching. The cookies will still feel soft. Leave undisturbed on the tray until completely cool, allowing at least 30 minutes and longer if needed. Lift gently with a thin spatula only after they firm.
Notes
Tastewiser has not yet kitchen-tested this exact batch. Photos are AI-generated illustrations. Times and nutrition are estimates. Leave cookies on the tray until fully cool before lifting. Extra chilling or a second tray adds time. Contains peanuts; check labels and kitchen cross-contact for dietary requirements.
Method references: Spice Bangla and My Vegan Minimalist.