Five Ingredient Peanut Butter Cookies

These are my ultimate study snack. Flourless, refined sugar free and dead easy to make. Any nut butter would work well here. Rice malt syrup is my favourite sugar alternative. It is 100% fructose free and works well in all recipes (think of a honey-like taste and texture). If you’re not convinced, I love Sarah Wilson’s article about sugars and sweetners. Read it HERE. 
Here’s the recipe:


  • 1 cup natural peanut butter
  • 1/3 cup rice malt syrup
  • Egg replacer equivalent to 1 egg
  • 1/2tsp baking soda
  • 1/2tsp salt

Okay are you ready for this? I mean these are pretty hard to make…

  1. Preheat your oven to 180c and prepare a tray with baking paper.
  2. Combine all ingredients in a bowl until smooth and creamy.
  3. Spoon mixture onto baking paper into small balls, flatten and cook for 8 – 10 minutes until golden.
  4. Let the cookies cool for 10 minutes until they become firm. Eat straight away or store in an airtight container (pop them in the freezer for a chewy peanut butter experience like no other).

You can make as many or as little cookies as you want with this mixture. I made six big cookies, but it’d also make close to ten small ones.


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