Peanut Butter Cookies By Ali Jenkins

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12-14 cookies

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 mins

Icon of sizzling frying pan in maroon red

COOK TIME:

10 mins

Icon of clock in maroon red lines

TOTAL TIME:

20 mins

INGREDIENTS

  • 1 cup JUSTIN’S® Classic Peanut Butter
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1/4C maple syrup
  • 1 egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
  • 1 cup almond flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

DIRECTIONS

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together JUSTIN’S® Classic Peanut Butter, sugar, maple syrup, egg, and vanilla until smooth.
  3. Add almond flour, baking powder and baking soda, and salt. Mix until a thick dough forms.
  4. Scoop dough into 1.5 tbsp balls and place on baking sheet.
  5. Flatten gently with a fork in a crisscross pattern.
  6. Bake for 9–11 minutes, until edges are golden but centers are still soft.
  7. Let cool 5 minutes on the tray before transferring to a rack.

This Recipe Serves 12-14 cookies

INGREDIENTS
  • 1 cup JUSTIN’S® Classic Peanut Butter
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1/4C maple syrup
  • 1 egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)
  • 1 cup almond flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
DIRECTIONS
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together JUSTIN’S® Classic Peanut Butter, sugar, maple syrup, egg, and vanilla until smooth.
  3. Add almond flour, baking powder and baking soda, and salt. Mix until a thick dough forms.
  4. Scoop dough into 1.5 tbsp balls and place on baking sheet.
  5. Flatten gently with a fork in a crisscross pattern.
  6. Bake for 9–11 minutes, until edges are golden but centers are still soft.
  7. Let cool 5 minutes on the tray before transferring to a rack.

This Recipe Serves 12-14 cookies

Great Summer Recipes
Nutty Overnight Oats in a Justin's Classic Cashew Peanut Butter jar on a blue and brown gingham cloth with a wooden backdrop

The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.

 

No Bake White Chocolate Peanut Butter Cheesecakes on a white cloth background with Justin's white chocolate peanut butter cup

Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!

 

Orange Creamsicle Smoothie Bowl with a sliced orange & banana, with scattered banana slices, orange jelly, and coconut flakes

Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.