Self rising peanut butter chocolate chip cookies made with maple syrup. No brown sugar or white sugar or eggs used in this recipe. These moist, soft & chewy peanut butter cookies made with self rising flour uses just 4 ingredients in the recipe. It is so easy and simple even for beginners learning to bake homemade peanut butter cookies from scratch!
These delicious peanut butter chocolate chip cookies are soft & chewy on the inside and have a light crispy texture outside which is perfect.
Make sure to use good quality creamy peanut butter in this recipe.
You may use crunchy peanut butter too, but I am not sure how the texture will be since I haven’t tried this recipe with crunchy peanut butter.
Sometimes peanut butter while stored for a long time at room temperature, turns slightly hard in texture.
That kind of hardened peanut butter would be hard to work with while making cookies, in my opinions.
Because it is important to mix the peanut butter into a very creamy mixture to add to the flour, so if the peanut butter is already hard, it would be hard to mix in with the flour.
So it is best to use soft and creamy peanut butter that you can easily mix with other ingredients.
The flour I used in this self rising flour cookie recipe is bleaches self rising flour, but you may use unbleached flour too if that is what you have at home.
It is easy to use self rising flour to make cookies and pancakes.
I already made self rising flour chocolate chip cookies and self rising flour pancakes both of which are so easy to make and delicious too!
Using Maple Syrup In Peanut Butter Cookies
I have found that using a liquid sweetner like maple syrup with peanut butter, helps to mix the peanut butter very well.
What I have used here is the one of the best natural sweetners, that is pure fresh maple syrup.
It is comparatively more healthy too than white sugar, in my opinion beacause it is a natural sweetener obatined from maple trees.
Though these are peanut butter chocolate chip cookies without brown sugar as well, they are moist, soft and chewy in texture and have a good flavor from the peanut butter and maple syrup.
However, since we use chocolate chips in this peanut butter cookie recipe, the cookies are not completely sugar free, as the chocolate chips may contain some sugar in it!
There may be different kinds of maple syrups available, so for making this recipe, check the ingredient list to make sure you are using the pure fresh maple syrup that contains 100% fresh maple syrup.
Using pure fresh maple syrup to make the peanut butter cookies not only makes the process of making peanut butter cookies more simple and easy to do, it also adds the perfect flavor for the cookies.
There is no strong flavor of maple syrup in this cookies, but the flavor comes from the peanut butter that we are using.
I didn’t even use vanilla extract or any other flavors in this recipe, because these self rising flour peanut butter cookies with maple syrup is already very flavorful & delicious without vanilla extract or any extra flavors!
Chocolate Chips In Peanut Butter Cookies
These self rising flour peanut butter cookies are actually soft and chewy peanut butter cookies with chocolate chips.
The addition of chocolate chips makes the peanut butter even more delicious, so make sure to add them!
You can use semi sweet chocolate chips or milk chocolate morsels in this easy, delicious, eggless peanut butter chocolate chip cookie recipe.
How To Make Self Rising Flour Peanut Butter Chocolate Chip Cookies Without Brown Sugar Or Eggs?
We use the following ingredients to make the delicious peanut butter chocolate chip cookies.
self rising flour 1 cup
creamy peanut butter 1 cup
pure fresh maple syrup 3/4 cup
semi sweet chocolate chips or chocolate morsels 1 cup
Step By Step Instructions
In a bowl, add the self rising flour.
In another bowl, mix or whisk well the creamy peanut butter to make sure there are no lumps.
Add maple syrup also to the peanut butter, whisk well to make a mixture.
Meanwhile also add the chcocolate chips to the flour, mix in so the chocolate chips are mixed evenly with the flour.
Add the peanut butter maple syrup mixture to the dry flour mixture in the other bowl.
Mix everything well to make the cookie dough.
Transfer the cookie dough to the refrigerator and chill for 30 minutes.
Preheat the oven to 350 degree Fahrenheit.
Layer a cookie sheet with parchment paper and make small balls out of the chilled cookie dough, place them in the prepared cookie sheet. The cookies won’t spread much, but leave enough space between the cookie dough balls.
Gently press the cookie dough balls with the back of a fork or instead, just press them gently using your hands (as they won’t spread much on their own, you need to either press with fork or shape with your hands a little).
Bake in the preheated oven for 16 to 18 minutes until they are beginning to lightly brown. Oven temperatures can vary, so make sure to watch the cookies after about twelve minutes of time. To me, the 18 minutes of baking time was perfect, as the cookies were soft & chewy but not sticky. If you reduce the baking time, the texture maybe slightly sticky.
Once baked, transfer the cookies immediately from the hot oven so they won’t over bake.
Allow the cookies to completely cool down as they will be too tender while they are still hot.
Once cooled completely, the peanut butter cookies will have the perfect texture.
Enjoy the delicious peanut butter chocolate chip maple cookies with a cup of milk, tea or coffee!
Notes: You may also just leave them as cookie dough balls and bake for about 10 minutes.
Then once they lightly spread (in ten minutes of baking), you may carefully press with the back of a fork and bake for the remaining 6 to 8 minutes time.
This will help with the fork patterns or lines more visible and they will look more pretty!
More Cookie Recipes:
self rising flor chocolate chip cookies no eggs
coconut flour cookies with chocolate chips
moist chocolate cookie recipe with chocolate chips
Below you can get the recipe for self rising flour peanut butter cookies in detail.
Self Rising Flour Peanut Butter Chocolate Chip Cookies Without Brown Sugar & Eggs
Ingredients
- 1 cup self rising flour (I used bleached flour, you may use unbleached too)
- 1 cup creamy peanut butter
- 3/4 cup pure fresh maple syrup
- 1 cup semi sweet chocolate chips or chocolate morsels
Instructions
- In a bowl, add the self rising flour.
- In another bowl, mix or whisk well the creamy peanut butter to make sure there are no lumps.
- Add maple syrup also to the peanut butter, whisk well to make a mixture.
- Meanwhile also add the chcocolate chips to the flour, mix in so the chocolate chips are mixed evenly with the flour.
- Add the peanut butter maple syrup mixture to the dry flour mixture in the other bowl.
- Mix everything well to make the cookie dough.Transfer the cookie dough to the refrigerator and chill for 30 minutes.
- Preheat the oven to 350 degree Fahrenheit.Layer a cookie sheet with parchment paper and make small balls out of the chilled cookie dough, place them in the prepared cookie sheet. The cookies won't spread much, but leave enough space between the cookie dough balls.Gently press the cookie dough balls with the back of a fork or instead, just press them gently using your hands (as they won't spread much on their own, you need to either press with fork or shape with your hands a little).
- Bake in the preheated oven for 16 to 18 minutes until they are beginning to lightly brown. Oven temperatures can vary, so make sure to watch the cookies after about twelve minutes of time. To me, the 18 minutes of baking time was perfect, as the cookies were soft & chewy but not sticky. If you reduce the baking time, the texture maybe slightly sticky.
- Once baked, transfer the cookies immediately from the hot oven so they won’t over bake.
- Allow the cookies to completely cool down as they will be too tender while they are still hot. Once cooled completely. the peanut butter cookies will have the perfect texture.Enjoy the delicious peanut butter chocolate chip maple cookies with a cup of milk, tea or coffee!
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