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self rising flour peanut butter cookies with chocolate chips

4 Ingredient Peanut Butter Chocolate Chip Cookies

These delicious, moist, soft & chewy peanut butter cookies without brown sugar or eggs are sweetened with pure fresh maple syrup (no sugar used in this cookie recipe but the chocolate chips that we use may contain some sugar in it) and uses creamy peanut butter and chocolate chips as the main ingredients!
Course Dessert
Cuisine American
Keyword peanut butter chocolate chip cookies, peanut butter cookies without brown sugar, peanut butter cookies without eggs, self rising flour cookies, self rising flour peanut butter cookies
Prep Time 5 minutes
Cook Time 18 minutes
refrigeration time for cookie dough 30 minutes
Servings 16 peanut butter cookies
Calories 142kcal


  • 1 cup self rising flour (I used bleached flour, you may use unbleached too)
  • 1 cup creamy peanut butter
  • ¾ cup pure fresh maple syrup
  • 1 cup semi sweet chocolate chips or chocolate morsels


  • 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!


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!


Calories: 142kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 94mg | Potassium: 112mg | Fiber: 1g | Sugar: 5g | Calcium: 9mg | Iron: 1mg