These ultra soft and chewy Vegan Peanut Butter Cookies are ready in less than 15 minutes! They are gluten-free and there's no egg, no sugar (refined) and no dairy involved! All you'll need is 3 simple ingredients.
These cookies are made without regular flour. There's also no butter and no milk involved making them not only vegan but also lower in fat than more traditional cookies.
Why You'll Love This Recipe
- It takes less than 15 minutes to prepare (including the baking!) which makes this recipe also great to prepare with kids!
- It consists of a handful of simple ingredients that you probably already have in your pantry.
- There's no special equipment needed- it's all mixed together in 1 bowl.
- These 3 ingredient peanut butter cookies are vegan, refined sugar-free, gluten-free and soy-free.
Ingredients & Substitution Notes
- Peanut Butter: These peanut butter cookies are made without butter but peanut butter instead. You could use salted or unsalted peanut butter but what's really important is that it contains no additives (no added oil or sugar). Textures can vary from brand to brand and slightly change the consistency of the cookie. The recipe will still work though as long as you use peanut butter that consists 100% of peanuts. If you can't eat peanuts, you could try almond butter instead.
- Almond Flour: The only dry ingredient, helps the dough stick together. Could be replaced with other grain free flour types such as coconut flour, oat flour or even rice flour but the taste as well as ratio will change slightly.
- Maple Syrup: These flourless cookies are made without brown sugar such as more regular cookies. Instead the recipe calls for maple syrup as a sweetener. Because there's also no eggs involved, the maple syrup is used to make the dough sticky. You could use agave syrup, coconut syrup or brown rice syrup instead.
How to Make These Peanut Butter Cookies
These vegan peanut butter cookies are super easy to make. All it takes is a few minutes of prep time and less than 10 minutes of baking!
Step 1: Make the dough
Put all of the ingredients (peanut butter, almond flour & maple syrup) to a medium mixing bowl and stir until well combined using a spoon or a spatula.
Step 2: Bake
Divide the dough into 16 pieces using a cookie scoop or spoon. Roll the cookie dough into balls and place them onto a cookie sheet lined with parchment paper. No need to leave a lot of space as they won't expand that much during baking. Use a (slightly damp) fork to press down the cookie balls, creating a cross shape (see photo below).
Put in the oven to bake for 8-13 minutes, depending on how soft or crispy you'd like them to be.
- Do not overbake: For these eggless peanut butter cookies to stay really soft and chewy, it's important to bake them for about 8 minutes, 10 minutes max. If you prefer crispies cookies, go for 10-12 minutes.
- Don't flatten too much: The cookies should be quite thick still after flattening it with a fork.
- Dough texture: The ratios below should work out fine but in case you find your dough too sticky, just add a tablespoon of almond flour. On the other hand, if you find it too dry, add a tablespoon of milk until you reach the desired consistency.
- More flavour: these vegan peanut butter cookies exist only of 3 ingredients. To achieve more flavours, feel free to add some additional ingredients (see section below for suggestions).
- Vanilla Extract: Add a teaspoon of vanilla extract for some subtle vanilla flavours.
- Cinnamon: pairs very well with peanut butter and creates a slightly more festive flavour.
- Cacao: try adding a teaspoon of cacao powder for some additional flavour.
- Chocolate Chips: for even more chocolatey flavours, try adding some chocolate chips. Go for vegan chocolate chips to keep this recipe vegan.
- Protein Powder: add even more protein (peanut butter is already high in protein) with a scoop of protein powder. Make sure to reduce the amount of almond flour by a scoop then.
- Nuts: Mix in some chopped nuts such as pecans or walnuts for some additional crunchiness.
- Sea Salt: Sprinkle with some sea salt to create some delicious sweet and salty flavours.
Storage & Freezing
Keep these peanut butter cookies in an airtight container at room temperature for up to 1 week. Can also be frozen in an airtight container or ziplock bag. Defrost on the counter the night before.
This depends on the recipe. The recipe below includes only 3 ingredients. It's egg-free and therefore cholesterol-free. It's also made without butter or dairy resulting in cookies that are very low in saturated fat. Peanut butter that consists of only peanuts (no vegetable oil or added sugar), are high in protein, Vitamin E, Vitamin B3 and copper.
Yes, if you have a peanut allergy you could use almond butter instead. Just as with the peanut butter, make sure to use almond butter than consists 100% of almonds such as this Homemade Almond Butter.
Absolutely! The recipe below doesn't contain any eggs, the maple syrup and almond flour create a sticky dough even without using eggs.
This recipes uses maple syrup instead of brown sugar, but some sort of sugar is needed for the cookies to actually be sweet and tasty.
The dough is pretty dense, flattening the cookies with a fork ensure a more even baking.
More Peanut Butter Recipes
Other Cookie Recipes To Try
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3 Ingredient Peanut Butter Cookies (no egg, vegan)
- ½ cup peanut butter *see notes
- ½ cup maple syrup
- ¾ cup + 2 tablespoon almond flour
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Add all of the ingredients to a large mixing bowl and stir well with a spoon or spatula until a thick batter is formed.
- Divide the cookie dough into 16 pieces (I like using a cookie scoop to ensure that the cookies are equal size).
- With slightly damp hands roll the cookie dough into balls and place them onto the baking tray.
- Use a fork to flatten the balls and make a criss-cross pattern. They should still be quick thick though.
- Bake for around 8- 10 minutes for ultra soft and chewy cookies or between 10-12 minutes for crispier cookies.
- Let cookies cool completely before serving. Sprinkle with sea salt (optional).
- Storage: Store cookies in an airtight container for up to 7 days at room temperature or up to 2 weeks in the fridge (they taste best on the day of baking though). To freeze, store cookies in a ziplock bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
- Peanut Butter: make sure to use peanut butter without any additives (no added sugar or oil). Could be replaced with almond butter.
- Optional Add-In Ideas: vanilla extract, cinnamon, cacao powder, protein powder, nuts, chocolate chips.