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    Home » Recipes » Sweets & Desserts

    Dec 30, 2021 · Modified: Dec 30, 2021 by Katie

    3 Ingredient Peanut Butter Cookies (no egg/ vegan)

    Jump to Recipe Jump to Video

    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.

    3 ingredient peanubutter cookies shot from above, spread out on a baking sheet, sprinkled with sea salt.

    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.

    For more easy cookie recipes try 2-Ingredient Peanut Butter Cookies, Healthier Peanut Butter Oatmeal Cookies or 1-Bowl Chocolate Hazelnut Cookies.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitution Notes
    • How to Make These Peanut Butter Cookies
    • Expert Tips
    • Optional Add-Ins
    • Storage & Freezing
    • FAQs
    • More Peanut Butter Recipes
    • Other Cookie Recipes To Try
    • Recipe

    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

    ingredients needed for making peanubutter cookies (maple syrup, peanutbutter, almond flour).
    • 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.
    peanutbutter cookies on a parchment paper.

    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. 

    • all ingredients for 3 ingredient peanutbutter cookies added to a big bowl
    • all ingredients for 3 ingredient peanutbutter cookies mixed together in a big bowl

    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.

    • little balls of peanubutter cookie dough on a baking tray
    • peanubutter cookies on a baking tray lined with parchment paper ready to be baked

    Expert Tips

    • 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).

    Optional Add-Ins

    • 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. 

    stack of 4 peanubutter cookies.

    FAQs

    Are peanut butter cookies healthy?

    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.

    Can I replace peanut butter with something else?

    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.

    Can peanut butter cookies be made without eggs?

    Absolutely! The recipe below doesn't contain any eggs, the maple syrup and almond flour create a sticky dough even without using eggs.

    Can they be made without brown sugar?

    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.

    Why do you flatten peanut butter cookies with a fork?

    The dough is pretty dense, flattening the cookies with a fork ensure a more even baking.

    What goes well with peanut butter cookies?

    Try Oat Milk Hot Chocolate, Pumpkin Spice Latte or our Almond Milk Eggnog.

    More Peanut Butter Recipes

    • 4-Ingredient Chocolate Peanutbutter Cups
    • No Banana Chocolate Peanut Butter Protein Shake

    Other Cookie Recipes To Try

    • 1-Bowl Vegan Dark Chocolate Hazelnut Cookies
    • 2 Ingredient Peanut Butter Cookies
    • Healthy Peanut Butter Oatmeal Cookies (no eggs, no butter)

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    Recipe

    3 ingredient peanubutter cookies shot from above, spread out on a baking sheet, sprinkled with sea salt
    Print Pin
    5 from 5 votes

    3 Ingredient Peanut Butter Cookies (no egg, vegan)

    These vegan peanut butter cookies are made with no eggs, no butter and no regular flour. They are gluten-free and ready in less than 15 minutes!
    Course Dessert
    Cuisine American, gluten-free, vegan
    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes
    Servings 16 cookies
    Author Katie

    Ingredients 
     

    • ½ cup peanut butter *see notes
    • ½ cup maple syrup
    • ¾ cup + 2 tablespoon almond flour
    Prevent your screen from going dark

    Instructions

    • 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).

    Video

    Notes

    • 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.

    Nutrition

    Serving: 1 cookie | Calories: 104kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Calcium: 25mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations! Or leave a rating and comment telling us how you liked it!
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    Reader Interactions

    Comments

    1. Lynn says

      February 24, 2022 at 2:14 am

      Can I use all purpose flour instead of the others you gave

      Reply
      • Katie says

        February 24, 2022 at 7:53 pm

        I imagine it could work but the texture will probably vary slightly. However, I've never tested this recipe with all-purpose flour.

        Reply

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