Wholefood Soulfood Kitchen

  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Sweets & Desserts

    3 Ingredient Peanut Butter Cookies (no egg/ vegan)

    Published: Dec 30, 2021 by Katie

    Jump to Recipe How-To-Photos Watch the 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 3-Ingredient Peanut Butter Blossoms, 2-Ingredient Peanut Butter Cookies, Healthier Peanut Butter Oatmeal Cookies or Low Calorie Chocolate Chip 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, that helps the dough stick together. Can NOT be replaced with other grain free flour types such as coconut flour, oat flour or rice flour because the amount needed will be much different. 
    • 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. Put the dough in the freezer for 15 minutes.

    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. Place them onto a cookie sheet lined with parchment paper. Use a (slightly damp) fork to press down the cookie balls, creating a cross shape. 

    Put in the oven to bake for 12 minutes. Take the tray out of the oven and leave the cookies on the hot tray for another 15 minutes (they will continue to bake). Then transfer to a cooling rack and let cool completely.

    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 12 minutes max. If you prefer crispier cookies, go for 13 minutes. 
    • Don't flatten too much: The cookies should be quite thick still after flattening them with a fork. 
    • More flavor: these vegan peanut butter cookies exist only of 3 ingredients. To achieve more flavors, add some additional ingredients (see section below for suggestions).

    Optional Add-Ins

    • Vanilla Extract: Add a teaspoon of vanilla extract for some subtle vanilla flavors.
    • Cinnamon: pairs very well with peanut butter and creates a slightly more festive flavor. 
    • Cacao: try adding a teaspoon of cacao powder for some additional flavor.
    • Chocolate Chips: for even more chocolatey flavors, 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

    • stack of 5 peanut butter cups on a marble plate, one hand lifting off the first cup.
      Homemade Peanut Butter Cups (without powdered sugar)
    • chocolate peanut butter protein shake without banana in a glass jar topped with crushed peanuts.
      No Banana Chocolate Peanut Butter Protein Shake
    • stack of3 peanut butter brownies topped with ice cream and caramel sauce.
      3 Ingredient Peanut Butter Brownies

    Other Cookie Recipes To Try

    • stack of 5 healthy chocolate cookies with a small paper sheet added between each cookie.
      Healthier Chocolate Cookies (no butter or eggs)
    • stack of 3 peanut butter cookies on a wire rack, next it more peanut butter cookies sprinkled with sea salt
      2 Ingredient Peanut Butter Cookies
    • healthy peanut butter oatmeal cookies on a cooling rack
      Healthier Peanut Butter Oatmeal Cookies
    • stack of 4 low-calorie chocolate chip cookies.
      Low Calorie Chocolate Chip Cookies (without butter or eggs)

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment or 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

    3 Ingredient Peanut Butter Cookies (no egg, vegan)

    Author: Katie
    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!
    If you love this recipe as much as we do, click on the 5-stars below!
    4.80 from 30 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 17 minutes minutes
    Course: Dessert
    Cuisine: American, gluten-free, vegan
    Servings: 16 cookies
    Prevent your screen from going dark

    Ingredients

    • ½ cup (120 g) peanut butter *see notes
    • ½ cup (155 g) maple syrup
    • 1¼ cup (145 g) almond flour (=blanched, finely ground almonds)
    You can find detailed step-by step-photos above the recipe card.

    Instructions

    • Preheat oven to 355°F (180°C) and line a baking tray with parchment paper.
    • In a large mixing bowl, stir together peanut butter and maple syrup with a spatula until well combined. Then add in almond flour and stir again until you end up with a soft, paste-like dough.
    • Transfer the cookie dough to the freezer for 15 minutes.
    • Scoop out 16 inividual dough balls (the dough will still be quite soft) using a small cookie scoop and place them onto the baking tray.
    • Use a slightly damp fork to flatten the balls and make a criss-cross pattern.
    • Bake for 12 minutes. Take the tray out of the oven and leave the cookies on the hot tray for another 15 minutes (they will continue to bake).
    • Then transfer the cookies to a cooling rack and let cool completely before serving. Sprinkle with sea salt (optional).

    Video

    Notes

    • Peanut Butter: make sure to use peanut butter without any additives (no added sugar or oil). Could be replaced with almond butter. 
    • Storage: Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week 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.
    • 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?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

    More Sweets & Desserts

    • Close up of a date ball where you can see the inside.
      Peanut Butter Date Balls
    • 2 chocolate veggie muffins stacked onto each other on a marble white plate. One bite bitten off the one on the top.
      Chocolate Veggie Muffins
    • A loaf of lemon olive oil cake topped with lemon wedges and pistachios on a plate. Behind some fresh lemons.
      Vegan Lemon Olive Oil Cake
    • 1 slice of carrot cake lying on a cooling rack.
      Carrot Date Cake

    Comments

      4.80 from 30 votes (28 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anonymous says

      May 11, 2025 at 12:36 am

      5 stars
      Turned out amazing. Added the cinnamon and vanilla extract.

      Reply
      • Katie Roux says

        May 12, 2025 at 7:25 am

        Glad to hear that! 🙂

        Reply
    2. Anonymous says

      September 02, 2024 at 4:50 am

      5 stars
      So good 😊 I like have a cookie with fruit

      Reply
    3. 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
    Katie Roux in front of a food stall.

    Hi, and welcome to WSK!

    If you're curious about what drives my love for all things food just hit the link below and let's get to know each other better!

    More about me →

    MUST-TRY

    • stack of waffles on plates topped with fresh fruits and maple syrup.
      Waffles without Milk
    • french toast topped with fresh berries and maple syrup.
      French Toast (Without Milk)
    • overheat view of large bowl of overnight oats without yogurt, topped with fresh kiwi pieces, pomegrante seeds, fresh raspberries, nuts and coconut flakes.
      Easy Overnight Oats Without Yogurt
    • big jar of muddled strawberries at the bottom, followed by overnight oats with water and fresh strawberries and blueberries and nuts on top.
      Overnight Oats With Water (No Milk)

    SPRING

    • bowl of cucumber pico de gallo with some nachos next to it.
      Cucumber Pico de Gallo
    • Falafel platter on a white marble background.
      Falafel Platter
    • cashew crunch salad on a plate, next to it some roasted cashews and a napkin.
      Cashew Crunch Salad
    • vegan walnut pesto in a jar, next to it a spoon full of pesto.
      Vegan Walnut Pesto (5 min)

    Footer

    ↑ back to top

    More

    • About
    • Contact
    • Portfolio

    Policies

    • Privacy policy
    • California Privacy Rights
    • Terms of Use
    • Accessibility policy

    Follow & Contact

    • Sign Up! for emails and updates
    • Instagram
    • Pinterest
    • Youtube

    @2025 - Wholefood Soulfood Kitchen. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.