These vegan peanut butter cookies have only 3 ingredients and are incredibly easy to make! They are gluten-free, keto, have no egg, no refined sugar and use only common pantry ingredients.
What to expect from these cookies
These 3 ingredient peanut butter cookies are crispy on the outside and soft in the middle. If you bake them for a little longer, they are crispy throughout!
They are packed with peanut butter, but don't taste like you're just eating small circles of ground peanuts.
Many 3 ingredient peanut butter cookies are dry and crumbly, usually due to too much flour. However, these cookies use almond flour and have a better ratio of ingredients so you'll get cookies that are rich and 'buttery' and crispy rather than dry. These cookies are sturdy but slightly more delicate than your typical chocolate chip cookie.
3 ingredients you'll need
Smooth natural peanut butter which has no additives and is made of only roasted peanuts and salt. I used a very runny store-bought peanut butter!
Almond flour for structure and moisture. Other flours such as oat flour and fine white rice flour will also work. However, I prefer the cookies with almond flour as they are more 'buttery' and less dry and crumbly.
Maple syrup as our sweetener and an essential binder! I do not recommend substituting maple syrup with brown sugar or white sugar as they won't help the ingredients stick together.
Normally eggs are used in 3 ingredient peanut butter cookies. However, with the addition of a binding ingredient (maple syrup) and structure (almond flour), no eggs are needed!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make these peanut butter cookies
It's honestly really easy to make these cookies! Simply add all the ingredients to a bowl and mix until combined. You can use a spatula or electric mixer!
The cookie dough will initially have the consistency of a very thick paste but will quickly thicken up to have a soft cookie dough texture. The more moist your cookie dough, the less crumbly and dry your final cookies will be!
Using clean hands (or a small ice cream scoop), roll the soft cookie dough into balls. The cookie dough may look too soft to handle, but it's actually fine! If you didn't eat any of the raw cookie dough straight from the bowl (no judgment), each ball should weigh 22g.
Place the cookie dough balls on a lined baking tray then gently flatten them with a fork. The dough may stick very slightly to the fork, but with a bit of patience (and just gravity), it's easy to press down the cookies!
The cookies don't spread much so you don't need to worry about spacing them far apart.
Baking the 3 ingredient peanut butter cookies
For cookies with crisp edges and a soft chewy center, I'd recommend baking them for 10-12 minutes. For cookies that are crisp throughout, I'd recommend baking them for around 15 minutes.
The vegan peanut butter cookies are ready when they start to change in color. They will be very soft when you take them out of the oven. However, they will continue baking whilst on the baking tray and will firm up a lot!
When the cookies have fully cooled down, they will become crispy and soft cookies! You won't be able to stop at just one cookie!
This recipe is super versatile and you can also add:
- vegan chocolate chips
- vanilla extract
Or you can dip the cookies in chocolate, like my 3 ingredient almond flour shortbread!
I haven't tested this recipe with other types of nut butter but I think it will work. Let me know if you give it a go!
Other easy vegan cookie recipes
3 Ingredient Vegan Peanut Butter Cookies
- Note: Like all my recipes, this recipe has been tested using grams so I'd recommend weighing your ingredients for accuracy!
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Add all the ingredients to a bowl and mix until combined. The cookie dough should have the consistency of a very thick paste which can still be rolled into balls.
- Using clean and damp hands, divide the cookie dough into 12 balls (around 22g each). Place the balls on the lined baking tray.
- Use a fork to flatten each ball and mark each cookie with a criss-cross pattern. Alternatively, you can just flatten each ball with your hand.
- Bake the cookies for 10-15 minutes or until the edges are very slightly golden brown (note 2). Allow the cookies to completely cool on the baking tray. They will initially be very soft but will firm up a lot when they cool!
- For the best texture, enjoy the cookies on the day of baking either warm or at room temperature. Alternatively, store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.
- Alternatively, you can use 60g (⅔ cup) oat flour or 30g (3 tbsp) fine white rice flour to get a similar cookie dough consistency as the almond flour version. If you use these other flours, mix your cookie dough and let it sit for a few minutes to thicken up. I personally prefer the cookies with almond flour as they're less dry and crumbly. I haven't tested this recipe with any other type of flour.
- Cookies baked for 10-12 minutes will have crispy edges and a soft centre whereas cookies baked for 15 minutes will be more crispy throughout. However, all ovens run differently so I'd recommend keeping an eye on your cookies.
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