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Lots of 3 ingredient peanut butter cookies on a decorative plate.
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4.70 from 10 votes

3-ingredient Peanut Butter Cookies (no egg + vegan)

Vegan 3-ingredient peanut butter cookies that are incredibly easy to make and use common pantry staples. They have no egg, no refined sugar, no dairy, are gluten-free and keto-friendly.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Cuisine: American, Vegan
Servings: 20 small cookies
Author: Anthea



  • 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 two baking sheet with parchment paper.

Preparing the cookies:

  • Add all the ingredients to a bowl and mix until combined. Allow the mixture to sit for around 2 minutes to thicken up. The final cookie dough should have the consistency of a soft and slightly tacky paste that is thick enough to roll into balls. (note 2)
  • Using clean and damp hands or a small cookie scoop, divide the cookie dough into around 20 balls (~24g 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. You can make them as thin/thick as you like! Alternatively, you can just flatten each ball with the palm of your hand.

Baking and storing the cookies:

  • Bake the cookies for 10-15 minutes or until the edges are very slightly golden brown. Cookies baked for 10 minutes will be soft and chewy whereas cookies baked for 15 minutes will be crisp throughout.
  • 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.


  1. Alternatively, you can use 100g oat flour or 50g 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.
  2. The softer your cookie dough, the richer and more 'buttery' your final cookies will be. If you'd like softer cookies, feel free to add 1-2 tablespoons of peanut butter or maple syrup. If you'd like drier cookies, add 1-2 tablespoons of almond flour. 


Serving: 1 cookie | Calories: 125kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Sodium: 54mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Calcium: 26mg | Iron: 0.5mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!