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.
Servings: 20 small cookies
Ingredients
- 1 cup (250g) smooth natural peanut butter
- 1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled (note 1)
- ⅓ cup (115g) maple syrup
Instructions
- Preheat the oven to 180°C (350°F) and line two baking sheets 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 trays.
- 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 less time will be soft and chewy whereas cookies baked for longer will be crisp throughout.
- Allow the cookies to completely cool on the baking tray. Initially, the cookies will be very soft but will firm up a lot as 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.
Notes
- For the best results, I recommend using the grams measurements. Alternatively, use the spoon and level method to measure the flour where you fluff up the flour in the container, use a spoon to add it to a measuring cup and level it off with a knife. Using a measuring cup to scoop the flour out of the container will pack it in the measuring cup and make the cookies crumblier.
Instead of using almond flour, I've had success with using 100g oat flour OR 50g fine white rice flour. After you mix your cookie dough, let it sit for a few minutes as it will thicken up. I prefer the cookies with almond flour as they're less dry and crumbly. I haven't tested this recipe with any other flour. - 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.
Nutrition
Serving: 1 cookie | Calories: 125kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Sodium: 54mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Calcium: 26mg | Iron: 0.5mg
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