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    Vegan Peanut Butter Cookies

    Jump to Recipe·Print Recipe

    These Vegan Peanut Butter Cookies are so easy to make with just 1 bowl and 3 ingredients. They’re soft, crumbly, and melt in your mouth delicious. Ready in less than 15 minutes and sure to be a family favorite.

    vegan peanut butter cookies on a scale.

    Do you love cookies? Do you love peanut butter? Then, this post was created just for you. This recipe for vegan peanut butter cookies is amazing! These cookies are crumbly, soft, perfectly sweetened, and will melt in your mouth. And, no one will ever believe they’re healthy and vegan.

    All you need is 1 bowl, 3 ingredients, and less than 15 minutes to make the best vegan peanut butter cookies ever. They’re also naturally gluten-free. Yay! You might as well put this recipe on “repeat” because one batch isn’t going to be enough.

    If you don’t feel like heating up the oven just make these Vegan No Bake Cookies and call it day. I feel you.

    peanut butter cookies and a glass of milk.

    Ingredients You’ll Need

    These recipe is so simple and requires only 3 whole and natural ingredients.

    • Chunky or Creamy Natural Peanut Butter: I prefer chunky but either will work. And, be sure and read the label. The only ingredients should be peanuts and maybe a little salt.
    • Almond Flour: Do no use regular flour in this recipe because the cookies won’t hold together.
    • Maple Syrup: Perfectly sweetened.
    cookie dough balls on baking sheet with parchment paper.

    Table of Contents

    • How To Make Vegan Peanut Butter Cookies
    • How To Store Vegan Peanut Butter Cookies
    • FAQ & Helpful Tips
    • More Vegan Dessert Recipes
    • Vegan Peanut Butter Cookies

    How To Make Vegan Peanut Butter Cookies

    1. Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.
    2. Then, scoop out 1 to 1 ½ Tbsp. of dough, roll into balls, and place on a baking sheet lined with parchment paper. Use a fork and gently flatten the cookies to make those cool little crisscross patterns. 
    3. Bake for 12 minutes at 375˚F or until they just start to look slightly golden.
    Peanut butter cookie dough with crisscross patterns.

    Once the cookies are finished baking let them on the baking sheet for a few minutes. Then, you can move them to a wire rack to cool completely. The cookies will look a little undercooked and soft but will firm up as they cool. I promise.

    If you want more crunchy crispy cookies simply let them bake for a few more minutes. But, be sure to keep an eye on them because they will burn. And, that would be extremely uncool. Right?

    Vegan peanut butter cookies on white cloth.

    How To Store Vegan Peanut Butter Cookies

    Vegan peanut butter cookies can be kept in an airtight container at room temperature for about 5 days. If you wish to keep them longer, you can store them in the refrigerator for 10-12 days.

    These cookies freeze very well. Once they have completely cooled, place a piece of wax paper or parchment paper between each cookie, and put them in a freezer bag or freezer-safe container. The cookies will keep for 2 months. When you’re ready to enjoy simply let them thaw in the fridge or on the counter.

    Vegan peanut butter cookies on table with glass of milk.

    FAQ & Helpful Tips

    • Feel free to prep the dough ahead of time and freeze until you’re ready to bake. Simple roll the doll into balls, place on a baking sheet lined with parchment paper, and freeze. All you have to do is place them in the oven when you’re ready for cookies.
    • Only use almond flour for this recipe. Because there are 3 ingredients, regular flour will not hold together very well.
    • Use natural peanut butter. The added oils and sugar in most brands can have a negative effect on the outcome of this recipe.
    • You can very easily double this recipe if you wish.

    This vegan peanut butter cookies recipe is easy, gluten-free, vegetarian, fast, healthy, and uses simple pantry staple ingredients. Enjoy!

    Peanut butter cookie with a bite on top of glass of milk.

    More Vegan Dessert Recipes

    • Vegan Pumpkin Pie
    • Chocolate Peanut Butter Dessert Hummus
    • No-Bake Chocolate Peanut Butter Pie
    • Gluten-Free Vegan Breakfast Cookies
    Print
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    Vegan Peanut Butter Cookies

    ★★★★★ 5 from 30 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 12 mins.
    • Total Time: 22 minutes
    • Yield: 12 cookies 1x
    • Category: Sweets
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    These 3 Ingredient Vegan Peanut Butter Cookies are soft, crumbly, chewy, and so easy to make! Made in 1 bowl and with only 3 ingredients, this recipe is sure to be a family favorite.


    Ingredients

    Scale
    • 1 cup almond flour
    • ½ cup natural peanut butter (crunchy or smooth)
    • ¼ cup  maple syrup
    • Salt to taste (optional)

    Instructions

    1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
    2. Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.
    3. Scoop out 1 to 1 ½ Tbsp. of dough and roll into balls. And, place each ball about 2 ½ inches apart. Use a fork and gently flatten the cookies in a crisscross pattern. 
    4. Bake on the center rack for 12 minutes. Remove from the oven and let the cookies cool for a few minutes. Then, move the cookies to a wire rack and allow them to cool completely. The cookies will firm up as they cool. 

    Equipment

    Peanut Butter

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    Almond Flour

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    Parchment Paper

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    Spatulas

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    Mixing Bowls

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    Maple Syrup

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    Baking Sheet

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    Notes

    Dip the fork in water to prevent it from sticking to the cookie dough when pressing down.

    Sub sunflower seed butter if you have a nut allergy.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 138
    • Sugar: 4.7 g
    • Sodium: 47.5 mg
    • Fat: 7.3 g
    • Carbohydrates: 8.4 g
    • Fiber: 1.3 g
    • Protein: 3.7 g
    • Cholesterol: 0 mg

    Keywords: 3 ingredient vegan peanut butter cookies, classic vegan peanut butter cookies, peanut butter vegan cookies, vegan peanut butter cookie recipe

    THANKS SO MUCH FOR YOUR SUPPORT!

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    Reader Interactions

    Comments

    1. Kate

      December 19, 2022 at 7:11 am

      Ii made 3 batches of these yummy cookies could I do the exact same recipe but with almond butter?

      Reply
      • Shane Martin

        December 20, 2022 at 11:31 am

        Absolutely!

        Reply
    2. Kate

      December 18, 2022 at 1:28 pm

      I made these cookies this morning for my Xmas cookie boxes. Soooo delicious and very easy and fast. I made one batch to test them out. Plan on making several more. Thank you for your simple yet delicious recipes.

      Reply
    3. Carolyn

      December 09, 2022 at 12:13 am

      These were delicious! It was all I could do to not eat the batter before baking. Since U.S. measurements can be confusing, I just want to verify that I should measure the almond flour and peanut butter in dry cups (metal cups with handles) and the maple syrup in a glass measuring cup. Thanks.

      Reply
      • Shane Martin

        December 09, 2022 at 10:46 am

        Hi, Carolyn! I’m so glad you enjoyed the cookies and yes to the measurements:)

        Reply
    4. Vickie

      September 07, 2022 at 2:27 pm

      Easy, quick, delicious! Thank you for such great recipes!

      ★★★★★

      Reply
      • Shane Martin

        September 07, 2022 at 4:36 pm

        Thank you!

        Reply
    5. Anne Lussier

      September 04, 2022 at 3:46 pm

      My new favorite cookie!!!! I have made them twice and they are delicious! I do leave them in slightly longer because I like them crunchy!
      Thank you so much!!!🧡

      ★★★★★

      Reply
    6. Mechelle

      July 25, 2022 at 12:36 am

      I am not really a sweet eater but my family is. I wanted to make them something that was plant based and delicious. This was the bomb. They are so easy to make and they have a pure wonderful peanut butter taste. My family was impressed. They did not last long. Had to make another batch the next day. Love your recipes. You are my go to whenever I need something yummy.

      ★★★★★

      Reply
    7. Jenny

      June 10, 2022 at 11:34 am

      Sooooo goood! I dabbed jam on top to make peanut butter and jelly cookies

      ★★★★★

      Reply
      • Shane Martin

        June 10, 2022 at 2:48 pm

        Awesome!

        Reply
    8. Claire Gardiner

      January 26, 2022 at 5:52 pm

      Have made these multiple times! I need to double the recipe…there are never enough!!! YUM!!!!

      ★★★★★

      Reply
    9. Lena

      August 09, 2021 at 1:21 pm

      I had made this along time ago and lost the recipe I really like them. Now I’ve read everybody’s comments and I am a big fan of cardamom somebody had put that in there I know I would love that. Also don’t have almond flour but I have almonds and I use that the last time it worked fine.
      This time I’m going to make a double batch half like above and half I’m going to experiment with using dates or maybe make a date paste. I know it won’t be as yummy but I’m wondering if they will be good enough to call yummy!

      Reply
    10. brenda

      February 25, 2021 at 6:46 am

      it is really shocking how authentic these taste. I taste sugar and butter and flour … and none of those things are in them. you are quite the magician, Shane.

      ★★★★★

      Reply
      • Shane Martin

        February 25, 2021 at 10:16 am

        Simple ingredients are the best:) So glad you enjoyed them.

        Reply
      • Linda Hammill

        December 07, 2021 at 8:09 pm

        cant wait to try theses after reading how good they taste without the nasties in them

        Reply
    11. Barb

      February 19, 2021 at 9:18 pm

      I am working up to starting the whole food plant based thing.

      I see that many recipes use maple syrup as the sweetener.

      My question is, does the taste come through? I absolutely DETEST maple syrup …

      Is there any other sweetener I can use?

      Thanks ever so much!

      Reply
      • Shane Martin

        February 19, 2021 at 10:44 pm

        Hi, Barb! I don’t think it tastes like maple syrup but I have been doing this for 8 years. You could use agave, date sugar, agave, or honey if you’re not vegan.

        Reply
    12. Barb Pierce

      February 05, 2021 at 4:09 pm

      Wow! These cookies hit the spot. So simple and the perfect crunch. Mom husband told me “Keep making those!” The wet fork trick worked really well.

      ★★★★★

      Reply
      • Shane Martin

        February 07, 2021 at 11:36 am

        That’s great, Barb!!! Thanks so much.

        Reply
    13. Claudia

      January 25, 2021 at 11:04 pm

      Wow they were so easy to make and are super tasty. I added half a teaspoon of cinnamon (cause I add cinnamon to everything). I might try a turmeric / cinnamon combo next time.

      ★★★★★

      Reply
      • Shane Martin

        January 27, 2021 at 10:49 am

        Go for it:) thank you, Claudia!

        Reply
      • Linda Hammill

        December 07, 2021 at 8:10 pm

        oh yes, cinnamon, sounds like a good addition!

        Reply
    14. Renee

      December 07, 2020 at 9:53 am

      My hubby had a taste for some peanut butter cookies. I knew you had a recipe but he had found another one and made those. They came out ok but we both agreed that the taste we were expecting just wasn’t there. The next day I was meal prepping and actually making your PB bites recipes. 🙂 Since I already had 2 of the 3 ingredients out, I decided to make your peanut butter cookie recipe. I loved how quick and easy it was to make these cookies! I had them in and out of the oven in no time. I gave my husband one of my cookies and he took one bite and said “You just had to show me up!” LOL! So thanks for helping me win our spontaneous pb cookie bakeoff! This will definitely be our go to recipe from now on!

      ★★★★★

      Reply
      • Shane Martin

        December 07, 2020 at 10:48 am

        Renee, thanks so much. (I’m glad you won. Shhhh….)

        Reply
    15. Pam

      October 15, 2020 at 3:42 pm

      These are easy and very good. I added 1/2 teaspoon of vanilla essence to the 1X recipe–made 12 cookies. I will make these again!

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2020 at 2:03 pm

        Excellent!

        Reply
    16. Wendy Gantos

      October 04, 2020 at 7:11 am

      I added too much peanut butter and had to add in 1/8 c chickpea flour to make it firmer. I also added a topping of sesame and hemp seeds. One of my fav recipes!

      ★★★★★

      Reply
    17. Lindsay

      September 22, 2020 at 7:10 pm

      Oh my goodness,… how can these be so good with so few ingredients??!! Honestly- you knocked it out of the park Shane! I can finally have peanut butter cookies that taste like my favorite childhood ones! Excuse me while I shed a few happy tears and eat a whole tray…

      ★★★★★

      Reply
    18. Liz Townsend

      September 21, 2020 at 6:39 pm

      YUMMMM

      ★★★★★

      Reply
    19. Liz Townsend

      September 21, 2020 at 6:38 pm

      Ohhhh yah! Sooo good & easy!

      Reply
    20. 1/2 sugar free maple syrup and 1/2 regular maple syrup and double the recipe because 12 cookies is just not enough!

      August 11, 2020 at 7:05 pm

      These cookies turned out very well. Taste is very good. 1/2 sugar free maple syrup and 1/2 regular maple syrup and double the recipe because 12 cookies is just not enough!

      ★★★★★

      Reply
    21. Jamie

      August 04, 2020 at 2:41 am

      As per usual, this is a fantastic recipe! Great texture, great flavor, and just the right amount of sweetness. Super valuable treat to have in one’s plant based tool belt. Thank you, Shane!

      ★★★★★

      Reply
    22. Abby S

      July 31, 2020 at 5:30 pm

      So good!! I’ve made these a few times now and I just can’t get enough! I’ve used peanut butter and almond butter and they are both delicious. Super easy and I love that there’s only 3 ingredients. Thank you for your simple, yet wonderful recipes!

      ★★★★★

      Reply
    23. TAMMY

      July 06, 2020 at 6:24 pm

      This is my favorite WFPB cookie. My family loves them and they don’t even eat WFPB diet. Your cornbread is so good. Those are my go to when I need something sweet or cornbread with all my veggies.

      ★★★★★

      Reply
    24. Shari

      June 24, 2020 at 7:17 pm

      These cookies are delicious! So quick and easy to make. The only problem I see with them is that I can’t stop eating them. Yum! Thank you for the recipe!!!😋

      ★★★★★

      Reply
    25. Shivani

      June 10, 2020 at 12:00 am

      Hi! Live the simplicity of the recipe! Just a quick question, can I substitute almond flour with coconut flour?

      Reply
    26. Judy

      June 01, 2020 at 9:55 pm

      The serving size should say two days! These cookies deserve a standing ovation.

      Reply
    27. Julie

      May 21, 2020 at 6:12 pm

      Not only were the cookies super yummy, but the simplicity of the recipe allowed for the kids to be the bakers. A win-win!

      ★★★★★

      Reply
      • Shane Martin

        May 21, 2020 at 6:36 pm

        That’s awesome! I love it when kids cook. Thanks for sharing.

        Reply
    28. Maria Wahl

      May 10, 2020 at 11:12 pm

      Oops! Reese Cup (sp error) 🙁

      ★★★★★

      Reply
    29. Maria Wahl

      May 10, 2020 at 11:10 pm

      Simply delicious! Thank you so much for sharing! (Takes care of my Resee Cup craving) 😉

      ★★★★★

      Reply
    30. Jenny Q

      May 09, 2020 at 4:49 pm

      I don’t know how you do it. I admit, I held off trying these because I’ve made others that just weren’t good and had way more ingredients. I just made these and they are perfect! How is that possible with just these 3 ingredients?!? They taste exactly like I remember, minus the white sugar on top after they come out of the oven. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        May 09, 2020 at 10:34 pm

        Jenny, that is awesome. I’m so glad you enjoyed the. All I can say is, “the simple, the better:)”

        Reply
    31. Kalyani Ramajayam

      May 07, 2020 at 6:15 pm

      I’m about to try this, but being on a low carb diet I plan to do almond flour + almond butter + monkfruit sweetener- will that work? What liquid should I add, since monkfruit is crystalline just like regular sugar.

      ★★★★★

      Reply
    32. Reba

      May 04, 2020 at 11:18 am

      Great for kids to make. May need a little help with the fork to flatten the cookie. Easy, easy easy. Less than 30 minutes start to finish.

      ★★★★★

      Reply
    33. Dan

      May 02, 2020 at 3:40 pm

      Brilliant Recipe! First, Huge Fan, Love your Recipes! Thank you for the work you do and thank you for the Jump to Recipe, Very useful when you make the recipe more than once! So, I didn’t have almond flour and I used Oat Flour as you already stated you need all the fat that is in almond flour to help with binding. So I added tahini and they came out delicious. I also do the same when I use whole wheat pastry flour. I just need to use what I have on hand at the moment, trying to save my money for my work furloughs! Anyway, I can’t wait to make them from actual almond flour in the future. Anyway, I just wanted to thank you for this amazing recipe and all your recipes! You make being a No Oil WFPB Vegan a Breeze! Thank you and Take Good Care! Dan

      ★★★★★

      Reply
      • Shane Martin

        May 02, 2020 at 6:36 pm

        Dan, thank you so much, brother! I love hearing stories like this and using what you have. That gets me pumped! And, thank you for all the kind words. Blessings on you!!!

        Reply
    34. Janne Swearengen

      April 27, 2020 at 7:38 am

      I have a friend who is not plant-based but wants to try this recipe using honey. Would that work?

      Reply
      • Shane Martin

        April 27, 2020 at 9:43 pm

        Yes. It would work as well.

        Reply
    35. Linda

      April 24, 2020 at 4:11 pm

      WOW! We love these cookies!! Such an easy, but excellent tasting peanut butter cookie! Thank you, Shane!

      ★★★★★

      Reply
    36. Patty

      April 24, 2020 at 1:10 pm

      1. Quick & Easy to make!
      2. Taste just like traditional peanut butter cookies!!
      3. Our eyes rolled back into our head at first bite!!!

      ★★★★★

      Reply
      • Shane Martin

        April 24, 2020 at 1:44 pm

        LOL! Patty, that is awesome. Thanks so much for sharing. Blessings.

        Reply
        • Jamie

          March 19, 2023 at 1:45 pm

          Do you think I could add a few vegan chocolate chips?

          Reply
          • Shane Martin

            March 19, 2023 at 7:00 pm

            OH…YES!

            Reply
    37. Janne Swearengen

      April 23, 2020 at 8:13 am

      Shane, can you substitute Peanut Butter made from the Peanut Butter powder? I may also add some chocolate or caramel chips (vegan).

      Reply
      • Shane Martin

        April 23, 2020 at 11:29 am

        Yes, Janne! You should be able to swap. But, I would premix the peanut butter powder first and then add it. Make sense? Good luck!

        Reply
        • Janne Swearengen

          April 24, 2020 at 3:00 pm

          Absolutely premix. Will let you know.

          ★★★★★

          Reply
    38. Mary

      April 22, 2020 at 5:07 pm

      Delicious! Ran into a few hurdles but they came our great. Didn’t have almond flour, so I ground my dry roasted salt-free almonds into flour. It’s a bit tricky to pulse just right so they don’t turn into almond butter. Because the mixture was a bit sticky i refrigerated the dough for about 20 minutes. I also added a 1/4 tsp cardamon and 1/4 tsp nutmeg. I used my toaster oven, it’s not very exact on baking temp so i baked mine for about 18 minutes. Totally fantastic, will definately make again. I look forward to your recipes. Thank you so much.

      Reply
      • Shane Martin

        April 22, 2020 at 8:35 pm

        Mary, that’s so great! I always love hearing stories about how people make things work. It’s so encouraging! Blessings.

        Reply
    39. Jessica

      April 22, 2020 at 10:45 am

      I made these last night and they are perfect! I dipped some in coffee this morning and that was a delicious addition to my breakfast, but a cookie on its own is great, too. Superb peanut butter taste, just the right amount of sweetness. Also, easy to make, rolled neatly into balls, and I did not have any trouble with the fork sticking even though it was generally a moist dough and it seemed like it would stick. Two thumbs up from my husband, who generally prefers traditional cookies over simple whole food ones. We preferred chunky peanut butter (Crazy Richard’s) for this one – the chunks added a nice texture.

      This is by far the easiest and yummiest cookie I’ve made in a long time.

      ★★★★★

      Reply
      • Shane Martin

        April 22, 2020 at 11:32 am

        Jessica, that is awesome! Thank you so much.

        Reply
    40. Veronica

      April 22, 2020 at 12:40 am

      Delicious, made this today, but since my kid is allergic to tree nuts I substituted the almond flour with half coconut flour and half tapioca flour and added about half a cup of coconut milk since my dough wasn’t holding. They turned out delicious. Thank you!

      Reply
      • Shane Martin

        April 22, 2020 at 10:35 am

        Veronica, that is awesome! This is why I say food, first and foremost, is made with love. The adaptions and additions are awesome. I think you should put that out as your recipe:) Would you mind if I shared this? I think it would be of great benefit to a lot of people. Blessings.

        Reply
        • Veronica

          April 24, 2020 at 7:47 pm

          Of course you can share my modifications, I’ll be honored. Thanks!

          Reply
    41. Lisa

      April 21, 2020 at 6:14 pm

      I have lots of almond butter but no peanut butter. Do you think I could make them with almond butter?

      Reply
      • Shane Martin

        April 21, 2020 at 7:07 pm

        Yes, absolutely! Almond butter is a great substitute.

        Reply
    42. Carla Flaim

      April 21, 2020 at 4:22 pm

      Have you tried it with whole wheat or oat flour? I don’t have any almond flour at the moment. thanks

      Reply
      • Shane Martin

        April 21, 2020 at 10:16 pm

        This version will not work with regular flour. The fat from the almond flour acts as a binder.

        Reply
    43. Shane Martin

      April 21, 2020 at 2:51 pm

      Easy, delicious, and healthy.

      ★★★★★

      Reply
      • Angela Blakemore

        April 21, 2020 at 5:39 pm

        Hi, I Just bought gluten free organic flour. Could that be used? Thanks for your recipes!

        Reply
        • Shane Martin

          April 21, 2020 at 10:16 pm

          It won’t hold together like the almond flour. The fat in the almond flour acts as a binder. Sorry:)

          Reply
      • Sherry Shrallow

        March 27, 2023 at 6:36 pm

        Oh my goodness! These are del!!

        Reply

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