These Vegan Peanut Butter Cookies are so easy to make with just 1 bowl 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.
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.
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.
How To Make Vegan Peanut Butter Cookies
- Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.
- Then, scoop out 1 to 1 1/2 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.
- Bake for 12 minutes at 375˚F or until they just start to look slightly golden.
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?
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.
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!
More Vegan Dessert Recipes
- Vegan Pumpkin Pie
- Chocolate Peanut Butter Dessert Hummus
- No-Bake Chocolate Peanut Butter Pie
- Gluten-Free Vegan Breakfast Cookies
Vegan Peanut Butter Cookies
- Prep Time: 10 mins.
- Cook Time: 12 mins.
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
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
- 1 cup almond flour
- 1/2 cup natural peanut butter (crunchy or smooth)
- 1/4 cup maple syrup
- Salt to taste (optional)
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.
- Scoop out 1 to 1 1/2 Tbsp. of dough and roll into balls. And, place each ball about 2 1/2 inches apart. Use a fork and gently flatten the cookies in a crisscross pattern.
- 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.
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.
- Category: Sweets
- Method: Baking
- Cuisine: Vegan
Keywords: 3 ingredient vegan peanut butter cookies, classic vegan peanut butter cookies, peanut butter vegan cookies, vegan peanut butter cookie recipe
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Easy, delicious, and healthy.
★★★★★
Hi, I Just bought gluten free organic flour. Could that be used? Thanks for your recipes!
It won’t hold together like the almond flour. The fat in the almond flour acts as a binder. Sorry:)
Have you tried it with whole wheat or oat flour? I don’t have any almond flour at the moment. thanks
This version will not work with regular flour. The fat from the almond flour acts as a binder.
I have lots of almond butter but no peanut butter. Do you think I could make them with almond butter?
Yes, absolutely! Almond butter is a great substitute.
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!
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.
Of course you can share my modifications, I’ll be honored. Thanks!
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.
★★★★★
Jessica, that is awesome! Thank you so much.
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.
Mary, that’s so great! I always love hearing stories about how people make things work. It’s so encouraging! Blessings.
Shane, can you substitute Peanut Butter made from the Peanut Butter powder? I may also add some chocolate or caramel chips (vegan).
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!
Absolutely premix. Will let you know.
★★★★★
1. Quick & Easy to make!
2. Taste just like traditional peanut butter cookies!!
3. Our eyes rolled back into our head at first bite!!!
★★★★★
LOL! Patty, that is awesome. Thanks so much for sharing. Blessings.
WOW! We love these cookies!! Such an easy, but excellent tasting peanut butter cookie! Thank you, Shane!
★★★★★
I have a friend who is not plant-based but wants to try this recipe using honey. Would that work?
Yes. It would work as well.
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
★★★★★
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!!!
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.
★★★★★
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.
★★★★★
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!
★★★★★
Jenny, that is awesome. I’m so glad you enjoyed the. All I can say is, “the simple, the better:)”
Simply delicious! Thank you so much for sharing! (Takes care of my Resee Cup craving) 😉
★★★★★
Oops! Reese Cup (sp error) 🙁
★★★★★
Not only were the cookies super yummy, but the simplicity of the recipe allowed for the kids to be the bakers. A win-win!
★★★★★
That’s awesome! I love it when kids cook. Thanks for sharing.
The serving size should say two days! These cookies deserve a standing ovation.
Hi! Live the simplicity of the recipe! Just a quick question, can I substitute almond flour with coconut flour?
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!!!😋
★★★★★
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.
★★★★★
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!
★★★★★
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!
★★★★★
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!
★★★★★
Ohhhh yah! Sooo good & easy!
YUMMMM
★★★★★
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…
★★★★★
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!
★★★★★
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!
★★★★★
Excellent!