These Vegan 3-Ingredient Peanut Butter Cookies have no egg, no dairy, and are gluten-free! They are Crunchy vegan cookies to snack on and ready in 20 minutes.
I love vegan peanut butter cookies like my No-Bake Peanut Butter Cookies or my Peanut Butter Oatmeal Cookies, and now these easy peanut butter cookies with only 3 ingredients!
What Are 3-Ingredient Peanut Butter Cookies?
3-Ingredient Peanut Butter Cookies are super-simple cookies made with only 3 ingredients and no eggs, no dairy.
They are a simpler, quicker version of my classic vegan peanut butter cookies.
They are, as a result, vegan-friendly they have a lovely peanut butter taste.
Why You’ll Love These No Egg Cookies
These cookies are my go-to vegan snack. Here’s why:
- Gluten-Free
- No Eggs
- No Dairy
- Only 3 Ingredients
- Ready In Just 20 Minutes
- Perfect Peanut Butter Taste
- Rich And Crumbly Texture
Ingredients and Substitutions
In fact, all you need to make them is the following:
- Salted Peanut Butter – You can also use unsalted peanut butter, but I love the touch of salt in this recipe. Make sure you use fresh natural peanut butter with no added oil and no added sugar for best results.
- Homemade Oat flour – I use gluten-free certified rolled oat that I pulse into flour in my blender. The recipe works really well with spelt flour, all-purpose flour, or gluten-free flour.
- Maple Syrup – Other healthy refined sugar-free sweetener options are coconut nectar, apple syrup, brown rice syrup, or agave syrup.
How To Make 3-Ingredient Peanut Butter Cookies With No Egg
It’s as easy as 3 ingredients to make the most delicious crunchy peanut butter cookies!
- Preheat your oven to 350°F (180°C) and prepare a cookie sheet by lining it with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine fresh runny salted peanut butter with maple syrup. Use a spatula to blend the ingredients until a creamy paste is formed.
- Fold in the oat flour and stir until the mixture transforms into a cohesive cookie dough ball.
- Divide the cookie dough into 12 pieces. Roll each piece into a ball between your hands.
- Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. For an appealing touch, flatten each cookie twice, forming a cross shape on the top.
Tip: Leave a small gap between cookies to prevent them from touching during baking.
- Bake the vegan peanut butter cookies for 12 to 18 minutes or until the sides turn golden brown. The baking time may vary; for example, it took 16 minutes for 8 large cookies and 12 minutes for 12 smaller cookies in my test.
Tip: Keep an eye on the cookies to avoid overbaking, as this can impact their texture.
- Allow the cookies to cool on the tray for 10 minutes before transferring them to a cooling rack. Be patient, as they will become crunchier over time. After 3 hours, they will reach their peak crunchy texture.
Storage Instructions
Great news, these cookies can be stored for up to 2 weeks in a cookie jar! That’s the great side of vegan baking. Indeed, vegan peanut butter cookies have no eggs, no milk, or butter. Therefore they store very well at room temperature. Their texture and taste remain intact and delicious.
I recommend a sealed glass cookie to enjoy the full flavor and crunchy texture for longer.
You can also freeze the cookies in an airtight container or zip-lock bag and leave them in the freezer for up to 3 months. Thaw them overnight at room temperature.
Allergy Swaps
There are many ways to make these simple cookies fit most dietary restrictions. Here are some:
- Peanut-Free – You can make these cookies without peanut butter. You can use almond butter instead.
- Maple-Free – Maple syrup can be replaced with coconut nectar, rice malt syrup, or sugar-free maple syrup.
- Gluten-Free – As long as your oat flour is made with certified gluten-free oats, this recipe is gluten-free. If you can’t tolerate oats, you can use almond flour instead with a teaspoon of guar gum.
Frequently Asked Questions
Below are the answers to the most common questions about this peanut butter cookie recipe. For any other questions, post a question in the comments!
The combination of natural peanut butter and maple syrup makes eggs superfluous.
Once you’ll have tried these 3-ingredient cookies with no eggs, you’ll realize how unnecessary they are in peanut butter cookie recipes!
The typical peanut butter cookie pattern is very simple to make. All you have to do is to press the end of a fork twice, rotating by a quarter turn.
Yes, as long as it’s made only with peanuts, it’ll work.
More Vegan Cookie Recipes
If you love healthy vegan cookies recipe as we do on this blog, you may want to try these recipes:
Did You Like This Recipe?
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3-Ingredient Vegan Peanut Butter Cookies
Ingredients
- 1 cup Peanut Butter (Unsalted) - salted or unsalted peanut butter, no added oil, no added sugar
- ¾ cup Oat Flour - see notes for options
- 5 tablespoon Maple Syrup
Optional – for extra sweetness
- 5-6 drops Vanilla Stevia
Instructions
- Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper. Set aside.
- In a medium-size mixing bowl, add fresh runny salted peanut butter with maple syrup.
- Combine with a spatula until it forms a creamy paste.
- Fold in the flour of your choice and stir until it forms a cookie dough ball
- Divide the cookie dough into 12 pieces.
- Roll each piece into a ball between your hands
- Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. I love to flatten each cookie twice, forming a cross shape on the top of the peanut butter cookies.
- Repeat until all cookies are shaped and leave a thumb space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
- Bake for 12-18 minutes or until the sides are golden brown. It took me 16 minutes for 8 large cookies and 12 minutes for 12 smaller cookies.
- Cool the cookies down 10 minutes on the tray, then transfer on a cooling rack. Be patient; they will get crunchier with time. After 3 hours, they will get the most beautiful crunchy texture.
Storage
- Store your cookies for up to 2 weeks in a sealed glass cookie jar at room temperature.
- You can freeze the cookies in an airtight container or ziplock bag. Defrost the day before at room temperature.
These are the most amazing peanut butter cookies I’ve ever had! It is so great to FINALLY have a great tasting, affordable, easy ingredient list, vegan AND gluten free cookie recipe that comes out perfect every time! Thank you for this creation! We cannot stop eating them.
SO TASTY! I read the comments and made sure to use a natural runny peanut butter. The dough was still a tad thick so I added 1 Tbsp oat milk and it was great! Just softened it up enough so it wouldn’t be too crumbly. I used regular all purpose flour.
I made half a recipe on made TEENY TINY MINI BITE SIZED cookies. Half the recipe made ~30 mini cookies! Probably about a teaspoon of dough per ball and baked for 9 minutes. They are about 2 hours cooled and are more on the chewy soft side than crispy.
I added 1 tsp vanilla and a small pinch of salt since my PB was unsalted.
I want to try this with almond flour!!
It wasn’t bad, but it wasn’t amazing. It just tastes like peanut butter. Came out as expected. Either way it satisfied my sweet tooth 🙂 thanks for the recipe
I’m doing a one month vegan trial and today my sweet tooth got to me. Now being that I’m from a small Caribbean island, ingredients are limited and expensive.
So when I came across this recipe I thought heck yea! Who’d have thought that something this easy to make would be sooo delicious!!
I love it! Will definitely be making more often!
PS: my Husband had already eaten more than me and I didn’t think he would like it!
Thank you for a wonderful, simple recipe.
Thank you so much for the lovely feedback! Enjoy the vegan recipes on the blog. XOXO Carine
Delicious cookies! I should have made two batches. So simple and tasty.
Thank you! It is never too late to make a second batch right 🙂 They store very well. XOXO Carine
Excited to try these they sound great
Enjoy and let me know how it goes! XOXO Carine
Absolutely delish!!! Thank you! I used rice flour instead of oat flour and half peanut butter and half mixed. It butter, just wonderful.
Thank you ! XOXO Carine
My friend is now on a plant based diet, due to medical reasons and i am always looking for recipes to make delicious tasting food that I can give to her as well as for my own family. I made these cookies this morning before the kids woke up and my son loves them so thank you for this awesome & quick recipe.
I made your recipe and it was great. I want to try it with tahini instead of peanut butter. It is more runny so do you recommend decreasing the amount.
Sure, you can use tahini, make sure you mix the sesame butter very well in the jar before measuring, to avoid having a layer of oil on top. Then, use same amount as peanut butter it will work well. Note that tahini can add a bitter taste in cookies. Enjoy!
That’s amazing! Thank you for the lovely feedback. XOXO Carine
Hola, acá en mi país, Chile, es difícil co seguir jarabes o syrup, pero hay muuuchs miel, podré sustituir ese ingrediente?
You can use any liquid sweetener you have on hand! Enjoy, Carine
Made these last night. They came out dry bland and flavourless. This is my fault leaving feedback so y’all don’t make the same mistakes. I used whole oats pulsed in the food processors. This has worked well for previous recipes but left too much texture for this recipe. I also used Peter Pan peanut butter which was pretty thick and dry. Becarful of your subsitions with this recipe.❤️
Hi, as I mention in the recipe you must use fresh creamy peanut butter and thin oat flour. If your ingredients are dry o coarse flour it will obviously end up dry. I hope it gets better next tim using the right ingredients. XOXO Carine