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.
Is it possible to use regular peanut butter and regular syrup its all i have on hand till payday and i would love to make these usually they don’t last very long after i do any kind of baking
I never tried the recipe with something else so I am unsure. What I can tell you is, if your peanut butter has added oil or added sugar the result will be very different, could be too oily or overly sweet. However any liquid sweetener will be fine! Let me know how it goes if you give them a go, XOXO Carine
Would almond flour work?
I didn’t try almond flour, I suspect they won’t hold as well and be more fragile as almond flour contains more fat and less fiber. Maybe adding 1/2 teaspoon guargum will help hold the cookies better. Let me know how it goes! Carine
Hello. Can these be made with coconut flour?
I didn’t try coconut flour in this recipe. It will be a very different ratio, probably less flour needed as coconut flour contains way more fiber and tend to dry out – crumble – cookies. Let me know if you have any success with it otherwise I reommend you try my 3 ingredients coconut flour shortbread cookies recipe here! Enjoy, XOXO Carine.
Hello beautiful girl!
This recipe looks amazin!
Could I get the ingredients in grams, please?
Thanks lovely
Thank you ! I will think about this and try to convert the recipe asap. Thanks for following me here. XOXO Carine.
These are delicious – I just have a question about the kcal. For 1g it’s 267 kcal?
For one cookie 🙂 Enjoy the blog, XOXO Carine
I did this yesterday night and they are so yummy! With only 3 ingredients: very affordable and simple. The house smelled amazing as well, haha.
Thank you so much!
Dry could have been better
I am sorry you didn’t appreciate the cookies more. If it dry, it can be because your oat flour is coarser than mine. A fine oat flour is the best. Also make sure you measure the flour precisely, and use fresh runny peanut butter with the oil on top of the jar, without added sugar or oil. I noticed that old jar of peanut butter make them dry too. Enjoy the recipes around here. XOXO Carine
Thank you SO much for this lovely feedback ! I am so happy you enjoyed the cookies. I agree, nothing can bet the smell of peanut butter cookies in the house :). Enjoy the easy recipes on the blog, XOXO Carine.
Hello,
Love the recipe. After defrosting from the freezer,do you heat it up again?
Many thanks
hello ! No I don’t rewarm the cookies as I usually pop them frozen in my kids lunchbox the day before. They are defrosted for their morning tea at school the next day and they love them like that. This said, it won’t harm to rewarm them a bit if you like them hot 🙂 May be bring them to a toaster after they defrost for 1 minutes just to get them lukewarm. Enjoy the recipes around here. XOXO Carine.
This recipe is delish! It’s hard to believe that with just three ingredients they can be so tasty and satisfying. I added a few chocolate chips and vanilla. They were a hit for my family, I love it when I try a simple recipe and it actually is as tasty or better as an 8 ingredient recipe and takes an hour or more to make and bake! Thank you!
Oh thank you SO much, this makes me so happy. I love the choc chips addition, great idea! Enjoy the easy recipes on the blog, XOXO Carine
These are AWESOME! Super easy, delicious, filling – but not in the bloaty-icky way. Made two batches – they were GONE in less than 4 hours… this will be a staple in our house. Teen approved!
THANK YOU! I am so happy you enjoy the cookies thanks so much for trying my recipe. XOXO Carine
Très bonne recette facile à faire, parfait !
I tried them. But mine were not crunchy. They were after 2 hours but next day they were more doughy instead of crunchy. I mean they taste good and melts in mouth but not crunchy at all.
What could be the problem?
I am not sure what went wrong. Did you use a natural peanut butter with no added oil and no added sugar as recommended? The addition of oil in peanut butter may soften cookies a lot. What about the sweetener, did you use a sugar-free maple syrup ? Sugar free liquid sweetener also soften cookies. Let me know ! XOXO Carine
Merci beaucoup! A bientot pour une nouvelle recette. Carine.
Awesome recipes with the most clean ingredients.
These cookies are very good. I only had non salty peanut Added a little salt But not quite enough. Next time I will know to add more. They are still cooking but I couldn’t wait three hours and already ate one. They are quite filling! Definitely will make again!!