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:
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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.
Can I use honey instead of syrup?
Sure, any liquid sweetener will work.
Hello,
Love the cookies!! But I just made a giant batch and they may be underbaked.
Is that ok?
feel free to cook them a bit more – the baking time depends on a few things (oven calibration, altitude, etc.). This is why I normally also give color indications 🙂
Hi! Thank you for the easy to follow recipe. My toddlers enjoyed it although they were a bit dry and crumbly. Not sure where I went wrong, any advice on how to remedy this issue for next time? Thank you!
Make sure your peanut butter is fresh and drippy, well blended so you get the good amount of natural oil from it. Also don’t over pack oat flour to measure it so you have just want you need.
Does this make 8 large or 12 smaller total for the whole recipe? Want to make sure I’m marking them the right size for the time to bake!
8 large cookies, or 12 smaller cookies – baking time for both size is in step 9 of the recipe. Enjoy.
Hi there! Would this work with another kind of nut butter, such as almond or macadamia? Thanks!
I didn’t try yet but it should if your nut butter jar is fresh and drippy.
Absolutely delicious!!! My husband enjoyed them! Definitely have to make again!
Been loving trying your recipes on the blog!! **as I sip my peanut milk 🙂
I only have crunchy PB at home right now, will it work in this recipe?
Thanks so much!
Yes sure, this should work very well but the crunchy PB is sometimes a bit less soft and drippy so the cookies might be a bit dryer. You can add 1-2 tsp coconut oil to balance that. Enjoy ! thanks for following me here and on instagram 🙂
Made these today & loved them.
I added rice milk chocolate chips to the second batch.
Waiting for them to come out of the oven!
Many thanks for such a great recipe!
It didn’t work out for me. I think 12-18 minutes was way too long. So sad. :((
I am sorry to hear that. You can adjust time based on your oven, check them after 8 minutes and when the cookies are golden brown remove from the oven.
Hey! This looks good, I am just wondering if it is possible to substitute for the maple syrup?
Arkela
You can use any liquid sweetener like agave syrup, date syrup etc