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.
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 Cookies
These cookies are my go-to vegan snack. Here’s why:
- No Eggs
- No Dairy
- Only 3 Ingredients
- Ready In Just 20 Minutes
- Perfect Peanut Butter Taste
- Rich And Crumbly Texture
How To Make 3-Ingredient Peanut Butter Cookies With No Eggs
It’s as easy as 3 ingredients to make the most delicious crunchy peanut butter cookies!
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.
Storing 3-Ingredient Vegan Cookies
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.
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?
3-Ingredient Vegan Peanut Butter Cookies
Optional – for extra sweetness
- 5-6 drops Vanilla Stevia
- 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.
- 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.