Vegan 3-Ingredient Peanut Butter Cookies (2024)

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.

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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!

1. Preheat your oven to 350°F (180°C) and prepare a cookie sheet by lining it with parchment paper. Set aside.

2. 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.

3. Fold in the oat flour and stir until the mixture transforms into a cohesive cookie dough ball.

4. Divide the cookie dough into 12 pieces. Roll each piece into a ball between your hands.

5. 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.

6. 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.

7. 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!

About Carine

Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.