These low carb, 3 ingredient peanut butter cookies are soft, sweet and nutty. If you’re looking for oil-free or gluten-free cookies, this recipe ticks all those boxes!
- grain-free and low carb.
And for those who allergic to nuts, I’ve even included adaptions so you can make them allergy-free cookies!
What more could you want?
The Best 3 Ingredient Peanut Butter Cookies
Usually, when I’m testing out a recipe for the first time there are almost always a few tweaks that I need to make.
Most of the time I make the recipe at least 2 or 3 times until I get it just right. But this recipe turned out perfectly the very first time!
The cookies were perfectly crunchy with just the right amount of peanut butter. And I felt better about eating lots of them because they are healthy after all…
I was originally planning to make a peanut butter and banana sundae this week. But when it came around to actually making it, I realised I hadn’t frozen my bananas. What a fail.
So I looked around my kitchen to see which ingredients I had, trying to figure out if I could make anything else without yet another trip to the supermarket.
I had a full jar of peanut butter sitting there in my cupboard. I thought it’d be best to make good use of it in a recipe since I have a really bad habit of eating it straight from the jar (relatable, no?).
3 Ingredient Cookies Without Eggs
These cookies are 100% vegan, unlike the many other recipes out there that contain eggs.
There are actually many options for an egg replacement in cookies, such as flax “eggs”, chia eggs, bananas, apple sauce, and vegetable oils.
But these 3 ingredient peanut butter cookies require no dairy or egg substitute for baking. The ingredients are naturally vegan and form a dough very easily when combined.
Which makes them one of many super quick and easy vegan desserts!
Looking for more easy vegan dessert recipes? Try these:
- Chewy peanut butter cookies
- 2 ingredient strawberry sorbet
- No bake chocolate coconut bars
- 5 ingredient Scottish shortbread
- Apple crumble pie
So, How Exactly Do You Make 3 Ingredient Peanut Butter Cookies?
Are you ready? The 3 ingredients are peanut butter, maple syrup, and ground almonds. That’s it! Cool, right?
There are literally 3 easy steps to making these cookies.
The first step is to mix the 3 ingredients together in a bowl. You’ll need to use your hands a little but eventually, it will form a dough.
Step 2 is to roll the dough out using a rolling pin. You want it to be around 3cm thick- this will give you the perfect cookie texture.
Cut out your cookie shapes using a cookie cutter (or just use the bottom of a small glass if you’re in a pinch) then place them onto a pre-lined or greased baking tray. You should get around 15 cookies from this dough, depending on how big your cutter is.
The final step to making perfect 3 ingredient peanut butter cookies is to bake them! I’ve found the perfect oven temperature to be 180C, or 350F if you’re in the USA.
Bake them for around 12 minutes until they become golden brown. Then you’re ready to eat them!
My favourite part about these cookies is that they’re not just a treat. They also contain tonnes of benefits. These 3 ingredient peanut butter cookies are:
- Naturally sweetened
- Full of healthy fats
And if you have allergies to nuts, let me help you make 3 ingredient allergy-friendly vegan cookies…
An Allergy-Friendly Alternative For 3 Ingredient Peanut Butter Cookies
Allergies SUCK and I would hate for anyone allergic to nuts to miss out on making vegan 3 ingredient cookies. Because sometimes, we just need a cookie in a hurry!
If you’re allergic to nuts, you can substitute the peanut butter for sunflower seed butter or any other similar nut-free alternative. You can substitute it in equal amounts, at a ratio of 1:1.
The ground almonds/ almond flour can be substituted with oat flour, again in equal amounts. To keep the cookies gluten-free, just make sure that the oats you buy are certified gluten-free.
And please don’t be scared of the words “oat flour”. I used to think it was some really expensive, hard-to-find ingredient, so I avoided using it, ever. That is, until I realised it was simply ground oats. Doh.
I buy the cheapest oats at the supermarket and blend them up at home using my Ninja blender. Feel free to experiment with other flours too and let me know your results!
Note: the oatmeal flour makes the cookies a little crunchier too, so even if you don’t have allergies, I’d recommend using the oats instead of almonds if you want crunchy cookies.
And that’s it! Let me know how you enjoy these simple 3 ingredient peanut butter cookies.
A 3 ingredient soft cookie recipe that's vegan-friendly and naturally sweetened. Whether it's oil free vegan cookies or low carb, this recipe is one of my favourite vegan cookie recipes of all time!
- 120 g Peanut Butter The runny kind that's made from 100% nuts (or sunflower seed butter)
- 120 g Maple Syrup (or Agave Nectar)
- 200 g Ground Almonds (or Oats)
- 8 Tbsp Peanut Butter The runny kind that's made from 100% nuts (or sunflower seed butter)
- 8 Tbsp Maple Syrup (or Agave Nectar)
- 2 cups Ground Almonds (or Oats)
Preheat oven to 180°C/ (160°C fan / 350°F/ Gas mark 4)
Line a tray with baking paper.
Mix all ingredients together in a bowl to form a dough.
Lightly flour a surface with almond/oat flour and roll the dough to around 3cm thick.
Cut out your cookie shapes, place on the tray and bake for 12 minutes until golden brown.
Leave to cool completely before enjoying.
These cookies can be stored in an airtight container for up to 1 week.
**For a soft cookie use ground almonds. If you like your cookies crunchy, use oat flour.