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Vegan 3 Ingredient Peanut Butter Cookies

These vegan 3 ingredient peanut butter cookies are soft, sweet and nutty. They’re free from nasties, easy to make and can be adapted for those with allergies!

They are:

  • dairy-free
  • egg-free
  • milk-free
  • healthy
  • gluten-free
  • oil-free
  • 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?

Vegan peanut butter cookies with 3 ingredients. Gluten-free, low carb and healthy!

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…

3 ingredient vegan cookies! Gluten free, grain free, oil free and healthy!

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?).

Aside from my almond flour cookies and Christmas cookies, I haven’t really played around much when it comes to cookie recipes without eggs or milk.

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!

Vegan 3 ingredient peanut butter cookies!

Looking for more easy vegan dessert recipes? Try these:

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:

  • Healthy
  • Naturally sweetened
  • Full of healthy fats
  • Low-carb
  • Gluten-free
  • Oil-free
  • Dairy-free
  • Eggless
  • Easy
  • Quick

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.

Happy baking!

xo

Hand lifting a peanut butter cookie from a stack
5 from 2 votes
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3 Ingredient Peanut Butter Cookie Recipe (Allergy-Friendly)

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!

Course Dessert
Cuisine vegan
Keyword vegan 3 ingredient peanut butter cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 15 Cookies
Calories 190 kcal

Ingredients

  • ½ Cup Runny peanut butter, made from 100% nuts (120g)
  • 8 Tablespoons Maple Syrup or agave nectar
  • 2 cups Ground Almonds (200g)

Instructions

  1. Preheat oven to 180°C/ 350°F (160°C fan / Gas mark 4) 

  2. Line a tray with baking paper.

  3. Mix all ingredients together in a bowl to form a dough. You can add more maple syrup if the dough is too dry, or add more ground almonds if it's too wet.

  4. Lightly flour a surface with some ground almonds and roll out the dough to around 1-inch thick. 

  5. Cut out your cookie shapes, place on the tray and bake for 10-12 minutes until golden brown.

  6. Leave to cool completely before enjoying.

Recipe Notes

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.

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