These 3 ingredient vegan cookies are soft, sweet and nutty.
They’re dairy-free, egg-free, milk-free, healthy, gluten-free, oil-free, grain-free and low carb.
And for those who can’t have nuts, I’ve even included adaptions so you can make vegan 3 ingredient allergy-free cookies!
What more could you want?
3 ingredient vegan 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 vegan peanut butter cookie recipe turned out perfectly the very first time!
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. Fail.
So, I had a full jar of peanut butter sitting there in my cupboard. I wanted to make good use of it in a recipe before I lost control and started 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.
How do you make cookies without eggs or milk?
There are actually many ways to make dairy-free or eggless cookies. I’ve listed several dairy and egg replacements in my downloadable vegan baking cheat sheet.
But these vegan 3 ingredient cookies require no “replacements”. The ingredients are naturally vegan and form a dough very easily when combined.
Which makes them a super quick and easy dessert!
Looking for more easy vegan dessert recipes? Try these:
- 2 ingredient strawberry sorbet
- No bake chocolate coconut bars
- 5 ingredient Scottish shortbread
- Fluffy vegan pancakes
What’s in these healthy vegan cookies?
Are you ready? The 3 ingredients are peanut butter, maple syrup, and ground almonds.
That’s it! Cool, right?
Together, these ingredients make the most perfect combination. They are soft and chewy and contain tonnes of benefits. These cookies are:
- Naturally sweetened
- Full of healthy fats
- Low carb
And if you have allergies to nuts, check out the substitutions below to make 3 ingredient allergy-friendly vegan cookies!
3 ingredient vegan cookies without peanut butter (allergy-friendly)
Here’s how to make nut-free cookies:
- Sub peanut butter for sunflower seed butter in equal amounts
- Sub ground almonds for ground oats (gluten-free if necessary) in equal amounts
Feel free to experiment with other flours too and let me know your results!
The oat flour makes the cookies a little crunchier too, so if you prefer crunchy cookies then definitely use oats instead of almonds.
And that’s it! Let me know how you enjoy this simple vegan cookie recipe.
3 Ingredient Vegan Cookies (Allergy-Friendly)
A 3 ingredient soft cookie recipe that's vegan-friendly and naturally sweetened.
UK Measures (Grams)
- 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.
Want more cookie recipes? Try these!