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

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 British
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 15 Cookies
Calories 190 kcal

Ingredients

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)

US Measures

  • 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)

Instructions

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

  2. Line a tray with baking paper.

  3. Mix all ingredients together in a bowl to form a dough. 

  4. Lightly flour a surface with almond/oat flour and roll the dough to around 3cm thick. 

  5. Cut out your cookie shapes, place on the tray and bake for 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.

Nutrition Facts
3 Ingredient Peanut Butter Cookie Recipe (Allergy-Friendly)
Amount Per Serving
Calories 190
* All values are an estimate only and will vary depending on the food brands used.