3-Ingredient Vegan Peanut Butter Cookies
These 3-ingredient vegan peanut butter cookies are easy to make, egg-free, dairy-free, gluten-free, and refined sugar-free. A simple and delicious treat!
Equipment
- Mixing Bowl
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper
- Fork
Ingredients
- 1 cup smooth natural peanut butter without additives, creamy preferred
- 1¼ cups almond flour or blanched almond meal
- ⅓ cup maple syrup as a natural sweetener and binder
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine peanut butter, almond flour, and maple syrup. Mix until fully incorporated and let the dough sit for 2 minutes to thicken.
- Using your hands or a small cookie scoop, divide the dough into 20 balls (about 24g each).
- Place the dough balls onto the baking sheet, then flatten each one slightly using a fork to create a crisscross pattern.
- Bake for 10-15 minutes, depending on your desired texture. Bake for 10 minutes for soft cookies or up to 15 minutes for crisp cookies.
- Let cookies cool completely on the baking sheet as they will firm up as they cool.
Notes
For a different flavor, you can add vanilla extract, cinnamon, or chocolate chips to the dough. Cookies can be stored in an airtight container for 5 days at room temperature, 2 weeks in the fridge, or 2 months in the freezer.