3-Ingredient Peanut Butter Cookies (Vegan, Gluten-Free)
These 3-ingredient peanut butter cookies are soft, chewy, and packed with peanut butter flavor. Naturally vegan, gluten-free, and refined sugar-free, they’re made in one bowl and ready in just 15 minutes. If you need an easy homemade cookie recipe for a quick snack or dessert, you’re in the right place!
Peanut butter cookies have always been my favorite cookie. Growing up, Nutter Butters were my go-to after-school snack, and every Christmas I look forward to baking a batch of my vegan peanut butter blossoms. As much as I love a classic vegan chocolate chip cookie, there’s just something about a soft and chewy peanut butter cookie that wins every time.
I’m a firm believer that everyone needs a go-to peanut butter cookie recipe, and this is mine. They check every single box: soft in the center, perfectly chewy around the edges, and full of peanut butter flavor. No fancy equipment, no chilling the dough, and no mess. Just mix → scoop → bake → eat.
And can we talk about the fact that they’re made with just 3 ingredients? It doesn’t get easier! Almond flour creates a melt-in-your-mouth texture, peanut butter keeps them rich and moist, and maple syrup adds just the right amount of sweetness. Every time I make these, I’m amazed at how three simple pantry staples can make cookies this good!!
Featured Comment
These are fantastic, so easy/quick to make with 3 ingredients…melt in your mouth!! Added crushed walnuts. Making another batch already!!
— Krista
Table of Contents
Why You’ll Love This Recipe
- Only 3 pantry ingredients
- Soft, chewy, and packed with peanut butter flavor
- Ready in 15 minutes from start to finish
- Made in one bowl with minimal cleanup
- Naturally vegan, gluten‑free, dairy-free, egg-free, oil-free, and refined sugar-free
Ingredients Needed
Since there are so few ingredients, each one plays an important role in creating that soft and chewy texture!
- Almond Flour: Gives these cookies their super soft, melt‑in‑your‑mouth texture. It’s one of my favorite gluten-free flours to bake with for that exact reason! You’ll find it in my gluten-free gingerbread cookies and vegan churro cookies.
- Peanut Butter: Use a natural, drippy peanut butter made with just peanuts (and salt). I usually use my homemade peanut butter, but the Kirkland natural peanut butter from Costco works great too. Avoid thick, no-stir peanut butters (like Skippy or Jif), as they can make the dough too dry.
- Maple Syrup: Adds natural sweetness while also keeping the cookies soft and moist. I use maple syrup to sweeten my vegan peanut butter eggs, too!
Optional: I like to add 1/2 teaspoon vanilla extract and pinch of salt to enhance the flavors. A little goes a long way!
How to Make Peanut Butter Cookies (Step-by-Step)
These peanut butter cookies come together in one bowl in just a few minutes. Here’s exactly how to make them:
- Step 1: Add the almond flour, peanut butter, maple syrup, vanilla extract (if using), and salt (if using) to a bowl. Mix until a smooth dough forms. The dough should be soft, easy to roll, and not overly sticky.
- Step 2: Scoop 1–2 tablespoon portions of dough and roll into balls. Place on a parchment-lined baking sheet, leaving a little space between each one. Use a fork to gently flatten each cookie, creating the classic criss-cross pattern. If your fork is sticking, dip it in water.
- Step 3: Bake at 350°F for 9–10 minutes, or until the edges are lightly golden. They’ll be soft when you remove them from the oven, but that’s exactly what you want! They’ll firm up as they cool.
- Step 4 (Optional): Sometimes I like to dip half of each cookie in melted chocolate and finish with chopped peanuts. Is it necessary? No. Does it make them even more irresistible? Absolutely.
Megan’s Tips
I’ve made these cookies more times than I can count, and these little tricks make them turn out perfectly every single time.
- Use natural peanut butter: A drippy peanut butter made with just peanuts (and salt) gives these cookies the best texture. Thick, spreadable peanut butters can make the dough dry and crumbly. Same thing is true when making my homemade nutter butters.
- Sticky dough? Wet your hands (and fork) before rolling the dough and creating the criss-cross pattern to prevent things from sticking.
- Don’t overbake: They won’t look completely baked when they come out of the oven, but that’s the secret to keeping them soft and chewy! 9 minutes is usually the sweet spot for me, but every oven is a little different, so keep an eye on them.
- Want perfectly round cookies? Once they’re done baking and still warm, use a round cookie cutter (or cup with a wide mouth) to swirl around the edges. This little trick creates perfectly round cookies every time!
- Let the cookies cool: I know it’s tempting to dig in right away, but this step matters! Since they’re made with almond flour, they will be very soft when they come out of the oven, but will firm up as they cool.
How to Store Peanut Butter Cookies
If you manage not to eat the whole batch in one sitting (teach me your ways), here’s how to store them.
- Room Temperature: Store in an airtight container for up to 3-4 days.
They also freeze beautifully, so I like to keep a stash in the freezer right next to my snickers stuffed dates. Having homemade treats ready to grab from the freezer is one of my favorite little hacks!
- Freeze the Dough: Roll the dough into balls and place them in a freezer-safe bag or container for up to 2 months. Once you’re ready to bake, let them sit at room temperature for about 20–25 minutes, then bake as directed.
- Freeze Baked Cookies: Let the cookies cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. To enjoy, let them thaw at room temperature or warm them in a 300°F oven for 5 minutes, until soft and warm.
Substitutions & Variations
Another reason these cookies are the best? They’re SO easy to customize. Whether you’re working with what’s in your pantry, or you want to make them your own, here are a few ideas:
- Almond Flour: A few readers have had success using ¾ cup oat flour instead of almond flour, but I haven’t personally tested it. I don’t recommend coconut flour or all-purpose flour, as they absorb moisture very differently and will change the texture of the cookies.
- Peanut Butter: Almond butter, cashew butter, or sunflower seed butter work well if you want to switch things up. Just make sure you’re using a natural, drippy nut butter for the best texture.
- Maple Syrup: Agave works as an easy substitute. Honey will also work, but the cookies will no longer be vegan.
- Chocolate-Dipped: Drizzle or dip the cookies in melted chocolate.
- PB&J Cookies: Press a small well into the center of each cookie before baking and fill it with a spoonful of my 3-ingredient chia jam. It’s basically the cookie version of my peanut butter & jam stuffed dates.
- Nutella Twist: Use hazelnut butter or drizzle some of my homemade nutella on top after the cookies have cooled. It’s ridiculously good.
- Sea Salt: Finish the cookies with a pinch of flaky sea salt to make the peanut butter flavor pop.
FAQs
A few readers have had success substituting ¾ cup oat flour for the almond flour, but I haven’t personally tested it. I don’t recommend using coconut flour or all-purpose flour, as they absorb moisture very differently and will change the texture of the cookies.
Yes! Agave or date syrup can be used in an equal amount. Honey also works, but the cookies will no longer be vegan.
These cookies don’t spread very much in the oven, so that’s why we flatten them with a fork before baking, creating that classic criss-cross pattern.
Roll the dough into balls and freeze in an airtight container for up to 2 months. Once you’re ready to bake, let them thaw for about 20–25 minutes before baking as directed.
Natural, drippy peanut butter made with just peanuts (and salt) works best. Thick, no-stir peanut butters can make the dough dry and difficult to mix. Learn from me! I use my homemade peanut butter or the natural Kirkland peanut butter from Costco.
These 3 ingredient peanut butter cookies are one of those recipes I find myself baking again and again, year after year. They’re everything you could want in a peanut butter cookie: perfectly soft, chewy, and incredibly easy to make. Proof that you don’t need a long list of ingredients to make a delicious cookie! This recipe has become a staple in my kitchen, and I have a feeling it’ll be in yours too!
More Vegan Cookie Recipes
If you loved these easy peanut butter cookies, try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
3-Ingredient Peanut Butter Cookies (NO Eggs!)
Ingredients
- 1 cup almond flour
- ½ cup peanut butter, runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract, optional
- pinch of salt, optional
Instructions
- Preheat the oven: Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Mix the dough: In a medium bowl, stir together the almond flour, peanut butter, maple syrup, vanilla extract (if using), and salt (if using) until a smooth dough forms.
- Shape the cookies: Scoop 1–2 tablespoon portions of dough and roll into balls. Place on the prepared baking sheet, leaving a little space between each cookie. Use a fork to gently flatten each cookie, creating a criss-cross pattern. Sticky dough? Dip your hands / the fork in water.
- Bake: Bake for 9–10 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven, but that's what we want!
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. They'll continue to set as they cool.
Video
Notes
- Use natural peanut butter: A drippy peanut butter made with just peanuts (and salt) gives these cookies the best texture. Thick, no-stir peanut butters can make the dough dry and crumbly.
- Flour swap: I haven’t personally tested other flours, but some readers have had success using ¾ cup oat flour in place of almond flour. I don’t recommend coconut flour or all-purpose flour, as they will change the texture.
- Sticky dough? Wet your hands (and your fork) before rolling the dough and creating the criss-cross pattern to prevent things from sticking.
- Don’t overbake: They won’t look completely done when you take them out of the oven, but that’s what keeps them soft and chewy! 9 minutes is usually the sweet spot in my oven.
- Want perfectly round cookies? Once they’re baked and still warm, use a round cookie cutter (or cup with a wide mouth) to swirl around the edges. It creates perfectly round cookies!
- Let the cookies cool: I know it’s tempting to dig in right away, but this step matters! Since they’re made with almond flour, they’ll be very soft when they come out of the oven, but will firm up as they cool.
- Storage: Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
Sounds great, but we don’t like maple syrup or honey so wonder what I could substitute. Thanks.
Hi Darlene, you can substitute for any other liquid sweetener, such as agave or date syrup. Enjoy!
These are the best one Bowl cookies I’ve made. I am making them for Christmas to bring to potluck. The chocolate drizzle and the nuts make it extra tasty.
I’m so happy you love these cookies – I hope they’re a hit at Christmas! Thanks for sharing your review – Merry Christmas!
These cookies were really good. I wish I would have heated them up though. My mom preferred hers heated. Guess I will just have to make them again. Lol
#happyholidays
These cookies were absolutely delicious especially heated up a little. They were a bit messy but so worth it.i want to make them again. #happyholidays.
So easy to make! I love simple recipes that actually taste good. They look great too! #happyholidays
So happy you loved these cookies, Jacquie! Thanks for sharing 🙂 Merry Christmas!
These are probably the easiest cookies I’ve ever made, and they taste absolutely delicious 😍
I’m so happy you loved them, Elisabeth! Thanks for sharing your review 🙂
Hi, Megan! Could this recipe be made with whole wheat flour? (Out of almond flour at the moment lol)
Hi, Gabby! I haven’t tried the recipe with whole wheat flour – it is not usually a 1:1 swap with almond flour, so it will change the texture. I know some people have successfully used 3/4 cup oat flour, though! You can make oat flour by just blending oats into a flour. Either way, let me know if you try it!
Love this recipe! On repeat I have been making them for the last 6 months.
That’s amazing to hear, I’m so glad these cookies have become a staple recipe for you! Thanks for sharing, Rima 🙂
These are Fantastic, so easy/quick to make with 3 ingredients…melt in your mouth!! Added crushed walnuts. Making another batch already!!
I’m so happy you loved them, Krista! You’re right, they do just melt in your mouth! Thank you for sharing your review 🙂
#happyholidays I made these with my 2 year old daughter, so easy and delicious! We easily ate the entire batch within an hour!!
Aww, I’m so happy to hear you and your daughter had fun making them and loved them! Thank you for sharing, friend!