3 Ingredient Peanut Butter Cookies (Vegan, Gluten-Free)
You only need three ingredients to make these peanut butter cookies that are soft, chewy, naturally sweetened, vegan, and gluten-free. Made in one bowl and ready in 15 minutes!
A Quick Look At The Recipe
- Ready In: 15 minutes
- Servings: 12 cookies
- Calories: ~77 per cookie
- Key Ingredients: Almond flour, peanut butter, maple syrup
- Dietary Info: Vegan, gluten-free, refined sugar-free,
- Why You’ll Love It: The easiest peanut butter cookie recipe ever! They’re soft, chewy, and ready in 15 minutes.
Peanut butter cookies will always be my favorite cookie. Nutter Butters were my favorite after-school snack, and I looked forward to making peanut butter blossoms all year. While I love a classic chocolate chip cookie, there’s just something about a soft and chewy peanut butter cookie.
Everyone needs a go-to peanut butter cookie recipe, and this is mine. These 3 ingredient peanut butter cookies check every single box: soft, chewy, full of rich peanut butter flavor, and ready in just 15 minutes. No fancy equipment, no chilling the dough, and no mess. Just stir → scoop → bake → eat.
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
Can you believe these cookies are made with only 3 ingredients? Almond flour adds a melt-in-your-mouth texture, peanut butter adds flavor and moisture, and maple syrup adds natural sweetness.
Table of Contents
Why You’ll Love This Recipe
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- Only 3 ingredients
- Soft, chewy, and full of peanut butter flavor
- 5 minutes to prep + 10 minutes to bake = cookies in your hand in 15 minutes
- Vegan, gluten‑free, refined sugar-free, oil‑free, egg-free, and dairy‑free
Ingredients Needed
These egg-free peanut butter cookies are made with only three ingredients:
- Almond Flour: Gives these cookies their super soft, melt‑in‑your‑mouth texture.
- Peanut Butter: Make sure to use an all-natural runny peanut butter. I like the Kirkland brand. The only ingredients in your peanut butter should be peanuts and sea salt.
- Maple Syrup: For natural sweetness and moisture. You can swap with agave or honey (just note that honey will make them non‑vegan).
Optional: I like to add 1/2 teaspoon vanilla extract and pinch of salt to enhance the flavors. A little goes a long way!
Scroll down to the recipe card to get the full recipe with measurements!
Substitutions & Variations
- Almond Flour: A few readers have had success swapping the almond flour for ¾ cup oat flour. I don’t recommend using coconut flour or all-purpose flour here, as they absorb moisture very differently and will affect the final result.
- Peanut Butter: Any nut butter works: almond, cashew, or hazelnut.
- Maple Syrup: Swap for agave. Honey also works, but it won’t be vegan.
- Chocolate Lover: Drizzle or dip the cookies in melted chocolate.
- Nutella Twist: Use hazelnut butter and finish with a chocolate drizzle.
How to Make Egg-Free Peanut Butter Cookies (Step-by-Step)
- Step 1: Mix together the almond flour, peanut butter, maple syrup, vanilla extract (if using), and salt (if using) in a bowl until you have a smooth dough.
- Step 2: Scoop 1–2 tablespoon portions of dough, roll into balls, and place on the baking sheet. Use a fork to gently press each ball down and create a hatch 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 they come out of the oven, but will firm up as they cool.
- Step 4: Optional: Dip the cookies halfway in melted chocolate and sprinkle chopped peanuts on top.
Megan’s Tips
- Sticky dough? Wet your hands (and your fork) before making the hatch pattern to keep things from sticking.
- Want perfectly round cookies? Once they’re done baking, take a round cookie cutter (or cup with a wide mouth) and swivel around the edges.
- Let the cookies cool. I know it’s tempting, but this step matters! Since the cookies are made with almond flour, they’ll come out very soft and need time to properly set.
How to Store Peanut Butter Cookies
If they aren’t all gone within one day…
- Room Temperature: Store in an airtight container for 3-4 days.
- Freezer: You can freeze the cookies before baking or after baking:
- Freezing Cookie Dough: Once the cookies are rolled into balls, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. Once ready to eat, let them thaw at room temperature for 20-25 minutes, then simply follow the recipe instructions.
- Freezing Baked Cookies: Once the cookies have completely cooled, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. Heat in the oven until warm through the center.
Frequently Asked Questions
A few readers have had success swapping the almond flour for ¾ cup oat flour. I don’t recommend using coconut flour or all-purpose flour here, as they absorb moisture very differently and will affect the final result.
Agave or honey will work, but honey will make them non-vegan.
These 3 ingredient peanut butter cookies are perfectly soft, unbelievably easy, and the kind of cookie you’ll want to keep stocked in your freezer at all times. 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 (Vegan, Gluten-Free)
Ingredients
- 1 cup almond flour
- ½ cup peanut butter, runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract, optional
- pinch salt, optional
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Mix the almond flour, peanut butter, maple syrup, vanilla extract, and salt (if using) in a bowl until you have a smooth dough.
- Scoop 1–2 tablespoon portions of dough, roll into balls, and place on the baking sheet. Use a fork to gently press each ball down and create a hatch pattern (sticky dough? dip your hands/the fork in water).
- Bake for 9–10 minutes, or until the edges are lightly golden. They’ll be soft when they come out of the oven, so let them cool completely—they’ll firm up as they cool.
Video
Notes
- Sticky dough? Wet your hands (and your fork) before making the hatch pattern to keep things from sticking.
- Peanut‑free option: If you’re allergic to peanut butter, swap it with another nut or seed butter like almond butter, cashew butter, or sunflower seed butter.
- Flour swap: I haven’t tested other flours, but some readers have had success using ¾ cup oat flour in place of almond flour.
- Level it up: Drizzle with melted chocolate and sprinkle with chopped peanuts for an extra special touch.
- Let the cookies cool. I know it’s tempting, but this step matters! Since the cookies are made with almond flour, they’ll come out very soft and need time to properly set.
- Want perfectly round cookies? Once they’re done baking, take a round cookie cutter (or cup with a wide mouth) and swivel around the edges.
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.
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!