3 Ingredient Peanut Butter Cookies (Vegan, Gluten-Free)
These 3 ingredient peanut butter cookies are soft, chewy, naturally sweetened, vegan, and gluten-free. Made in one bowl and ready in 15 minutes!
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.
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 8g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Sodium: 1mg, Potassium: 20mg, Fiber: 1g, Sugar: 6g, Calcium: 29mg, Iron: 0.4mg
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