Name: Vegan Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: 1 cup almond flour; 1/2 cup natural peanut butter (crunchy or smooth); 1/4 cup maple syrup; Salt to taste (optional)

<p>These 3 Ingredient Vegan Peanut Butter Cookies are soft, crumbly, chewy, and so easy to make! Made in 1 bowl and with only 3 ingredients, this recipe is sure to be a family favorite.</p>

Vegan Peanut Butter Cookies

almond flour

peanut butter (crunchy or smooth)

maple syrup

Salt (optional)

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Add all ingredients to a large bowl and mix until everything is well combined and looks like a big dough ball.

Scoop out 1 to 1 1/2 Tbsp. of dough and roll into balls. And, place each ball about 2 1/2 inches apart. Use a fork and gently flatten the cookies in a crisscross pattern. 

Bake on the center rack for 12 minutes. Remove from the oven and let the cookies cool for a few minutes. Then, move the cookies to a wire rack and allow them to cool completely. The cookies will firm up as they cool. 

I made these last night and they are perfect! I dipped some in coffee this morning and that was a delicious addition to my breakfast, but a cookie on its own is great, too. Superb peanut butter taste, just the right amount of sweetness. Also, easy to make, rolled neatly into balls, and I did not have any trouble with the fork sticking even though it was generally a moist dough and it seemed like it would stick. Two thumbs up from my husband, who generally prefers traditional cookies over simple whole food ones. We preferred chunky peanut butter (Crazy Richard's) for this one - the chunks added a nice texture.

This is by far the easiest and yummiest cookie I've made in a long time.

1. Quick &amp; Easy to make!
2. Taste just like traditional peanut butter cookies!!
3. Our eyes rolled back into our head at first bite!!!

WOW! We love these cookies!! Such an easy, but excellent tasting peanut butter cookie! Thank you, Shane!

Brilliant Recipe! First, Huge Fan, Love your Recipes! Thank you for the work you do and thank you for the Jump to Recipe, Very useful when you make the recipe more than once! So, I didn't have almond flour and I used Oat Flour as you already stated you need all the fat that is in almond flour to help with binding. So I added tahini and they came out delicious. I also do the same when I use whole wheat pastry flour. I just need to use what I have on hand at the moment, trying to save my money for my work furloughs! Anyway, I can't wait to make them from actual almond flour in the future. Anyway, I just wanted to thank you for this amazing recipe and all your recipes! You make being a No Oil WFPB Vegan a Breeze! Thank you and Take Good Care! Dan

Great for kids to make. May need a little help with the fork to flatten the cookie. Easy, easy easy. Less than 30 minutes start to finish.

I'm about to try this, but being on a low carb diet I plan to do almond flour + almond butter + monkfruit sweetener- will that work? What liquid should I add, since monkfruit is crystalline just like regular sugar.

I don’t know how you do it. I admit, I held off trying these because I’ve made others that just weren’t good and had way more ingredients. I just made these and they are perfect! How is that possible with just these 3 ingredients?!? They taste exactly like I remember, minus the white sugar on top after they come out of the oven. Thank you!

Simply delicious! Thank you so much for sharing! (Takes care of my Resee Cup craving) ;-)

Not only were the cookies super yummy, but the simplicity of the recipe allowed for the kids to be the bakers. A win-win!

These cookies are delicious! So quick and easy to make. The only problem I see with them is that I can't stop eating them. Yum! Thank you for the recipe!!!😋

This is my favorite WFPB cookie. My family loves them and they don’t even eat WFPB diet. Your cornbread is so good. Those are my go to when I need something sweet or cornbread with all my veggies.

So good!! I’ve made these a few times now and I just can’t get enough! I’ve used peanut butter and almond butter and they are both delicious. Super easy and I love that there’s only 3 ingredients. Thank you for your simple, yet wonderful recipes!

As per usual, this is a fantastic recipe! Great texture, great flavor, and just the right amount of sweetness. Super valuable treat to have in one's plant based tool belt. Thank you, Shane!

These cookies turned out very well. Taste is very good. 1/2 sugar free maple syrup and 1/2 regular maple syrup and double the recipe because 12 cookies is just not enough!

Oh my goodness,... how can these be so good with so few ingredients??!! Honestly- you knocked it out of the park Shane! I can finally have peanut butter cookies that taste like my favorite childhood ones! Excuse me while I shed a few happy tears and eat a whole tray...

I added too much peanut butter and had to add in 1/8 c chickpea flour to make it firmer. I also added a topping of sesame and hemp seeds. One of my fav recipes!

These are easy and very good. I added 1/2 teaspoon of vanilla essence to the 1X recipe--made 12 cookies. I will make these again!

vegan peanut butter cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 12

Cost: $1.43 /serving

Author : Shane Martin

Ingredients

Instructions

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