Name: 3-Ingredient Vegan Peanut Butter Cookies
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 1 cup unsweetened creamy peanut butter, room temperature (salted and with no added oil); 1 cup coconut sugar; 3 tbsp aquafaba ((liquid from canned chickpeas))

These soft and chewy 3-ingredient vegan peanut butter cookies will melt right in your mouth! Easy to make in 1 bowl and ready in under 20 minutes! These flourless cookies are naturally gluten-free, refined sugar-free and free of any added oil.

Prep Time 5

Cook Time 11

Total Time 16

JUMP TO RECIPE

close-up of cookies on parchment with one on top bit into.

If you're a peanut butter lover like I am, you just might not be able to stop yourself from shoveling the entire batch of these cookies in your face.

I may or may not have come close.

Listen, there should be no judgement when cookies are involved.

Anyway, for these cookies I decided to "veganize" the classic 3-ingredient peanut butter cookie recipe which typically consists of 1 cup peanut butter, 1 cup white granulated sugar, and 1 egg.

For classic vegan peanut butter cookies, make these dairy free peanut butter cookies!

Jump to:

And the 3 ingredients are...
How to make these vegan peanut butter cookies - step by step
Tips
How long will they keep?
Can I freeze them?
More vegan cookie recipes
3-Ingredient Vegan Peanut Butter Cookies

overhead of cookies on top of each other on parchment paper.

And the 3 ingredients are...

For the peanut butter, I chose to use a natural salted creamy peanut butter that was unsweetened.

I replaced the granulated sugar with coconut sugar.

I find it helps keep the cookies soft while adding a slight caramel flavor that totally complements the peanut butter.

Last but not least, for the egg I decided to go with my favorite vegan egg replacement - the magical aquafaba.

ingredients on a wooden board and labeled

See, there's the picture.

Fine, enough clowning around, let's make some cookies!

How to make these vegan peanut butter cookies - step by step

Step 1

Preheat your oven to 350°.

Step 2

Line a baking sheet with parchment paper.

Step 3

Add peanut butter, coconut sugar, and aquafaba to a mixing bowl.

Step 4

Use a spoon to mix everything until well-combined.

ingredients mixed together in a mixing bowl

Step 5

Use a cookie scoop (I used a #40 disher) to scoop the dough onto the baking sheet.

Step 6

Using your hands, roll the scooped dough into balls and place back on the baking sheet.

each piece of scooped cookie dough rolled into balls on baking sheet

Step 7

Using the back of a fork, make a crisscross pattern while pressing down on one of the cookie dough balls.

pressing down one of the cookie dough balls with a fork going one way

pressing down on one cookie dough ball with a fork going the other way

close up of the crisscross pattern on one cookie ball

Repeat the process until you've pressed all of the dough balls.

Step 8

Bake the cookies for 11 to 15 minutes.

If you like them on the softer side, take them out closer to the 11 minute mark and if you like them more chewy with a little crisp to them, take them out closer to the 15 minute mark.

Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

The cookies will continue to set on the baking sheet.

Tips

It is best to use room-temperature peanut butter. When I tried to make these cookies with peanut butter that had been refrigerated, it was much harder to mix the ingredients together. In addition, the cookies didn't stay in a rounded shape when I pressed them down with the fork.
If your peanut butter is unsalted, you may want to add some salt to the batter. I'd suggest adding ⅛ to ¼ teaspoon.
To prevent the bottoms of the cookies from burning, you can double up your baking sheets by stacking 2 of them together.

cookies on top of each other on parchment with one by itself in front with bite taken out.

How long will they keep?

For best flavor, store the cookies in an airtight container at room temperature for up to 5 days or refrigerate them in an airtight container to prolong their life for a few more days.

overhead of cookies spread around on parchment.

Can I freeze them?

Yes! To freeze the cookies, place them in a freezer-safe airtight container or reusable food storage bag with pieces of parchment paper in between each one.

When you're ready to enjoy them, remove the desired amount of cookies, place on a plate and leave on the counter to thaw for about 10-15 minutes.

close-up of cookies on top of each other on piece of parchment.

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5 from 2 votes

3-Ingredient Vegan Peanut Butter Cookies

Course Dessert, Snack

Cuisine American, Gluten-Free, Vegan

Keyword aquafaba, dairy-free, egg free, gluten free, no added oil, peanut butter, refined sugar free, vegan

Prep Time 5

Cook Time 11

Total Time 16

Servings cookies

Calories 170kcal

Author Sireesha A.

Ingredients

1 cup unsweetened creamy peanut butter, room temperature (salted and with no added oil)
1 cup coconut sugar
3 tablespoon aquafaba (liquid from canned chickpeas)

Instructions

Preheat oven to 350° and line a *baking sheet with parchment paper.
Add peanut butter, coconut sugar and aquafaba to a mixing bowl. Use a spoon to mix everything until well-combined.
Use a cookie scoop (I used a #40 disher) to scoop the dough onto the baking sheet. Using your hands, roll the scooped dough into balls and place back on the baking sheet.
Using the back of a fork, make a crisscross pattern while pressing down on each cookie dough ball.
Bake the cookies for 11-15 minutes. If you like them super soft, take them out closer to the 11 minute mark and if you like them more chewy with a little crisp to them, take them out closer to the 15 minute mark. Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. The cookies will continue to set on the baking sheet.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Size #40 Disher

Notes

To gather aquafaba, place a mesh strainer over a small mixing bowl and drain canned chickpeas right into the bowl. Be sure to use no salt added chickpeas. After the chickpeas are drained, pour the aquafaba into a mason jar, put on the lid tightly and shake well before using. Store the sealed mason jar of aquafaba in the refrigerator for up to 7 days.

If your peanut butter is not salted, you can add ⅛ to ¼ teaspoon kosher salt.

*To prevent the bottoms of the cookies from burning, you can stack 2 baking sheets together.

Cookies taste best when stored in an airtight container at room temperature for up to 5 days. You can refrigerate them to make them last a few extra days. Cookies can also be frozen. To freeze, place the cookies in a freezer-safe airtight container or reusable food storage bag with pieces of parchment paper in between each one. When you're ready to enjoy them, remove the desired amount of cookies, place on a plate and leave on the counter to thaw for about 10-15 minutes.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition

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Comments

5 from 2 votes (1 rating without comment)

3-Ingredient Vegan Peanut Butter Cookies

And the 3 ingredients are...