Name: 3-Ingredient Peanut Butter Cookies
Prep time: 5 min
Cook time: 11 min
Total time: 17 min
Ingredients: 1 cup unsweetened creamy peanut butter (salted); 1 cup coconut sugar; 3 tbsp *aquafaba ((liquid from canned chickpeas))

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

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.

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..faba...faba...faba.

OK, you get the picture.

See, there's the picture.

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

How to make these 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.

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.

Step 7

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

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

Step 8

Bake the cookies for 11-15 minutes. 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's best to use room temperature peanut butter. When I made them 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 1/8 teaspoon.

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 to prolong their life for a few more days.

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.

You might also enjoy:

overhead of cookies on a piece of parchment paper

5 from 1 vote

3-Ingredient 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 minutes

Cook Time 11 minutes

Total Time 17 minutes

Servings cookies

Calories 170kcal

Author Sherri Hall

Ingredients

1 cup unsweetened creamy peanut butter (salted)
1 cup coconut sugar
3 tbsp *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. 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 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.

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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