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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.
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
Preheat your oven to 350°.
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 one of the cookie dough balls.
Repeat the process until you've pressed all of the dough balls.
Bake the cookies for 11-15 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.
- 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 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.
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.
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:
- Peanut Butter Energy Balls
- Vegan Almond Butter Cookies
- Vegan Chocolate Cookies
- Chickpea Flour Chocolate Chip Cookies
- Oat Flour Cookies
- 3-Ingredient Chocolate Nice Cream
3-Ingredient Vegan Peanut Butter Cookies
- 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)
- 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 for this recipe)
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