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    Home » Sweets

    3-Ingredient Vegan Peanut Butter Cookies

    Published: Aug 27, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing cookies on a piece of parchment with a bite taken out of the top one

    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. 

    Jump to Recipe
    vegan peanut butter cookies on a piece of parchment paper with a bite taken out of one

    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.

    overhead of cookies on a piece of parchment paper

    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.

    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.

    scooped cookie dough on 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.

    unbaked cookies on baking sheet

    Step 8

    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.

    baked cookies on the baking sheet

    Tips

    • It's 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.
    front view of cookies on a piece of parchment paper with a bite taken out of the one in the front

    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 out on a piece of parchment paper

    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.

    front view of cookies on a piece of parchment paper

    More vegan cookie recipes

    • Vegan Peanut Butter Oatmeal Cookies
    • Almond Butter Cookies
    • Oat Flour Cookies
    • Chickpea Flour Cookies
    • Vegan Chocolate Cookies
    close-up of cookies in a pile on a piece of parchment paper
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    3-Ingredient Vegan Peanut Butter Cookies

    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 contain no added oil. 
    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 16 minutes
    Servings 12 cookies
    Calories 170kcal
    Author Sherri Hall

    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

    Calories: 170kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Fiber: 1g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

    1. Healthy World Cuisine

      September 04, 2020 at 4:47 pm

      5 stars
      3 ingredients? I think we got this. Sounds perfect for school lunches.

      Reply
      • Sherri Hall

        September 05, 2020 at 8:54 am

        Thank you! Yes, they are suuuuuper easy to make! 🙂

        Reply

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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