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+ servings
close-up of cookies in a pile on a piece of parchment paper

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


  • 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)


  • 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.



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.


Calories: 170kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Fiber: 1g