Vegan Peanut Butter Cookies: soft, chewy and ready in 15 minutes.
You want cookies. You want them vegan. And you want them now.
Good news: these peanut butter cookies are so easy, even your cat could make them (if it had thumbs).
No weird ingredients. No 20-step drama. Just crispy, chewy, peanut-buttery goodness.
Why settle for store-bought when you can bake perfection at home—faster than a grocery run?
Let’s get to it.
Table of Contents
Why This Vegan Peanut Butter Cookies Slaps
These cookies aren’t just vegan—they’re stupidly delicious. The peanut butter does all the heavy lifting, giving you rich flavor without needing eggs or butter. They’re naturally gluten-free (if you use GF flour), and the texture?
Imagine a cookie and a brownie had a baby. Plus, they’re so simple you’ll question why you ever bothered with complicated recipes.
3-Ingredient Vegan Peanut Butter Cookies
Sometimes, less really is more.
For those days when you’ve got five minutes, one bowl, and zero patience—this 3-ingredient version is your new best friend.
All you need is:
- 1 cup natural peanut butter
- ¾ cup coconut sugar (or regular sugar)
- 1 tbsp ground flax + 3 tbsp water (or 1 ripe banana for binding)
Mix, scoop, bake at 350°F for 10–12 min. That’s it.
No flour, no fuss—just the chewy, golden goodness you crave.
Tip: Let them cool completely before moving, or they’ll fall apart (you’ve been warned).
Ingredients You’ll Need to make Vegan Peanut Butter Cookies
- 1 cup creamy peanut butter (no added sugar or oil for best results)
- ½ cup coconut sugar (or regular sugar if you’re not fancy)
- ¼ cup maple syrup (the sticky glue holding your life together)
- 1 tsp vanilla extract (because flavor matters)
- ½ cup almond flour (or oat flour for a nut-free version)
- 1 tsp baking soda (the magic puff-maker)
- Pinch of salt (to balance the sweetness, you rebel)
- Optional: chocolate chips or a sprinkle of sea salt on top
How to Make Them (Without Burning Your Kitchen Down)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—because no one likes scrubbing cookie residue.
- Mix the wet ingredients in a bowl: peanut butter, sugar, maple syrup, and vanilla.
Stir until it looks like a gooey, delicious mess.
- Add the dry ingredients: almond flour, baking soda, and salt. Mix until it forms a dough. If it’s too sticky, add a bit more flour.
Too dry? A splash of plant milk will fix it.
- Roll into balls (about 1 tbsp each) and flatten with a fork for that classic crisscross pattern. Pro tip: dip the fork in sugar to prevent sticking.
- Bake for 10–12 minutes until the edges are golden.
They’ll look underdone, but trust the process—they firm up as they cool.
- Let them cool for at least 5 minutes. Yes, waiting is hard. No, you shouldn’t eat them straight off the tray (unless you enjoy burnt tongues).
How to Store These Bad Boys
Keep them in an airtight container at room temp for up to 5 days.
For longer storage, freeze them—they’ll last up to 3 months. To reheat, pop them in the microwave for 10 seconds or just eat them cold like a chaotic neutral.
Why These Cookies Are Basically a Superfood
Peanut butter packs protein and healthy fats, almond flour adds fiber, and maple syrup is a less processed sweetener. Compared to traditional cookies, these are lower in sugar and free from cholesterol.
Plus, they’re vegan—so you can feel morally superior while stuffing your face.
Common Mistakes (And How to Avoid Them)
- Overbaking: They’ll harden as they cool. Take them out when they look slightly underdone.
- Using the wrong peanut butter: Avoid brands with added oil or sugar—they mess with the texture.
- Skipping the fork press: Flatten them properly, or you’ll end up with cookie lumps (still tasty, but ugly).
Swaps and Substitutions
- Nut-free: Use sunflower seed butter instead of peanut butter and oat flour instead of almond flour.
- Lower sugar: Swap maple syrup for mashed banana (but expect a denser texture).
- Chocolate lovers: Fold in dairy-free chocolate chips or drizzle melted chocolate on top.
Add-In: Chocolate Chip Version
Craving that chocolate-peanut butter combo?
Fold in ½ cup of dairy-free chocolate chips to the dough before baking.
Or go extra: melt some dark vegan chocolate and drizzle it over cooled cookies.
Double the joy, zero regrets.
No-Bake Peanut Butter Cookies Version (Summer Hack)
Too hot to bake? No problem.
Mix in a bowl:
- 1 cup natural peanut butter
- ½ cup maple syrup
- 1 ½ cup quick oats
Scoop onto parchment paper, flatten slightly, and refrigerate 30 min.
No oven, no heat, just chewy, chilled bliss.
Tip: Add a pinch of cinnamon or vanilla for extra flavor.
FAQs
Why are my 3 ingredient peanut butter cookies falling apart?
They may be underbaked or too warm when handled. Let them cool completely, and ensure proper mixing before baking.
Can I use crunchy peanut butter?
Absolutely. It adds texture, but the cookies might spread less.
IMO, creamy works best for that classic melt-in-your-mouth vibe.
Why are my cookies too crumbly?
You probably overmeasured the flour. Next time, spoon it into the measuring cup instead of scooping. FYI, a little extra peanut butter can fix this batch.
Can I make these oil-free?
Yep!
Just use natural peanut butter with no added oil. The cookies might be slightly drier, but they’ll still taste great.
How do I make them crispier?
Bake them a minute or two longer, or flatten them more before baking. Thin cookies = crispier cookies.
What binds vegan cookies?
Common vegan binders include flaxseed meal, chia seeds, mashed banana, or applesauce. They replace eggs and help hold the dough together.
Is Jif peanut butter vegan?
Most Jif peanut butters are vegan, but it’s best to check for non-vegan additives like honey or processed sugar.
What can I replace eggs with in cookies?
Popular vegan substitutes include ground flaxseed (1 tbsp flax + 3 tbsp water), chia seeds, mashed banana, or applesauce.
How much aquafaba equals one egg?
Three tablespoons of aquafaba (the liquid from canned chickpeas) equals one egg.
It’s a great binder for cookies and works surprisingly well.
Final Thoughts
There’s something quietly magical about pulling a tray of warm Vegan Peanut Butter Cookies from the oven.
For us, it’s not just dessert. It’s a moment.
When Jonas takes that first bite without worrying about allergens, when Ellie proudly announces she “baked magic,” or when Derek walks through the door at sunrise and smells peanut butter in the air — I know we’ve created more than cookies.
We’ve created a pause.
A little reset.
A bite-sized kind of peace.
This recipe started in a moment of chaos, with an empty pantry and a tired heart — but it became the seed for everything I share here.
If your day needs a win, if your family needs a little softness, or if you just need proof that small things do matter… let this cookie be it.
Before you go —
If you’re looking for more allergy-friendly and feel-good ideas, take a peek at our Healthy Peanut Butter Cookie collection.
Curious about the story behind this blog? Meet Lauren here and learn how a cookie changed everything.
And if this recipe brought a little light to your day, reach out anytime — I’d love to hear what you’re baking.
Want even more inspiration for your cookie board? We’re saving all the real-kitchen favorites on Pinterest.
Now tell me — who are you baking these for?
Drop a comment below. Share your twist, your story, or your own kitchen moment.
Because one cookie can change everything.
Vegan Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients: peanut butter, coconut sugar, maple syrup, and vanilla in a bowl. Stir until combined.
- Add almond flour, baking soda, and salt. Stir until a dough forms. Adjust texture with flour or plant milk as needed.
- Roll dough into 1-tbsp balls. Flatten with a fork in crisscross pattern (dip fork in sugar to avoid sticking).
- Bake for 10–12 minutes until edges are golden. Cookies will firm as they cool.
- Let cookies cool at least 5 minutes before transferring to a rack.