I love vegan peanut butter cookies like my No-Bake Peanut Butter Cookies or my Peanut Butter Oatmeal Cookies, and now these easy peanut butter cookies with only 3 ingredients!
What Are 3-Ingredient Peanut Butter Cookies?
3-Ingredient Peanut Butter Cookies are super-simple cookies made with only 3 ingredients and no eggs, no dairy. They are a simpler, quicker version of my classic vegan peanut butter cookies. They are, as a result, vegan-friendly they have a lovely peanut butter taste.
Why You’ll Love These No Egg Cookies
These cookies are my go-to vegan snack. Here’s why:
Gluten-Free No Eggs No Dairy Only 3 Ingredients Ready In Just 20 Minutes Perfect Peanut Butter Taste Rich And Crumbly Texture
Ingredients and Substitutions
In fact, all you need to make them is the following:
Salted Peanut Butter – You can also use unsalted peanut butter, but I love the touch of salt in this recipe. Make sure you use fresh natural peanut butter with no added oil and no added sugar for best results. Homemade Oat flour – I use gluten-free certified rolled oat that I pulse into flour in my blender. The recipe works really well with spelt flour, all-purpose flour, or gluten-free flour. Maple Syrup – Other healthy refined sugar-free sweetener options are coconut nectar, apple syrup, brown rice syrup, or agave syrup.
How To Make 3-Ingredient Peanut Butter Cookies With No Egg
It’s as easy as 3 ingredients to make the most delicious crunchy peanut butter cookies! Tip: Leave a small gap between cookies to prevent them from touching during baking. Tip: Keep an eye on the cookies to avoid overbaking, as this can impact their texture.
Storage Instructions
Great news, these cookies can be stored for up to 2 weeks in a cookie jar! That’s the great side of vegan baking. Indeed, vegan peanut butter cookies have no eggs, no milk, or butter. Therefore they store very well at room temperature. Their texture and taste remain intact and delicious. I recommend a sealed glass cookie to enjoy the full flavor and crunchy texture for longer. You can also freeze the cookies in an airtight container or zip-lock bag and leave them in the freezer for up to 3 months. Thaw them overnight at room temperature.
Allergy Swaps
There are many ways to make these simple cookies fit most dietary restrictions. Here are some:
Peanut-Free – You can make these cookies without peanut butter. You can use almond butter instead. Maple-Free – Maple syrup can be replaced with coconut nectar, rice malt syrup, or sugar-free maple syrup. Gluten-Free – As long as your oat flour is made with certified gluten-free oats, this recipe is gluten-free. If you can’t tolerate oats, you can use almond flour instead with a teaspoon of guar gum.
Below are the answers to the most common questions about this peanut butter cookie recipe. For any other questions, post a question in the comments!
