3-Ingredient Peanut Butter Cookies (No Egg, Vegan)
These vegan 3-ingredient peanut butter cookies are made with no egg, they’re oil-free, gluten-free and dairy-free. They’re soft, sweet, nutty and free from nasties, and they can even be adapted for those with certain allergies.
Calling all peanut butter lovers, this recipe is for you!
Every baker needs a good staple peanut butter cookie recipe, but what if you or loved ones have dairy, wheat or egg allergies? Say hello to these vegan and gluten-free 3-ingredient peanut butter cookies!
These cookies are soft, perfectly sweet and bursting with peanut butter flavour. And of course, they are super easy to make, even if you’re a beginner in the kitchen.
Below you’ll find ingredient and equipment notes, step-by-step instructions, a summary of my top tips and answers to a few baking FAQs. I hope you find the post helpful! If you’re more experienced and would just like the quick, condensed run down of the recipe, you can find it in the recipe card at the end of the post. Enjoy!
Ingredients
There are just a few simple ingredients needed for these cookies. Most recipes rely on eggs for moisture but this recipe proves that you can make 3-ingredient peanut butter with no egg, and even without gluten or dairy!
- Peanut butter: Of course, the star of the show! For this recipe, you’ll need to use runny peanut butter- the kind that’s made from 100% nuts. The creamy type that has oil added to it doesn’t have enough moisture to hold the dough together.
- Maple syrup: For sweetness. You can also use agave nectar in equal amounts, or any other liquid sweetener that you like. Just be aware that it may change the flavour of the finished product.
- Ground almonds: Or almond flour, which you can buy from most supermarkets here in the UK. If you’re allergic to almonds or prefer less fat in the cookies, you can use oat flour instead. I’ve written more about this in the FAQ section near the end of the post.
Equipment
There’s not much to these cookies but as well as the ingredients, you will also need the following tools:
- Mixing bowl: Any mixing bowl will do!
- Wooden spoon: For mixing. If you’re not using squeezy peanut butter, you’ll also need a smaller spoon for getting it out of the jar.
- Baking tray: This recipe makes 15 cookies so I recommend using a large baking tray. You’ll also need some baking paper or parchment paper to line the tray with, to stop the cookies from sticking.
How to Make 3-Ingredient Peanut Butter Cookies Without Egg
Are you ready to get baking? Let’s go!
Step 1: The first step is to preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven). Then line a large tray with baking paper.
Step 2: Next, measure out all of the 3 ingredients. You’ll need 120g of runny peanut butter (1/2 cup), 8 tablespoons of maple syrup and 200g of ground almonds (2 cups).
Step 3: Mix the 3 ingredients in a bowl until they start to stick together. Then use your hands to press everything together into a ball of dough. If the dough is too wet, you can add more ground almonds. If it’s too dry, you can add more peanut butter or maple syrup.
Step 4: Now divide the cookie dough up into 15 equal-sized pieces and roll each piece into a ball. Flatten the balls slightly, to make cookie-shaped discs, then place them onto your pre-lined baking tray. These peanut butter cookies don’t spread very much because there’s no egg or baking powder in there, so don’t worry about spacing them out too much on the tray.
Step 5: Bake the cookies for around 10-12 minutes until they become golden brown around the edges. Or if you like your cookies crispy, you can bake them until they’re golden brown all over.
Leave them on the tray to cool completely, then enjoy!
Top tips summary
- Use runny peanut butter that’s made from 100% nuts.
- Take the cookies out when they’re golden brown at the edges for a softer cookie, or let them bake until golden brown all over if you prefer them more on the crisp side.
- Swap the maple syrup for equal amounts of agave nectar for a more subtle flavour.
- Add chocolate chips to the cookie dough or drizzle them with chocolate once baked for extra deliciousness!
FAQ
The ground almonds/almond flour can be substituted with oat flour in equal amounts. To keep the cookies gluten-free, ensure that the oats you buy are certified gluten-free.
It’s important to note that baking time will vary if you use oat flour- just keep an eye on them and take them out when they’re golden brown. The oat flour also makes the cookies a little crunchier so you can add a little more peanut butter if you prefer them soft.
This could be down to either incorrect measuring or using peanut butter that’s too thick/creamy. I have included cup measurements for convenience but I always recommend using a digital food scale for accuracy. For the peanut butter, I recommend Whole Earth drizzler or Meridian smooth, which are both made with 100% and do not contain any oil.
Because these peanut butter cookies contain no egg or dairy, they’ll last a little longer than traditional cookies. You can keep them in the fridge for up to 10 days or at room temperature for up to 5 days.
Absolutely. Pop them into airtight containers and freeze for up to 3 months. When you’re ready to eat them, transfer them to a wire rack or plate and let them sit at room temperature until thawed. Do not refreeze.
More vegan peanut butter desserts:
I hope you enjoy these egg-free 3-ingredient peanut butter cookies! Please let me know how you get on by leave a rating and/or comment below. Happy baking! xo
3-Ingredient Peanut Butter Cookies (No Egg, Gluten-Free, Dairy-Free)
Soft vegan 3-ingredient peanut butter cookies that are gently sweetened, oil-free and gluten-free.
Ingredients
- 120 g Runny peanut butter (½ cup) I used Whole Earth
- 8 Tablespoons Maple Syrup
- 200 g Ground Almonds/almond flour (2 cups)
Instructions
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Preheat oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).
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Line a large tray with baking paper.
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Mix all of the ingredients together in a bowl to form a dough. You can add more maple syrup if the dough is too dry, or add more ground almonds if it's too wet.
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Divide the cookie dough up into 15 equal-sized pieces and roll into balls.
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Press the balls into cookie-shaped discs and place them onto your lined tray. Bake for 10-12 minutes until the cookies are golden brown at the edges.
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Leave to cool completely before enjoying.
Recipe Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a soft cookie use ground almonds. If you like your cookies crunchy, substitute equal amounts of oat flour. If you’re using oat flour, you can roll the dough on an oat-floured surface and cut out shapes. Baking time may vary.
