The most delicious 4 Ingredient Vegan Peanut Butter Cookies in 1 bowl and 20 minutes! These are so easy to make, soft and chewy with a crispy exterior, thanks to a rolled coconut sugar coating. They are also gluten-free and oil-free.
4 INGREDIENT PEANUT BUTTER COOKIES
I love peanut butter and I love these vegan peanut butter cookies, even more. It should be illegal how delicious and easy these cookies are. No, really…they can be yours in 20 minutes. If you love peanut butter as much as I do, then be sure to make these Vegan Peanut Butter Chocolate Chip Cookies as well, they are divine!
I used to be obsessed with the peanut butter cookies at Subway. Believe it or not, Subway happens to have some really good cookies. Well, these have replaced those….and you only need 4 ingredients! If you are allergic to peanut butter, make these Almond Butter Chocolate Chip Cookies instead, which are a variation of these.
Basically these vegan peanut butter cookies are perfection. They are crispy, golden, sweet and absolutely delicious. The coconut sugar gives them that extra flavor and crunch. In other words, the perfect cookie texture. By making them with almond flour and maple syrup keeps them super moist and oil-free, as well as gluten-free. Most peanut butter cookies are made with eggs, however, these you can safely eat the raw dough, no eggs!
HOW TO MAKE VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES
All you need to make these cookies are:
- almond flour
- peanut butter
- maple syrup
- coconut sugar
Combine the first 3 ingredients well with a spoon. The dough should come together in a ball and be easy to form balls, if it is too wet (like Bob’s Red Mill brand), then add a touch more almond flour to make it easier to work with. Pour some coconut sugar on a flat plate. Using your palms, form the dough into the size of 10-12 small golf balls. Roll in the sugar completely. Place on the prepared pan 2 inches apart. Press them down with a fork going in both directions and bake for 8-10 minutes.
Literally, 10 minute prep, 10 minutes to bake for these 4 ingredient vegan, gluten-free, oil-free peanut butter cookies. Chances are, you may just be tempted to pop one of these suckers straight into your mouth before baking them.
However, if you can contain yourself, roll them in glorious coconut sugar and bake them to perfection!
Can’t wait to hear what you think of these 4 Ingredient Vegan Peanut Butter Cookies!
OTHER VEGAN COOKIE RECIPES TO TRY:
- Almond Butter Blossoms
- Crispy Vegan Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Vegan Snickerdoodles
- Best Vegan Gluten-free Chocolate Chip Cookies
- Grain-free Chocolate Coconut Cookies
- Grain-free Vegan Chocolate Chip Cookies (made with cashew butter)
- Vegan Thin Mints
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
4 Ingredient Vegan Peanut Butter Cookies
Ingredients
- 1 cup (112g) blanched almond flour (I highly recommend Kroger Simple Truth brand, HEB brand or Honeyvillle or King Arthur. Bob's Red Mill is not recommended, as it produces too flat and gritty results)
- 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a 1/4 tsp salt)
- 1/4 cup (80g) pure maple syrup
- 1-2 tablespoons coconut sugar to roll the cookies in
- Note: When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.
Instructions
- Preheat an oven to 375°F and line a sheetpan with parchment paper.
- Combine the first 3 ingredients well with a spoon. The dough should come together in a ball and be easy to form balls, if it is too wet (like Bob's Red Mill brand), then add a touch more almond flour to make it easier to work with. Pour some coconut sugar on a flat plate. Using your palms, form the dough into the size of 10-12 small golf balls. Roll in the sugar completely. Place on the prepared pan 2 inches apart. Press down gently with the back of a fork in both directions. Don't completely flatten, they should be about a 1/2 inch thick, as in the picture.
- Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, then transfer using a metal spatula to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
Recipe Notes
Nutrition per cookie (based on 12): 139 calories, 9.5g fat, 3.9g protein, 10.3g carbs, 1.6g fiber, 6.9g sugar, 6mg sodium
These are my favorites! I’ve been making them for a couple of years, they always get rave reviews!
Thank you for the recipe!
So very happy to hear that Ginger, thank you so much for the review!!
These are one of the best peanut butter cookies I’ve ever had. You can’t beat the simplicity of the ingredients and how incredible the texture and taste is. Thank you for another winning recipe. My search for vegan, oil free peanut butter cookies is over, this IS the perfect cookie!
Yay!! This makes me so happy to hear Susanne, thank you for the awesome review!!
These cookies were awesome!! Crunchy on the outside and chewy in the middle!! Thanks so much for sharing this recipe!!
So awesome to hear this, thank you for the review!
So you posted these on Facebook today and I mentioned that to hubby and he begged me to make them tonight! As you know these are his favorite all time cookie (not just from your recipes but from all the cookie recipes in the entire universe) So now he’s sitting happily on the couch with peanut butter breath and cookie crumbs on his shirt.
Haha, oh you have made my day and week making both cookie recipes and these wonderful feedbacks Diana, that’s such a HUGE compliment, tell hubby thank you!! I’m sharing your Chai cookies remake soon too because they looked just gorgeous!!
These cookies were divine and so easy to make. I swapped almond butter for peanut butter due to personal preferences and they came out perfect.
Thank you so much Roza for the wonderful review! So happy the almond butter worked out!
These are so good! I haven’t eaten cookies in a long time and am hesitant to make recipes that call for a cup of sugar. These are fast, easy, and so delicious.
I’m so happy you loved these Nicole, yay! I agree too, I’ve seen those peanut butter cookie versions and always think it sounds excessive too and funny enough, I like these so much better than the traditional sugar/peanut butter and egg version!
Thx forever for vegan baked goods that are worth eating and not full of harmful ingredients!
♥️
Much love,
Erin
We’ve made these cookies multiple times and they turn out A-MAZ-ING every time! Quick, easy, soft on the inside, crispy on the outside and incredibly peanuty! Makes the perfect number of cookies too, about 12. Just the right sized batch. Thanks for another winner!
I’m so happy to hear how much you love these Cathrine, I really appreciate you taking the time to leave a review!
These are very good! I use monkfruit sugar & the monkfruit golden (brown sugar) from Costco thet carry both! These work very well
So glad you love them!
These cookies are the BOMB!!! Easy peasy! Crisp, yet chewy! Sooo peanut buttery!!! 😄 I shared this recipe with an omni coworker who absolutely loves these too! My only problem with these is that I want to make them ALL. THE. TIME!
Thank you so much Cathrine!! So happy you loved them, thank you for the awesome review!
I just made these using hemp seed butter. I didn’t press them out with a fork so they look like delicate little bonbons; they’re so cute! They’re mostly green but have browned on the top. The flavor is divine! Hemp seed butter kind of tastes like an earthier, blander almond butter, so really these taste like maple syrup, and I’m not complaining. The sugar coating is essential – it imparts a slight crunch into an otherwise soft and chewy cookie. Also, I used Bob’s Red Mill superfine blanched almond flour. Maybe the fineness of the flour has an effect on the results, because I think they’re perfect, though I did use closer to 130 grams of it. I had read your note on it so just kept adding it until the dough was closer to the consistency of conventional cookie dough.
Honestly I made these with hemp seed butter because I bought hemp seed butter out of curiosity, having never tried it before, and I don’t love it, lol. These cookies were an elegant solution for how to use up the butter.
Thanks for the recipe! I look forward to making it with peanut butter, almond butter, hazelnut butter… 🙂
Looking at the reviews I can’t wait to try them. I would like to substitute almond flour with oat flour coz it’s damn expensive here and that’s what I can make from scratch.
Hi Emkay, almond flour is not a flour that can just be subbed here, as it is what gives enough moisture to these particular cookies. Since I don’t use oil or butter in my recipes, each ingredient is important. Oat flour is very drying and the cookies will be very dry with it. If you don’t want to use almond flour, make my other peanut butter cookies instead here: https://thevegan8.com/vegan-peanut-butter-chocolate-chip-cookies/
Hi there. I don’t have maple syrup and it’s expensive here in Australia. Can i use honey instead? Thank you.
Hi, no I wouldn’t use honey, it’s mucg much thicker and sweeter and would completely change the texture and flavor. Agave would be a better sub to try.