The most delicious Vegan Peanut Butter Cookies only 4 ingredients, made in 1 bowl, gluten-free and ready in 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.
*This post was originally published on 1-21-2013 and has been updated with better instructions and new photos.
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, it 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!
All you need to make these cookies are:
- Superfine blanched almond flour: I like the Honeyville, King Arthur, Wellbee’s and Nuts.com brands best.
- Peanut butter: Use one with no added oils or sugar. Mine only has added salt.
- Maple syrup
- Coconut sugar: To roll the cookies in. This makes these vegan peanut butter cookies more unique than traditional peanut butter cookies. It adds a crunchy layer and a sweet taste. It is so good!
HOW TO MAKE VEGAN PEANUT BUTTER COOKIES
Step 1: Add the ingredients to a large bowl, except the coconut sugar.
Step 2: Mix until a thick, cohesive batter forms into a stiff ball.
Step 3: Use a cookie scoop to get even cookie sizes and roll into balls with your hands.
Step 4: Place each cookie into the coconut sugar and roll them around to coat them well.
Step 5: Place each ball onto the pan, spaced about 2 inches apart.
Step 6: Flatten each ball with a fork, going in both directions, in a criss-cross pattern.
Step 7: Bake 8-10 minutes until golden brown.
MORE VEGAN COOKIE RECIPES
- Almond Butter Blossoms
- Old-Fashioned Iced Oatmeal Cookies
- 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
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Vegan Peanut Butter Cookies (4 Ingredients!)
- 1 cup (112g) superfine blanched almond flour
- 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
- 3 tablespoons coconut sugar to roll the cookies in
- 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.
- I use this scale.
- Preheat an oven to 375°F and line a sheet pan with parchment paper.
- To a large bowl, add the almond flour, peanut butter and syrup. Stir for a few minutes until the dough comes together into a very thick ball.
- Add the coconut sugar to a separate bowl or plate. Roll the batter into small balls, 10-12. I used my cookie scoop and got exactly 11.
- Roll each ball well in the coconut sugar until coated all around.
- Place each ball on the prepared pan about 2 inches apart. Press down each cookie gently with the back of a fork in a criss-cross pattern.. 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, they will crisp up as they cool.
- Use a thin metal spatula and transfer each cookie to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
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