4 Ingredient Vegan Peanut Butter Cookies

The most delicious 4 Ingredient Vegan Peanut Butter Cookies! These are soft and chewy with a crispy exterior, thanks to a rolled coconut sugar coating. Just 20 minutes from start to finish. They are also gluten-free and oil-free. 
Course Cookies
Cuisine American
Keyword vegan peanut butter cookies, 4 ingredient peanut butter cookies, easy peanut butter cookies, gluten-free peanut butter cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Brandi Doming


  • 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.


  1. Preheat an oven to 375°F and line a sheetpan with parchment paper.
  2. 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.
  3. 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