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!
INGREDIENTS NEEDED
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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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Peanut Butter Cookies (4 Ingredients!)
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
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.
- I use this scale.
Instructions
- 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.
So delicious! I baked them for 9 minutes and they came out perfect, both the texture and the taste! This is the second time I’ve made them and it won’t be the last. Thank you for this recipe!
So easy. Perfect.
Love these! And so simple.
Made these tonight – delicious and so simple to make!! 🌎🌱🙏🏽❤️
That is awesome, thank you Christina!
So easy and so tasty! They are sort of dangerous to have around because it is hard to stop eating them!
So simple to make. My 11 year old did it. Best peanut butter cookie ever, my dad thought they were from a bakery!
LOVE THEM!!!!!!
ADDICTIVE!!!!!
I was out of Almond flour … so tried with Quinoa flour … success. I will try next time with almond flour. Just thought you’d like to know.
Thank you for sharing Claudia!
Hi Brandi, I am making these now recipe as written, but wonder if you think you could sub date syrup for the maple syrup. Thanks Susan
Hi- I would love to try these except I don’t have any almond flour.
I have gluten free all purpose baking flour, rice flour or coconut. Can I mix these somehow?
Thanks!
Hi Liz! Unfortunately, those flours will not work here. Since the cookies are only 4 ingredients and the almond flour is the main ingredient, subbing it would ruin the recipe. You need almond flour for it to work. Almond flour is high in fat and is what makes the cookies moist and give amazing texture. The other flours would make them dry and crumbly. I have another peanut butter cookie recipe here that doesn’t use almond flour (uses rice flour): https://thevegan8.com/vegan-peanut-butter-chocolate-chip-cookies/
Avoiding sugar. How would they turn out not rolled in sugar? Thanks.
Still delicious, just less sweet and won’t have the crispy texture coating.
We made these super simple cookies today, and they were devoured instantly! Perfect taste & consistency! Soo Yum!
Thank you for this peanut butter cookie receipt. I have to try it
Haven’t tasted them yet but super easy to make and look delicious! Thank you
Love this recipe!
I’m so glad!
I want to make twice the amount of cookies the recipe makes. Would it be okay to double the recipe? Or should I make two batches?
Yes you can double it!!
My 11 year old and I made this before breakfast this morning after seeing the post on FB. Came together quickly and everyone in the house loves them. Added a few chocolate chips just for fun. Will definitely make again! Your recipes never disappoint!
Délicieux et pas trop sucré ! They are going to a party and people will love them !
yay!
These are perfection- such a delicious peanut butter cookie! I baked mine for 8 minutes, and they were so soft and chewy, just how I like them. And so very easy and quick to make!