3 Ingredient Vegan Gluten-Free Peanut Butter Cookies Recipe
These 3 Ingredient Peanut Butter Cookies are a quick and easy vegan and gluten-free treat made with almond flour, peanut butter, and maple syrup. Perfect for a healthy, delicious snack that requires minimal ingredients and effort, these cookies come together in just 15 minutes with a soft, chewy texture and a delightful peanut butter flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Dry Ingredients
- 1 cup almond flour
- pinch salt (optional)
Wet Ingredients
- ½ cup peanut butter (runny)
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Ingredients: In a mixing bowl, combine the almond flour, peanut butter, maple syrup, vanilla extract, and a pinch of salt if using. Stir until a smooth and cohesive dough forms.
- Shape Cookies: Scoop 1 to 2 tablespoon-sized portions of dough and roll them into balls. Place each ball onto the prepared baking sheet. Press down each ball gently with a fork to create a hatch pattern. If the dough is sticky, dipping your hands or the fork in water will make it easier to handle.
- Bake: Bake the cookies in the preheated oven for 9–10 minutes, or until the edges turn lightly golden. Keep in mind the cookies will be soft when removed from the oven.
- Cool and Set: Allow the cookies to cool completely on the baking sheet. They will firm up as they cool, achieving the perfect soft yet set texture.
Notes
- For best results, use runny peanut butter for easier mixing and better texture.
- Vanilla extract and salt are optional but add depth of flavor.
- If dough is too sticky, chill it in the fridge for 10-15 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute almond flour with another nut flour, but the texture may vary slightly.
