3-Ingredient Vegan Peanut Butter Cookies
These 3-ingredient vegan peanut butter cookies come together in under 30 minutes and taste like the real deal. No eggs, no dairy, and nothing hard to find.
They are sweet, a little salty, and packed with peanut flavor. A batch of warm cookies on the counter always feels like a small win.
What Makes These Cookies So Good
They taste like classic peanut butter cookies, but without any eggs or dairy. The peanut butter does all the heavy lifting, giving you a cookie that is rich, a little salty, and deeply peanutty. A short ingredient list means you can have a warm batch on the counter in under half an hour.
The texture lands right in the sweet spot: crisp at the very edges but soft and chewy through the middle. Even after a few days, they stay tender, thanks to the fat in the peanut butter.
Ingredients
- 1 cup creamy natural peanut butter: use the drippy kind that separates for the best texture
- 1 cup granulated sugar: coconut sugar works too, though the cookies will be darker and taste lightly of caramel
- 1 teaspoon baking powder: provides lift so they are not dense
- 1 teaspoon vanilla extract (optional): adds a little warmth
- Pinch of salt: only if your peanut butter is unsalted
Variations / Substitutions
- Sweetener: You can swap the granulated sugar for coconut sugar; the cookies will be a little darker and have a subtle caramel note.
- Peanut butter: Chunky peanut butter works, though the dough will be harder to shape uniformly.
- Add-ins: Fold in ¼ cup dairy-free chocolate chips or a handful of chopped peanuts for extra crunch.
- Flavor boost: Add ½ teaspoon cinnamon or a splash of vanilla extract if it is not already in the dough.
For another simple vegan cookie, try a batch of chewy oatmeal raisin cookies.
How to Make 3-Ingredient Vegan Peanut Butter Cookies
Step 1: Mix the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, stir together the 1 cup peanut butter, 1 cup sugar, 1 teaspoon baking powder, and 1 teaspoon vanilla (if using) until the mixture forms a thick, cohesive dough, about 1 minute. If your peanut butter is unsalted, add a pinch of salt.
Step 2: Shape the Cookies
Scoop rounded tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheet. Use a fork dipped in a little sugar to press a crosshatch pattern onto each cookie, flattening to about ½ inch thick.
Step 3: Bake the Cookies
Bake for 10 to 12 minutes, until the edges are set and just beginning to turn golden. The centers will look slightly underdone, which is what gives them a soft, chewy texture.
Step 4: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool. Serve once cool and store any leftovers.
A Few Notes Before You Start
- Stir your peanut butter well if it has separated; the natural oils need to be fully incorporated before measuring.
- Use a cookie scoop for even baking and consistent sizes.
- Do not overbake; pull them when the edges are just set. They continue to set as they cool.
- For a nuttier flavor, use toasted peanut flour or add a handful of chopped peanuts.
Need more cookies? Here is how the recipe scales:
| Cookies per batch | Peanut butter | Sugar | Baking powder |
|---|---|---|---|
| 12 | ½ cup | ½ cup | ½ teaspoon |
| 24 | 1 cup | 1 cup | 1 teaspoon |
| 48 | 2 cups | 2 cups | 2 teaspoons |
Storing Leftovers
Keep the cookies in an airtight container at room temperature for up to 5 days. They also freeze well; layer them between sheets of wax paper in a sealed container for up to 3 months.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, in fact the drippy natural kind works best because it keeps the cookies moist. Just make sure it is well stirred.
Why did my cookies not spread?
If the dough was too dry, add a teaspoon of plant milk at a time until it comes together. Different peanut butter brands have varying moisture levels.
Can I make these cookies without sugar?
Sugar is essential for structure and sweetness. You can reduce it by a couple tablespoons, but the texture will be different.
Are these cookies gluten-free?
Yes, as long as your baking powder is certified gluten-free, these cookies are naturally gluten-free.
3-Ingredient Vegan Peanut Butter Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Stir together peanut butter, sugar, baking powder, vanilla, and salt until smooth.
- Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on the sheet. Press with a fork to flatten and add crosshatch marks.
- Bake 10 to 12 minutes until edges are just golden. Centers will look soft.
- Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
