Craving a sweet treat but short on time and ingredients? Look no further than these 3-ingredient peanut butter cookies! Made with just smooth peanut butter, almond flour, and maple syrup, these cookies are a quick and simple recipe that makes the perfect sweet-yet-healthy treat. Plus, they’re egg-free, making them suitable for those with dietary restrictions or allergies.
I feel like peanut butter belongs to that category of foods you either love or hate. Me? I’m firmly in team love!
There’s something about that nutty flavor that pairs absolutely perfectly in a sweet cookie – especially combined with two if it’s best friends, maple syrup and almond flour. If peanut butter isn’t your thing, try these almond butter cookies instead!
The maple syrup gives these cookies that oh-so-good sweetness, while the almond flour gives these cookies an insanely soft texture without the cookie crumbling into oblivion (and all over your lap!).
These 3 ingredient peanut butter cookies with no egg and all vegan ingredients have been my go-to snacks for years now. They provide a short burst of sweetness (without being overly sweet) but aren’t actually a sugar treat. The perfect combo.
Feel like an afternoon snack on the naughtier side? You have to try these no-bake biscoff bites topped with dark chocolate!
Why You’ll Love This Recipe
- Simple: Only three ingredients are required, making it a breeze to whip up a batch of these cookies.
- Vegan & Gluten-Free: Naturally gluten-free and dairy-free, perfect for those with dietary preferences or restrictions.
- Soft: The combination of peanut butter, almond flour, and maple syrup creates a delectable, soft, and chewy texture.
- Egg-free: No eggs needed, making these cookies suitable for those with egg allergies or vegan diets.
- customizable: Can be easily customized with additional add-ins such as chocolate chips, chopped nuts, or a sprinkle of sea salt. When I have a little more time, I love to dip half the cookie in dark chocolate and let it dry with a little desiccated coconut sprinkled over the top.
Make sure you scroll down to the recipe card for the full ingredient quantities and recipe instructions for these 3 ingredient peanut butter cookies!
- Smooth peanut butter: Any natural peanut butter (or whatever you have in the cupboard!) will work great for this recipe. Smooth works best, but crunchy will also be fine.
- Almond flour: This might also be described as almond meal or ground almonds in your local store. Gives the peanut butter cookies a wonderfully sweet, soft texture that you can’t easily replicate with other flours. I wouldn’t recommend directly swapping the almond flour with something else as you may need to adjust the quantities of the other ingredients (oat flour will make the cookies drier, for example).
- Maple syrup: Sweetens the cookies without adding refined sugar! You could also use an alternative liquid sweetener such as honey, date syrup, or agave nectar.
How to make your 3 ingredient peanut butter cookies
Step 1: Preheat and Prepare
Preheat your oven to 180°C | 350°F and line a large baking sheet with baking paper.
Step 2: Mix the Dough
In a large mixing bowl, combine the smooth peanut butter, almond flour, and maple syrup. Stir until the ingredients are well incorporated, creating a slightly sticky dough.
Step 3: Shape the Cookies
Take a small scoop of the dough and roll it between your palms to form a ball. Each ball should weigh approximately 22g. Repeat this process to make a total of 9-10 dough balls.
Step 4: Arrange and Flatten
Place the dough balls on the prepared baking sheet, spacing them out evenly. Using a fork, press it horizontally into each dough ball, about halfway through, to flatten the cookie. Turn the fork 90 degrees and repeat to create a hatched cross-section pattern.
Step 5: Bake to Perfection
Bake the peanut butter cookies for 5-8 minutes, checking them frequently to ensure they do not burn. Remember, they can go from golden to overcooked quickly, so keep a close eye on them. Remove from the oven and allow to cool for at least 20 minutes on the baking sheet.
Step 6: Remove from the oven and allow to cool
After cooling, gently transfer the cookies to a wire cooling rack using a spatula.
When you first remove your cookies from the oven, they will be extremely soft! So soft that you’ll think you underbaked them. Trust me, you didn’t. As they cool, the peanut butter cookies will firm up to a perfectly management (although still soft) texture, perfect for picking up and eating!
- The cookies will be soft when first removed from the oven but will harden as they continue to cool.
- To shape the cookies into perfectly round shapes, use a cookie cutter edge when they’re still pliable after baking.
- Customise your cookies by adding a handful of chocolate chips or chopped nuts to the dough for extra flavor and texture.
- Alternatively, you could dip half the cookies in melted dark chocolate for an extra indulgent twist.
Other Recipes You Might Like
Yes, you can use crunchy peanut butter if you prefer some texture in your cookies. However, the texture and appearance may differ slightly.
Yes, you can experiment with different flours, but keep in mind that the texture and taste may vary. Almond flour gives these cookies a soft and delicate crumb that I don’t think you can beat with any other type of flour, personally. You might also need to adjust quantities.
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage.
Yes, you can substitute honey, agave syrup, or another liquid sweetener of your choice in equal amounts. I think agave syrup works particularly well!
With just three simple ingredients, these peanut butter cookies are a delightful treat that’s quick, healthy, and satisfying. Enjoy the nutty goodness and addictive flavor of these cookies, perfect for any occasion!
- 120g smooth peanut butter
- 60g almond flour
- 55g maple syrup
- Preheat your oven to 180° C | 350° F and line a large baking sheet with baking paper.
- Combine the peanut butter, maple syrup, and almond flour in a large mixing bowl to create a slightly sticky dough.
- Take a small scoop of the dough and roll it into a ball between your two palms (each ball should weigh approximately 22g - I place the mixing bowl on my electric scale and remove 22g of dough each time).
- Repeat step 3 to make a total of 9 - 10 balls.
- Place your cookie dough balls on your baking sheet, spreading them out evenly.
- Press a fork horizontally into your cookie dough ball about half way to flatten the cookie out. Turn the fork 90 degrees and repeat to give the peanut butter cookies that lovely hatched cross-section.
- Bake your 3-ingredient peanut butter cookies for 5-8 minutes, checking them frequently (without opening the oven door, if possible) to ensure they do not burn. These cookies go from golden to over cooked very quickly, so keep an eye on them!
- Remove from the oven and allow to cool for at least 20 minutes before using a spatula to gently transfer the cookies to a wire cooling rack.
The cookies will be extremely soft when you first remove them from the oven - but don't worry, they will harden as they continue to cook while cooling down. Just avoid touching them or lifting them while still hot.
If your cookies are not perfectly round, you can take this opportunity when they're still pliable to use a cookie cutter edge and gently round the cookies.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 64mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 4g