Authentic home cooking from Italy, with US measurements. 
3-Ingredient Peanut Butter Cookies
Vegan peanut butter cookies with 3 ingredients that are incredibly easy to make. They are also egg-free, refined sugar-free, dairy-free, gluten-free, and keto-friendly. These vegan peanut butter cookies with 3 ingredients come together in one bowl and are mixed with a wooden spoon, ready in under 30 minutes. This recipe is super versatile: You can add to the raw cookie dough: chocolate chips, vanilla, spices like cinnamon. Or you can dip the cookies in chocolate and sprinkle them with chopped peanuts or flaky salt.
3-Ingredient Peanut Butter Cookies
Vegan peanut butter cookies with 3 ingredients that are incredibly easy to make. They are also egg-free, refined sugar-free, dairy-free, gluten-free, and keto-friendly. These vegan peanut butter cookies with 3 ingredients come together in one bowl and are mixed with a wooden spoon, ready in under 30 minutes. This recipe is super versatile: You can add to the raw cookie dough: chocolate chips, vanilla, spices like cinnamon. Or you can dip the cookies in chocolate and sprinkle them with chopped peanuts or flaky salt.
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 2
Add all the ingredients to a bowl and mix until well combined. Let the mixture rest in the fridge for about 20 minutes to thicken. The final cookie dough should have the consistency of a soft and slightly sticky paste, but dense enough to form balls.
- 3
Using clean, damp hands, divide the cookie dough into about 20 balls (about 24 grams each). Arrange the balls on the parchment-lined baking sheet.
- 4
Use a fork to flatten each ball and create a pattern on each cookie. You can make them as thin or thick as you prefer.
- 5
Bake the cookies for 10-15 minutes, or until the edges are slightly golden. Cookies baked for 10 minutes will be soft and chewy, while those baked for 15 minutes will be crispy.
- 6
Let the cookies cool completely on the baking sheet. They will be very soft initially but will firm up a lot once cooled!
- 7
For the best texture, enjoy the cookies on the day of baking, either warm or at room temperature. Alternatively, store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks, or up to 2 months in the freezer.
- 8
Note: As an alternative to almond flour, if you are allergic to nuts, you can use 1 cup oat flour (about 100 grams) or 1/3 cup fine rice flour (about 50 grams) to achieve a dough consistency similar to the almond flour version. If using these other flours, mix the cookie dough and let it rest for a few minutes to thicken.
- 9
Dip the cookies in melted dark chocolate and sprinkle with chopped peanuts.
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