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These easy vegan Peanut Butter cookies require no flour, need just 6 ingredients, and are the Peanuttiest! Crispy on the outside and soft on the inside with a sprinkling of crunchy chopped peanuts on top. Gluten-free vegan Peanut butter cookie
Meet the peanut butter cookies to beat all peanut butter cookies. No flour is added to these cookies meaning these babies are PACKED with flavor as they are pretty much pure peanut butter
Some chopped peanuts on top provide crunch and if you use salted, toasted ones, you get a nice contrast of sweet and salty. These are seriously delish along with a cup of Chai !
This easy peanut butter cookie recipe needs no flour and uses only 6 ingredients and take just 5 minutes to put together! It could not be easier and within minutes you will end up with the most decadent cookies.
More cookie recipes:
Miso Lemon Pepper Chocolate Chunk Cookies
Almond Joy Cookies Gluten-free Vegan
Flourless Peanut Butter Cookies Vegan
Ingredients
- 1/2 cup smooth peanut butter, Choose one without palm oil, if needed.
- 1/4 cup powdered sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt, , less or more based on salt content of peanut butter
- 1 tbsp flaxseed meal mixed with 2 tablespoons water
- 1.5 tablespoons maple syrup
- 1 tablespoon crushed peanuts
- optional add ins: a few drops vanilla extract, or a sprinkle of cinnamon. Mix in the dough.
Instructions
- Scoop and measure the peanut butter and keep at room temperature for 15 mins or so that it’s easier to work with. You can also microwave it for a few seconds. Then add to a bowl.
- Add the rest of the ingredients and mix really well. (Use warmed maple syrup to make it easy to mix well) . Chill in the refrigerator for 30 mins
- Use a cookie scoop to scoop the dough onto a parchment-lined baking sheet. (Make these into smaller cookies, as there isn’t any gluten to hold making them delicate if too large. I make mine about 1-1.5 tbsp size). Top with crushed peanuts.
- Preheat the oven to 340 F (170c) and bake for 10-11 mins. Once the cookies are golden, remove them from the oven.
- Let them cool on the sheet for 10 mins. Then transfer to a serving plate or storage container.
- These cookies are the best and crisp the day they are made. They will soften a bit the next day. you can reheat them in the oven to crisp them up!
Video
Notes
- For less delicate cookies , add 1-2 tablespoons of tapioca starch or all purpose flour to the dough.
- Peanut-free: Use other smooth nut butters or use sunflower seed butter
- Powdered sugar: don’t have powdered sugar, put cane sugar or other sugar of choice in a blender, blend until somewhat powdery and use
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- Smooth peanut butter – the higher quality your peanut butter the better the cookies. For palm oil free, make sure the peanut butter doesn’t contain palm oil.
- powdered sugar and maple syrup add sweetness to these cookies. If you don’t have powdered sugar, just put cane sugar in a blender, blend and use
- baking soda helps these rise and crisp up
- salt helps bring out the sweetness. If your peanut butter already has a lot of salt added, go easier
- instead of eggs we are adding a homemade flax egg – that is flaxseed meal mixed with 2 tablespoons of water
- crushed peanuts add a lovely crunch – you can use raw or toasted salted ones
Tips:
- For sturdier cookies, add 1-2 tablespoons of tapioca starch or all purpose flour to the dough.
- These cookies are the best and crisp the day they are made. They will soften a bit the next day so you can reheat them in the oven to crisp them up
- Peanut-free: Use other smooth nut butters or use sunflower seed butter
How to make Vegan Flourless Peanut Butter Cookies:
Keep the peanut butter at room temperature so that it’s easier to work with.
You can also microwave it for a few seconds. Then add to a bowl, add the rest of the ingredients and mix really well. (Use warmed maple syrup so it helps ) . Chill the mix for 15-30 minutes.
Use a cookie scoop to scoop the dough onto a parchment-lined baking sheet. top with crushed peanuts.
Preheat the oven to 340 F (170c) and bake for 10-11 mins.
Once the cookies are golden, remove them from the oven. Make these into smaller cookies. These will be delicate cookies as there isn’t any gluten holding them together. I make mine about 1-1.5 tbsp size.
For sturdier cookies, add 1-2 tablespoons of tapioca starch or flour to the dough.
Let them cool on the sheet for 10 mins. Then transfer to a plate or storage container.
Storage:
Make sure that these peanut butter cookies cool completely before storing them. Store them at room temperature in an air-tight container, like a Tupperware.
Another great recipe, thank you!
Can you please tell me if these are freezable though and how long should they last in a fridge?
You can freeze the baked cookies for up to 3 months. Put a piece of parchment or wax paper between stacked layers or wrap each cookie individually in plastic wrap. Then place all in a single zipper plastic bag, squeezing out any extra air. They will last up to a week in the fridge, but for the best texture they should be kept at room temperature and enjoyed within a few days.
This looks fantastic! Would love to bake it. Was wondering if date sugar(just powdered dates) that I have in the pantry will work as sugar substitute. Thoughts?
Yea should work
Very nice recipe Richa!! After reading thru all the comments, I got my things ready to go. Followed your recipe but ground my own coconut powdered sugar. Then I added some chickpea flour, some crushed pumpkin seeds and a dash of vanilla as suggested. Melt in your mouth hearty goodness, my friend!!! Thank you!! Might dunk the edges in dark chocolate on the rest of the 4X batch I made today!!
Oh yum! Love it.
These are fantastic! I substituted powdered monkfruit sweetener for sugar and chia seeds for flaxseed meal and everything turned out great!!!
Glad you enjoy the recipe!
Love love!!! Fast and easy to make!!
Thank you! 🙂
Another hit! I absolutely love the recipes! I’ve made four batches in one week!!
So happy to hear, Donesha!
Made these today with natural crunchy peanut butter, sugar substitue, some vanilla and about 1/4 flour. I topped them with a few chocolate chunks before baking and they came out amazing! I’m always looking for healthier cookies because I love to bake and have a sweet tooth and these definitely fit the bill. They’ll be a staple in my house!
Delicious! So happy to hear, Erin.
Will be making these today!
These look delicious! Vegan powdered sugar can be a pain to find in my area, though. Any swaps which would work? Maybe if I put turbinado sugar through a blender first?
Yea just put it through a blender to make it some wheat powdery and use
I love the recipe but the fat bothers my stomach. Do you think that rehydrated PB2 or peanut flour would work?
yes!