Pin it
These super simple 3-ingredient Peanut Butter Cookies come together without fuss and work for vegan, gluten-free, and keto diets using common items from your cupboard. They don't need eggs, white sugar, or dairy products, and you can whip them up in less than 30 minutes. They're a true treat for anyone who loves peanut butter—rich, smooth, and totally melt-away delicious!
What Makes These Cookies Special
Anyone wanting a quick, straightforward sweet treat will fall for these cookies. They need just three items and one bowl, and they bake up wonderfully. The texture turns out tender and buttery from the almond flour, while the natural sweetness comes from maple syrup with no eggs needed. You can enjoy them plain for that wonderful melt-away feel or mix in extras to make them your own creation.
What You'll Need for No-Egg PB Cookies
- Main Components:
- 2 cups smooth natural peanut butter (only peanuts and salt)
- 2/3 cup maple syrup (pure)
- 2 cups fine almond flour
- Extra Additions:
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup dairy-free chocolate chips
- 1/2 cup chopped peanuts for decoration
- For Finishing Touch (If Wanted):
- 1/4 cup coconut sugar
- Flaky sea salt for topping
- 8 oz plant-based dark chocolate for coating
- Tools You'll Want:
- Big mixing bowl
- Measuring cups and spoons
- Parchment paper
- Cookie sheets
- Fork for pattern-making
- Cooling rack
How To Make Your Cookies
- Set Up Before Starting
- Put oven rack in middle position. Heat oven to 350°F (175°C). Cover two cookie sheets with parchment. Make sure everything's ready and at room temp.
- Combine Wet Stuff
- Take a big bowl and mix the peanut butter till it's completely smooth. Pour in maple syrup and stir for about a minute until everything's combined. Throw in vanilla if you want it.
- Mix In Dry Stuff
- Slowly add almond flour, using a spatula to mix it all together. Your dough should feel soft and moldable but not sticky. You can add chocolate chips or other goodies now if you'd like.
- Form Your Cookies
- Use a 2-tablespoon scoop for the dough. Roll pieces into balls with your hands. Put them on your prepared sheets with 2 inches between each. Press down with a fork to make crisscross lines, dipping the fork in water between presses so it won't stick.
- Add Final Touches
- If you want, sprinkle some coconut sugar or sea salt on top. Gently push any other toppings into the cookies.
How To Bake and Cool Them Right
- Baking Time
- Bake each tray separately for 10-12 minutes until the edges turn slightly golden while centers still look a bit soft. Be careful not to overbake them as they'll keep firming up after coming out.
- First Cool-Down
- Let the cookies sit on the hot tray for exactly 5 minutes. They'll be super delicate at this point.
- Complete Cooling
- Using a wide flat spatula, gently move them to a wire rack. Let them cool all the way, around 30 minutes, before you handle or decorate them.
- Fancy Extras
- For chocolate-dipped cookies, wait until they're completely cool. Melt your chocolate using a double boiler, dip half of each cookie, then lay them on parchment paper to harden.
Pin it
Fixing Common Problems
Got dough that's too sticky? Just add a tablespoon of almond flour at a time. If it's falling apart, mix in a tablespoon of peanut butter at a time. Cookies spreading too much during baking? Chill the dough for 30 minutes first. Want them softer? Take them out 1-2 minutes earlier. Need crispier edges? Leave them in 1-2 minutes longer. Always make sure your peanut butter is mixed well and not cold for best results.
Keeping Your Cookies Fresh
Keep them in a sealed container at room temp for up to 5 days with parchment between layers. They'll stay good in the fridge for two weeks if stored properly. Want to freeze them? Wrap each cookie in plastic and put them in a freezer bag for up to 3 months. Let them sit out for 30 minutes before eating. You can also freeze balls of dough for 3 months and bake them frozen—just add 2-3 minutes to your baking time.
Frequently Asked Questions
- → What if I don't have peanut butter?
You can swap it for similar nut butters like almond or cashew. Make sure the butter is smooth and without extra oils or sweeteners.
- → Why should hands be damp when shaping dough?
Wet hands stop the sticky dough from clinging to your fingers. It makes rolling way easier and less messy.
- → How can I tell when they're fully baked?
Look for very light brown edges. For softer cookies, cut off baking time at 10 minutes. Crispy? Go slightly over 15 minutes.
- → Why do these cookies feel soft after baking?
They'll feel soft straight from the oven but firm up once they cool down. Let them set completely before transferring to another surface.
- → Can I replace maple syrup?
Maple syrup brings in sweetness and moisture here, but you can try honey or agave. But the cookies' texture and flavor might be different.