The most delicious Vegan Peanut Butter Cookies only 4 ingredients, made in 1 bowl, gluten-free and ready in 20 minutes! These are so easy to make, soft and chewy with a crispy exterior, thanks to a rolled coconut sugar coating. They are also gluten-free and oil-free.
*This post was originally published on 1-21-2013 and has been updated with better instructions and new photos.
4 INGREDIENT PEANUT BUTTER COOKIES
I love peanut butter and I love these vegan peanut butter cookies, even more. It should be illegal how delicious and easy these cookies are. No, really…they can be yours in 20 minutes. If you love peanut butter as much as I do, then be sure to make these Vegan Peanut Butter Chocolate Chip Cookies as well, they are divine!
I used to be obsessed with the peanut butter cookies at Subway. Believe it or not, Subway happens to have some really good cookies. Well, these have replaced those….and you only need 4 ingredients! If you are allergic to peanut butter, make these Almond Butter Chocolate Chip Cookies instead, which are a variation of these.
Basically these vegan peanut butter cookies are perfection. They are crispy, golden, sweet and absolutely delicious. The coconut sugar gives them that extra flavor and crunch. In other words, the perfect cookie texture. By making them with almond flour and maple syrup, it keeps them super moist and oil-free, as well as gluten-free. Most peanut butter cookies are made with eggs, however, these you can safely eat the raw dough, no eggs!
INGREDIENTS NEEDED
All you need to make these cookies are:
- Superfine blanched almond flour: I like the Honeyville, King Arthur, Wellbee’s and Nuts.com brands best.
- Peanut butter: Use one with no added oils or sugar. Mine only has added salt.
- Maple syrup
- Coconut sugar: To roll the cookies in. This makes these vegan peanut butter cookies more unique than traditional peanut butter cookies. It adds a crunchy layer and a sweet taste. It is so good!
HOW TO MAKE VEGAN PEANUT BUTTER COOKIES
Step 1: Add the ingredients to a large bowl, except the coconut sugar.
Step 2: Mix until a thick, cohesive batter forms into a stiff ball.
Step 3: Use a cookie scoop to get even cookie sizes and roll into balls with your hands.
Step 4: Place each cookie into the coconut sugar and roll them around to coat them well.
Step 5: Place each ball onto the pan, spaced about 2 inches apart.
Step 6: Flatten each ball with a fork, going in both directions, in a criss-cross pattern.
Step 7: Bake 8-10 minutes until golden brown.
MORE VEGAN COOKIE RECIPES
- Almond Butter Blossoms
- Old-Fashioned Iced Oatmeal Cookies
- Crispy Vegan Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Vegan Snickerdoodles
- Best Vegan Gluten-free Chocolate Chip Cookies
- Grain-free Chocolate Coconut Cookies
- Grain-free Vegan Chocolate Chip Cookies (made with cashew butter)
- Vegan Thin Mints
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Peanut Butter Cookies (4 Ingredients!)
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/2 cup (128g) creamy natural peanut butter, with no added sugars or oils (mine contains a trace amount of salt, if yours doesn't, then add a 1/4 tsp salt)
- 1/4 cup (80g) pure maple syrup
- 3 tablespoons coconut sugar to roll the cookies in
NOTE
- When measuring almond flour, it is a good idea to use a scale for accurate measurements. Otherwise, scoop out an overflowing cup from the bag and gently pat it down, then level off with a knife or your finger.
- I use this scale.
Instructions
- Preheat an oven to 375°F and line a sheet pan with parchment paper.
- To a large bowl, add the almond flour, peanut butter and syrup. Stir for a few minutes until the dough comes together into a very thick ball.
- Add the coconut sugar to a separate bowl or plate. Roll the batter into small balls, 10-12. I used my cookie scoop and got exactly 11.
- Roll each ball well in the coconut sugar until coated all around.
- Place each ball on the prepared pan about 2 inches apart. Press down each cookie gently with the back of a fork in a criss-cross pattern.. Don't completely flatten, they should be about a 1/2 inch thick, as in the picture.
- Bake for 8-10 minutes, until the edges are golden brown and the tops have slightly cracked. Do not over-bake or they can turn dry. I took mine out at 9 minutes. They should be slightly crispy on the outside and moist on the inside. Cool for 10 minutes, they will crisp up as they cool.
- Use a thin metal spatula and transfer each cookie to cool completely on a cooling rack. If you try to remove them while still warm or with your fingers, they will fall apart.
Thanks for providing alternatives to coconut sugar as I can’t eat coconut. Will have to try these!
You could also probably try organic LIGHT brown sugar as well, dark would be too wet. It’s not quite as thick as coconut sugar, but it would still work! 🙂
What is blanched almond flour?
It’s just almonds without the skins that has been ground up into a very fine flour. It yields a lightness to baked goods. It is sold at many grocery stores in the flour isle 🙂
I’ve never used coconut sugar, but it sounds delicious!
Oh, it’s fabulous Brittany!! A more floral, vanilla-ish flavor than regular sugar and of course healthier!
These look & sound amazing – plus, they’re Paleo-friendly! I can’t wait to make these asap!
Thank you Leah!! Oh good, I’m so glad they fit in with your eating plan..yay! 🙂
Brandi, these look delicious! I love anything with peanut butter!
Thank you! Me too 🙂
I love how simple these are and I love peanut butter. Another must make recipe!!
Thank you Suzanne! These are so simple, it’s crazy. Crazy sweet, crunchy good too. 🙂
These are crazy effect my friend 🙂
Cheers
Choc Chip Uru
Thank you so much!
*perfect 😛 not effect!
The suggestion to make double is a great one. Honestly, these look really beautiful. I’m going to try them with sunflower butter so they can be nut-free for the boy’s lunches. Will report back. Oh, and yumminess is definitely a word!
Thank you so much! That’s a great idea, yes, please let me know how they turn out. I’ve never used sunbutter before…is it as creamy/oily as peanut butter…if it is, then the ratios should be the same…if it’s drier, maybe use just a hair more of it, so they aren’t too dry and maybe bake a minute less or so. 🙂
The sunbutter we buy is quite oily, so it should be a straight swap. Can’t wait to try them.
I can’t imagine a cookie being easier to make, Brandi. I’ve never used coconut sugar but I like the idea of it. Now I just need to find it. Thanks for sharing a great recipe!
Thank you John! It is sooooo good and tastes nothing like coconut, so it’s not a coconut flavor issue at all! It is at whole foods, health stores and even Walmart carries it now!
Brandi, I have eaten Subway cookies and they are good! This is probably the best looking peanut butter cookie I have ever seen. It looks and sounds so scrumptious. I wish I had one right now. I love the ingredients; especially the coconut sugar! You make the best stuff 🙂
Thank you so much for saying that Judy! I really appreciate that…they are super delicious with the golden coconut sugar! Thank you 🙂
Yumm! I looove peanut butter cookies! These look fantastic!
Thank you Raechel! Me too…these are so delicious and too easy not to make them!
I need to try them made with maple sugar for the coating 🙂
Oh yes that should work great too!! I ran out of that a couple weeks back, need some more!
very interesting !!!
Good interesting?! Lol 🙂
yes, good haha!! I’m amazed with so many healthy things you do!!! incredible!
Aww thank you so much! 🙂
Wow amazing, so easy and so delicious! I am making these 🙂
Thank you!
Thank you so much Anne!! Please do…I’d love to know if you like them! 🙂
Wow, Brandi, YUM!
Thanks Heather!! I won’t admit how many I’ve eaten in the past few days, lol!! 🙂
I love how easy these must be to bake yet they look so perfect and tasty!
Thank you!! I can’t stop making them myself…which could be bad, haha!
Brandi, I CAN’T believe these gorgeous, perfect cookies were made from only 4 ingredients. I love when you do baked goods – I’m a sugarholic and at least when I make your recipes, I know that they’re not wreaking havoc on my arteries and waistline (unlike everything that I make!). I can’t wait to try these.
Aww thank you Nancy!! I appreciate your sweet compliments! It really is shocking but I was craving something sweet over the weekend and didn’t feel like whipping up one long baking ordeal, so I literally just grabbed the almond flour, peanut butter and syrup and threw them together…then decided the coconut sugar would add another beautiful, as well as, crunchy exterior. I was thrilled when it worked out SO perfectly and delicious! Truly, sometimes the easiest recipes can be the best ones!
Please let me know if you make them…I’d love your opinion either way! 🙂
What an awesome way for an experiment to turn out. I love when that happens! This is perfect for when the mood strikes. I’ll definitely let you know when I try it.
I LOVE peanut butter cookies! They are one of my faves, next to good ole chocolate chip! These look so great and healthy, love it Brandi! 🙂
Thank you so much Alice! Mine too!! These are so delicious and easy!
I am even not a fan of PB but these cookies look to hard to resist even,….Pure deliciousness!
Thank you Sophie! You can try sun butter! Another reader I believe made them with that! 🙂
That’s great & tasty alternative!
YUM, Brandi! Impressive and so easy and … peanut butter! Truly one of life’s heavenly and healthy pleasures. Thanks so much for sharing! =)
Thank you so much Christina! I agree, I’m in love with peanut butter!
Aw…Brandi, I need to try this recipe soon …I am crazy over peanut butter cookies. Often buy from subway. It’s time to make my own. Thank you for sharing!
Yes, Danny you must! These are so much better for you and honestly I think taste better! It’s also cheaper to make them! Deciding to roll them in coconut sugar makes them like no other peanut butter cookies I’ve had before!
That’s a creative idea! 🙂
I believe it! I have googled the copy cat recipe for the raisin ones! They were only 3 pts. each and you are right Subway makes the best cookies! Thanks for this!
Thank you so much! Subway, yummy cookies, but these are better I think and certainly healthier 🙂
My recipe is also featured here for review and works with maple sugar! Thanks to Gazing In for featuring my recipe! 🙂
http://gazingin.com/2013/01/28/4-ingredient-peanut-butter-cookies/
I just baked a batch and they are divine! I rolled them in maple sugar before baking. They’ll be a terrific dessert tonight alongside flourless chocolate cake. Speaking of chocolate and peanut butter, have you ever tried rolling the cookies in cacao nibs?
Wonderful Hannah! It means so much to me that you are trying several of my recipes 🙂 Flourless cake with cookies sounds like the perfect evening to me! No, I haven’t tried that yet with cocoa nibs, but now that you mentioned it, I think I will tomorrow! Yummy!
The cookies were a hit with all our guests! No one could believe the simple ingredients and how delicious they are. And we had whipped creme fraiche and started dipping the cookies…oh wow.
That’s so wonderful to hear, you made my night! I’m so happy your guests enjoyed them. I made a batch today as well for a friend and her family and they loved them. You can’t beat easy, quick and delicious can you?! 🙂
I really really love this recipe. This is the third time I’m visiting this post and I’m getting my oven ready 🙂
Thank you soooo much Danny! They have been my post popular recipe thus far! Did you end up making them? 🙂
will be making them soon and i’ll let you know how it goes 🙂
Hi Brandi, I wanted to bake these for Chinese New Year but having a hard time finding almond flour over here. Do you think there is any other flour I can replace with?
Hey Danny! I wouldn’t sub another flour because the almond flour gives lots of moisture and crisp and chew. You can easily make your own almond flour. All you have to do is grind up some almonds in a food processor, that’s it! Only difference is the kind in the stores doesn’t have the skins on them and is a bit softer than if you grind your own. But it will still work, grinding your own will probably just make them slightly chewier. He is another one of my cookie recipes where I grind my own almond flour, with the pics, for this specific recipe. It only tajes like 2 minutes. You can see here. Just make sure to measure the 1 cup of almond flour after you grind, not before! 🙂
http://thehealthyflavor.com/2012/08/01/double-chocolate-espresso-almond-cookies-vegan/
Hi Brandi, thank you so much for your reply. I do see almond powder over here but I thought that wasn’t almond flour. Silly me. I do have almonds at home with skin on. I’ll try blending on my own. It’s Chinese New Year tomorrow, most stores are closed now. But I’ll get those almond flour soon and try your double chocolate espresso version too! Thanks again! 🙂 Tomorrow starts the year of the snake in the Chinese zodiac. Happy New Year! 🙂
Oh good I’m so glad you found some! If you don’t buy it, it should work grinding your own as well! I can’t wait to hear after you try them! Happy new year to you too! 🙂
WOW! These cookies DO sound amazing–so smart to roll them in coconut sugar! Where have these cookies been all my life??
Oh you gotta make them, only 20 minutes, it’s so easy! I’ve seen so many people pinning it and some are just eating the dough, lol!!
On one recipe you had added the nutritional info, with calories. Wishing it were done on all of them, I’m trying to lose weight and just trying some vegan recipes, as I have a cousin who has controlled his cancer for three years (or more?) by eating vegan. Therefore, I’m trying to introduce more recipes to my family. Love your site so far, lots to explore! Thank you for sharing!
Thank you so much for visiting Donna! I just added the nutrition for these cookies. Sorry about that. I try to add the nutrition on all my recipes going forwrd, it can get a bit time consuming and delay me posting the recipe, so I post with the intention of coming back to add the nutrition stats. Then I get so busy with the next recipe, it slips my mind. 🙂 I will try to have the nutrition added more quickly. Thank you so much for following my blog! 🙂
Oh, and that’s wonderful news about your cousin…going vegan has been life changing for my husband and I as well!
Hi Brandi, I was looking for this recipe and I am glad I found it. It was in my inbox then it disappeared 🙁 I searched your site and finally found them, yeaaaah 🙂 So excited to make these cookies as I love simple and delicious recipes. I wonder if these would work equally well using almond butter? Thanks again!
Oh good! Yes, almond butter should work but it is oilier than peanut butter, so you may have to slightly increase the amount of almond flour so the batter can be formed into balls. Peanut butter is very dry, so that’s why it works so well. Try it out and let me know if you do the almond butter! Thank you! 🙂
Thank you so much Brandi. I will try them with peanut butter first. Bought a big bag to make my own homemade PB 🙂 I agree almond butter is oily so I won’t try it the first time around. I will post it when I make it. Thanks again 🙂
Hello Brandi,
I made these cookies today and they turned out amazing! Now I switched up a few things but this will be my go-to for when cravings hit. I just posted it on my page with a link back to your wonderful original recipe. A million thanks 🙂
Sincerely,
Eva
Thank you so much Eva!! I just checked it out! I’m so greatful to you for trying my recipe and linking back to me. More importantly, I’m glad you loved it. I’m a little addicted to them because they are so easy and hit the spot. Thanks again 🙂
Thank YOU Brandi! These are my new addiction! I love any recipe that is quick, easy and more importantly tasty and healthy. What more can you ask for from 4 simple ingredients right? Thank you for saving me from PMS hell and the junk that I would have reached for in my daughter’s “junk” drawer lol
Im so glad you enjoyed them! Thank you so much for the feedback…everybody has loved them. I find maple syrup to be much more liquidy than honey, so the honey may have made them drier. Also, make sure not to cook them too long, they can dry out quickly…mine are always crispy on the outside and moist on the inside. 🙂 Thank you again, I really appreciate it!
Hi Jessica! I’m not sure, others have all had success making them. Maybe a couple of things… Did you use commercial blanched almond flour? Did you use crunchy peanut butter or a brand that has added oils? Did you bake them too long? If you overtake them, they can become to crispy and brittle. Did you try removing them off the tray too soon while still warm? Any of those could contribute or help me to troubleshoot what may have happened. I’ve made them multiple times and never had that happen. Please let me know, so I can try to help 🙂
Would Almond butter work?
Yes, absolutely, I would recommend using roasted creamy almond butter, definitely not chunky. Also, my peanut butter has salt in it, so if your almond butter doesn’t have salt, then add a couple pinches of salt to the flour before mixing, for flavor. You can also add chocolate chips if you like before adding the wet. I do that when I make an almond butter version, since almond butter has less flavor than peanut butter. Let me know how they turn out! 🙂
These look fantastic but I’m allergic to almonds. Any other fours I could use? Coconut flour? I’m not educated in the properties of various flour types. Thanks!
Hi Laurel! No, coconut flour wouldn’t work at all for these actually. Coconut flour absorbs TONS of liquid and makes things very dry and crumbly. Your best option would be to use raw sunflower kernels ground up into “flour” with your food processor. Since blanched almond flour is more fluffy, then you will probably need to use maybe a couple extra tablespoons or so of the ground up sunflower kernels to have enough. You want the dough to be sticky, but dry enough to roll into balls with your hands. It may make them more delicate after baking too, so just make sure to use parchment paper and let the cookies COMPLETELY cool before handling and don’t pull them off the pan with your hands…use a thin metal spatula and transfer them to a cooling rack. Please let me know how they turn out!
These cookies were TRULY fantastic! My entire family loved them! I do have to say, they didn’t last very long… Whoops.
Haha, that is a good problem to have!
Another recipe added to my list. Thank you. Tried 8 recipes and my family loved them all!
Wonderful Ayisat!! So glad to hear that so much!
I made these cookies today. Very Good and so simple to make. Thank you so much for all you do, it is very much appreciated.
There are several of your recipes that I have made, all good.
Cindi
I’m so happy to hear that Cindi! Thank you so much for the awesome, sweet feedback, I love hearing it!
My 14 year old son helped me make these. He really liked them. They were super easy and I had a hard time keeping my fingers out of the bowl and glad no one saw me liking the bowl. The texture is head on and they are so crispy without any oil. Great, fast recipe.
I’m so happy to hear these cookies were perfect and such a hit for your son a s well, thank you so much for the feedback Estee!
I just made these. I didn’t have any coconut sugar, or any other kind of sugar so i didn’t roll them in anything. I added about 1/2- 1 teas. of vanilla extract. They are delicious! ! Thank you!
I’m so glad you loved these so much Sherry, thank you so much for making them! I really appreciate the feedback!