Peanut butter cookies saved the day when I had almost nothing in the pantry. It was a rainy afternoon, and we were out of eggs, butter even chocolate chips. But I had peanut butter, almond flour, and maple syrup. My little one looked up at me with those eyes that say, “Mama, is there a treat today?” And just like that, these 3-ingredient peanut butter cookies were born.
What came out of that oven? Pure gold. Soft, chewy, naturally sweet, and full of that nutty, nostalgic flavor we all adore. Since that day, these cookies have been our go-to for everything after-school snacks, late-night cravings, road trips… you name it. You’d never guess they’re made without eggs, dairy, or refined sugar.
Why These Peanut Butter Cookies Will Become Your Family’s Favorite
They’re:
- Made with just 3 ingredients (yes, really!)
- Vegan, gluten-free, egg-free, dairy-free, and refined sugar-free
- Quick to mix, easy to bake, and even easier to love
- Keto-friendly if that’s your jam
- Kid-approved and adult-adored
3-Ingredient Peanut Butter Cookies (No Egg + Vegan)
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
- Cookie Scoop or Hands
Ingredients
- 1 cup Smooth Natural Peanut Butter unsweetened, unsalted
- 1.25 cups Almond Flour blanched, spooned and leveled
- 0.33 cup Maple Syrup or agave syrup
And the best part? No mixer, no chilling, and no fuss. These are cookies the way grandma meant them to be from the heart. Simple, satisfying, and impossible to mess up.
The 3 Pantry Staples You’ll Need
1 cup smooth natural peanut butter
I always go for the unsweetened, unsalted kind. If your peanut butter is extra oily, give it a good stir first. And smooth is key here chunky won’t give you that dreamy texture. It’s the heart of these cookies, so don’t skimp!
1 1/4 cups almond flour (blanched)
Make sure it’s spooned and leveled, not packed. Almond meal can work too, but I find the blanched flour gives a softer bite. It’s my go-to trick for light yet rich cookies.
1/3 cup maple syrup
This is what binds everything together. It adds natural sweetness and keeps the cookies moist. You can also use agave if you’re out of maple.
That’s it. No eggs, no butter, no milk just pure cookie magic.
Let’s Make Them: Step-by-Step Instructions
1. Preheat and prep.
Set your oven to 180°C (350°F) and line two baking sheets with parchment paper. This keeps your cookies from sticking and saves clean-up later!
2. Mix it all together.
Toss the peanut butter, almond flour, and maple syrup into a mixing bowl. Stir until combined. Let it rest for 2 minutes the dough thickens beautifully. It should feel like a soft, sticky paste, but firm enough to roll.
3. Roll into balls.
Use damp hands or a cookie scoop to form 20 little balls, about 24g each. Place them on your trays with a bit of space in between.
4. Press and shape.
Now comes my favorite part. Take a fork and press down gently on each ball, then again the other way, to make a criss-cross. You can also flatten them with your hand if you like a chunkier cookie.
5. Bake with love.
Pop them in the oven for 10–15 minutes. Less time = soft and chewy. More time = golden and crisp. Either way, the edges should be just starting to brown.
6. Cool and enjoy.
Let them cool on the tray they’ll firm up as they rest. (Don’t be tempted to move them too early I’ve broken a few!)
How to Store These Beauties
They’re best on the day you bake them warm, fresh, heavenly. But they also keep like a dream:
- In an airtight container at room temp: 5 days
- In the fridge: 2 weeks
- In the freezer: up to 2 months (just thaw and nibble!)
Make a big batch these treats disappear fast!
FAQ
Just combine peanut butter, almond flour, and maple syrup. Stir, roll, flatten, bake that’s it!
In this recipe, maple syrup replaces eggs by acting as a binder. No need for flax eggs or fancy replacements.
They might need a little more almond flour if too soft, or a longer baking time to set. Let them cool fully to firm up.
Without eggs, cookies can be softer and more delicate. But with the right combo (like maple syrup + nut butter), you won’t miss them one bit.
Maple syrup, mashed banana, or applesauce can all work but for these, maple syrup is your best friend.
You can just be sure to replace the moisture and binding. In this vegan cookie recipe, we’ve done exactly that.
From My Kitchen to Yours
These peanut butter cookies aren’t just a recipe they’re a memory in the making. Whether you’re baking for a party, a school lunchbox, or a cozy night in, I hope they bring joy to your home like they have to mine.
If you try them, tag me @dolcerecipe I love seeing your creations!
With warmth and a cookie in hand,
Anna
