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This homemade 3-ingredient Peanut Butter Cookies are an easy recipe that's vegan, gluten-free, and keto-friendly, made with just a handful of pantry staples. With no eggs, refined sugar, or dairy, these cookies are incredibly easy to make in under 30 minutes. Perfect for peanut butter lovers, they're rich, buttery, and melt in your mouth!
Why You'll Love These Cookies
These cookies are a dream for anyone looking for an easy, no-fuss dessert. With just one bowl and three ingredients, they come together quickly and bake to perfection. The almond flour gives them a delicate, buttery texture, while the maple syrup ensures they're naturally sweetened and egg-free. They're versatile too—customize them with your favorite add-ins or enjoy them as is for a melt-in-your-mouth experience.
Ingredients for Vegan Peanut Butter Cookies
- Base Ingredients:
- 2 cups natural peanut butter (just peanuts and salt)
- 2/3 cup pure maple syrup
- 2 cups almond flour, finely ground
- Optional Enhancements:
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup vegan chocolate chips
- 1/2 cup crushed peanuts for topping
- For Coating (Optional):
- 1/4 cup coconut sugar
- Flaky sea salt for sprinkling
- 8 oz vegan dark chocolate for dipping
- Equipment Needed:
- Large mixing bowl
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Fork for cross-hatching
- Wire cooling rack
Step-by-Step Instructions
- Prepare Your Workspace
- Position oven rack in center. Preheat to 350°F (175°C). Line two baking sheets with parchment paper. Gather all ingredients and ensure they're room temperature.
- Mix the Base
- In a large bowl, stir peanut butter until smooth and well-mixed. Add maple syrup and beat until completely combined, about 1 minute. Add vanilla if using.
- Add Dry Ingredients
- Fold in almond flour gradually, using a spatula to incorporate fully. Mixture should form a soft, pliable dough that holds together but isn't sticky. Add optional mix-ins if desired.
- Shape the Cookies
- Scoop dough using a 2-tablespoon measure. Roll into balls between palms. Place 2 inches apart on prepared sheets. Press with fork to create criss-cross pattern, dipping fork in water between presses to prevent sticking.
- Optional Garnish
- Sprinkle with coconut sugar or sea salt if desired. Press any additional toppings gently into surface.
Baking and Cooling Process
- Initial Bake
- Bake one sheet at a time for 10-12 minutes until edges are lightly golden but centers still look slightly soft. Don't overbake - they'll continue firming up while cooling.
- Cooling Stage One
- Let cookies rest on baking sheet for exactly 5 minutes. They'll be very soft and delicate at this stage.
- Final Cooling
- Transfer carefully to wire rack using a wide, flat spatula. Allow to cool completely, about 30 minutes, before handling or decorating.
- Optional Decoration
- If dipping in chocolate, wait until fully cooled. Melt chocolate in double boiler, dip half of each cookie, and place on parchment to set.
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Troubleshooting Guide
If dough is too sticky, add almond flour one tablespoon at a time. For crumbly dough, add peanut butter one tablespoon at a time. Cookies spreading too much? Chill dough for 30 minutes before baking. For softer cookies, reduce baking time by 1-2 minutes. For crispier edges, increase baking time by 1-2 minutes. Ensure peanut butter is well-stirred and at room temperature for best results.
Storage and Make-Ahead Tips
Store in airtight container at room temperature for 5 days, layered between parchment paper. Refrigerate up to two weeks in sealed container. Freeze baked cookies up to 3 months - wrap individually in plastic wrap then place in freezer bag. Thaw at room temperature for 30 minutes before serving. Cookie dough can be frozen in balls for up to 3 months - bake directly from frozen, adding 2-3 minutes to baking time.
Frequently Asked Questions
- → Can I use a different nut butter?
While this recipe is designed for natural peanut butter, you can try other smooth nut butters like almond or cashew butter. Just ensure it's a natural nut butter without added oils or sugar.
- → Why do my hands need to be damp when rolling the cookies?
Damp hands prevent the cookie dough from sticking to your fingers. The moisture creates a barrier between your skin and the sticky dough, making it easier to shape the cookies.
- → How do I know when the cookies are done?
The edges should be very slightly golden brown. For chewy cookies, bake for less time (around 10 minutes), and for crispy cookies, bake longer (up to 15 minutes).
- → Why do the cookies seem so soft when they come out of the oven?
This is normal - the cookies will be very soft when hot but firm up significantly as they cool. Let them cool completely on the baking tray before moving them.
- → Can I substitute the maple syrup?
The maple syrup provides both sweetness and moisture. While you might be able to use other liquid sweeteners, the texture and taste will be different from the original recipe.