These easy vegan peanut butter cookies require no flour, only 6 ingredients, and are the most peanutty! Crispy on the outside and soft on the inside sprinkled with chopped peanuts on top. Gluten-free vegan peanut butter cookies
See all peanut butter cookies beat peanut butter cookies. There is no flour added to these cookies which means 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 with a cup of tea!
This easy peanut butter cookie recipe requires no flour and only uses 6 ingredients and only takes 5 minutes to put together! It couldn’t be easier and you’ll end up with the most decadent cookies in minutes.
More cookie recipes:
Carrot Cake Oatmeal Cookies
Miso Lemon Pepper Chocolate Chunk Cookies
Almond Joy Cookies are gluten-free and vegan
Snickers Cookies are gluten-free
Baklava Cookies
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Flourless Peanut Butter Cookies
These easy vegan peanut butter cookies require no flour, only 6 ingredients, and are the most peanutty! Crispy on the outside and soft on the inside sprinkled with chopped peanuts on top. The best gluten-free vegan peanut butter cookies
Serving: 8
Calories: 120kcal
material
- 1/2 the cup (130 g) Smooth peanut butter
- 1/4 the cup (30 g) powdered sugar
- 1/4 teaspoon Baking soda
- 1/8 teaspoon salt More or less based on the salt content of the peanut butter
- 1 spoon Mix flaxseed meal with 2 tablespoons of water
- 1.5 table spoon Maple syrup
- 1 table spoon Crushed peanuts
- Optional add-ins: a few drops of vanilla extract, or a sprinkle of cinnamon. Mix in the flour.
instructions
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Scoop and measure the peanut butter and let it sit at room temperature for 15 minutes or until it’s easier to work with. You can also microwave it for few seconds. Then add to a bowl.
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Add the rest of the ingredients and mix really well. (Use warm maple syrup to make it easier to mix well). Chill in refrigerator for 30 minutes
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Use a cookie scoop to scoop dough onto a parchment-lined baking sheet. (Make these into small cookies, as there is no gluten to keep them delicious if too large. I make about 1-1.5 tablespoon size). Top with crushed peanuts.
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Preheat the oven to 340 F (170c) and bake for 10-11 minutes. When the cookies are golden, remove from the oven.
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Let them cool on the sheet for 10 minutes. Then transfer to a serving plate or storage container.
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These cookies are best and crisp the day they are made. They will be slightly softer the next day. You can reheat them in the oven to crisp them up!
Comment
- 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: Place powdered sugar, cane sugar or other sugar of choice in a blender, blend until slightly powdery and use
nutrition
nutrients
Flourless Peanut Butter Cookies
No. per job
calories 120
54 calories from fat
% Daily Value*
thick 6 grams9%
1 gram of saturated fat6%
Sodium 80 mg3%
potassium 133 mg4%
carbohydrates 12 grams4%
1 gram of fiber4%
7 grams of sugar8%
protein 5 grams10%
Vitamin C 0.01 mg0%
calcium 13 mg1%
iron 0.4 mg2%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Smooth Peanut Butter – The higher the quality of your peanut butter, the better the cookies
- Powdered sugar and maple syrup add sweetness to these cookies. If you don’t have powdered sugar, put cane sugar in a blender, blend and use.
- Baking soda helps this rise and crisp up
- Salt helps bring out the sweetness. If your peanut butter already has lots of salt added, go easy
- Instead of eggs we’re adding a homemade flax egg – it’s flaxseed meal mixed with 2 tablespoons of water.
- Crushed peanuts add a nice crunch – you can use raw or toasted salt
Suggestion:
- For stiffer cookies, add 1-2 tablespoons of tapioca starch or all-purpose flour to the dough.
- These cookies are best and crisp the day they are made. They will be slightly softer 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 to make it easier to work with.
You can also microwave it for few seconds. Then add to a bowl, add the rest of the ingredients and mix really well. (Use warm maple syrup to help with this). Cool the mixture for 15-30 minutes.
Use a cookie scoop to scoop dough onto a parchment-lined baking sheet. Top with crushed peanuts.
Preheat the oven to 340 F (170c) and bake for 10-11 minutes.
When the cookies are golden, remove from the oven. Make them into small cookies. These will be fine cookies because there is no gluten to hold them together. I make mine about 1-1.5 tsp in size.
For firmer cookies, add 1-2 tablespoons of tapioca starch or flour to the dough.
Let them cool on the sheet for 10 minutes. Then transfer to a plate or storage container.
Storage:
Make sure these peanut butter cookies cool completely before storing. Store them at room temperature in an air-tight container, such as a Tupperware.