Let Me Tell You About These Cookies
Okay, so the first time I tried these 3 ingredient peanut butter cookies (vegan, gluten-free, too), I was standing in my kitchen at 10pm, craving something sweet but totally not up for complicated recipes—because who is at that hour? My dog just looked at me like, again? Yep. It’s one of those ridiculously easy things you whip up when you think, “I probably should just have fruit,” but then… Cookies. I mean, I’ll level with you, the first batch was almost gone before they even cooled—though one did end up on the floor, but that’s a story for another day.
Why You’ll Love This Recipe (Like, Seriously)
I make these when I’m in that must-have-cookie-now mood (which, to be honest, is more often than I care to admit). My family goes absolutely wild for them, especially because they’re ready so fast — sometimes too fast, honestly, as in, I blink and someone has polished off half the tray. These are my go-to when friends pop by unexpectedly because gluten-free can be a pain but these? Easy peasy. The best part (apart from scarfing down the dough) is there’s basically zero cleanup. On tough days, it’s the perfect small victory: three ingredients, no drama, just melt-in-your-mouth bites.
What You’ll Need (Plus Some Swaps)
- 1 cup peanut butter (smooth or crunchy, your life, your choice! I’ve even used the fancy organic kind, though honestly, the supermarket one is just as good—sometimes I even sneak in almond butter if I’m feeling all posh)
- 3/4 cup sugar (literally any variety; white, coconut, brown… My gran swore by golden caster but, yeah, I use what’s in the cupboard)
- 1 flax “egg” (1 tbsp ground flaxseed + 2.5 tbsp water. If I’m out of flaxseed, chia seeds work, or even, well, that Bob’s Red Mill egg replacer stuff if I remember to buy it)
- Pinch of salt (optional, if your peanut butter isn’t already salty)
How To Make These (Almost Too Easy, Honestly)
- Preheat the oven to 350°F (about 180°C). Trust me, do this first or you’ll be fighting the urge to eat the dough while you wait!
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes; it’ll go all thick and gloopy—and if it looks weird, that’s normal.
- In a bigger bowl, add the peanut butter and sugar. Give it a quick mix. This is where I usually sneak a taste (cook’s privilege).
- Stir in the flax egg. The dough will come together fast—maybe leave your spoon behind and use your hands if it gets too sticky. Or don’t, I’m not the baking police.
- Line a sheet pan with parchment (but a bit of foil or honestly, straight on a non-stick pan has worked fine in a pinch). Scoop about tablespoon-sized blobs and roll them into balls. I do this with my hands ‘cause, well, less dishes. Squish them down with a fork for that classic criss-cross look. They’ll look kinda unfinished but that’s part of the charm.
- Bake for 8-10 minutes or until the edges are juuust golden. They’ll feel soft when you first pull them—don’t worry, just let them cool for a bit (if you can wait—it’s tough, I know).
Notes Because… I’ve Messed These Up Before
- If you use natural peanut butter, give it a good stir otherwise the texture’s all over the place.
- Cookies too dry? Could be that the flax “egg” sat too long—has happened to me on more than one distracted afternoon.
- Actually, I find it works better if you underbake them a smidge; they’ll set up as they cool (and I like them a bit gooey, anyway).
- I learned the hard way not to skip the parchment, unless you want a bit of a pan-scraping party (yikes).
Variations I’ve Tried (Some Actually Work!)
- Add a handful of dairy-free chocolate chips—honestly, who’s gonna stop you?
- A splash of vanilla or a sprinkle of cinnamon can be nice, if you’re feeling fancy.
- I did try adding coconut flakes once. Wasn’t my favourite, got a bit weird with the texture but maybe you’ll like it?
- I sometimes use half almond butter and half peanut butter if that’s what’s lurking in the fridge.
You Don’t Need Much Gear (Promise)
- Mixing bowls. If you only have one, just wipe it out between steps—I’m not above shortcuts.
- A fork (for the criss-cross and, if you ask me, for nibbling stray dough bits).
- Baking tray. I once used the bottom of a roasting pan and the cookies totally survived.
- Parchment paper, or just oil the tray like your gran probably did.
Storing These (If You Have the Willpower)
So, airtight container, room temp, two to three days—though, honestly, in my house it never lasts more than a day! If you do hide a few for later, I think they taste even better the next day—kinda fudgy and somehow more peanutty (it’s a word, trust me).
How We Serve ‘Em (Or, How They Disappear)
I like them with a mug of strong tea—or milk if you’re keeping it classic. My little cousin dips his in oat milk and claims it’s “the only way,” which… fair enough. Sometimes I crumble one over vegan vanilla ice cream late at night (yes, I eat cookies at all hours; no, I don’t recommend checking your email after midnight, but no one’s perfect).
If I Could Go Back In Time: Pro Tips
- Don’t skip letting them cool, I once tried rushing them out just to taste while they were still soft and it kind of fell apart in my hands (still good, but mess everywhere).
- Actually, measuring the peanut butter isn’t essential, but if you wing it, don’t blame me if you end up with a runny mess or earth-brick cookies. Been there, not fun.
- Mixing it all in one bowl sounds easier but the flax egg never mixes in properly; on second thought, just dirty that extra bowl.
FAQ: Real Questions, Real Answers
- Can I use another nut butter? Absolutely. Almond, cashew, whatever—you might need to tweak the sugar if it’s unsweetened, though. Or not, live dangerously!
- How do you keep them from crumbling? Let them cool—really! And if they’re extra crumbly, maybe the flax egg needed more time or you used super dry peanut butter, which is totally what tripped me up once.
- Are these healthy? Uh, well, they’re better than some—but I mean, there’s sugar. Life’s short. It’s a biscuit, not a salad, right?
- Can you freeze them? Yep! Stick ‘em in a freezer bag (I try to separate layers with a bit of parchment). Thaw on the counter—not in the microwave unless you want cookie soup.
- Does the type of sugar matter? Not really. I used coconut sugar last week and it was a bit less sweet, but still gone by morning.
- Do I have to use the criss-cross fork thing? Nah, but, honestly, it makes them feel like “proper” peanut butter cookies—plus who doesn’t love a bit of tradition?
- Can I double (or halve) the recipe? For sure. I’ve even, erm, tripled it during the holidays… measuring optional, as long as you keep the ratios. Makes cleanup more, but your neighbours might like you more, too.
By the way, if you’re ever stuck on what to bake when your cupboards are half empty, these cookies are basically my fallback plan. Oh, and don’t get me started on the time my uncle tried to add marmite—let’s just say, not all experiments are worth repeating!
Ingredients
- 1 cup creamy peanut butter (natural or regular)
- 3/4 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons almond milk (or other plant-based milk)
- 1 tablespoon flaxseed meal (optional, for binding)
- 1/4 cup dairy-free chocolate chips (optional, for topping)
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a mixing bowl, combine the peanut butter, coconut sugar, and vanilla extract. Stir until smooth and well combined.
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3Add the baking soda, salt, almond milk, and flaxseed meal if using. Mix thoroughly until a soft dough forms.
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4Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place on the prepared baking sheet. Gently flatten each with a fork, making a crisscross pattern. Top with dairy-free chocolate chips if desired.
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5Bake for 10-12 minutes, or until the edges are set. Do not overbake; cookies will firm up as they cool.
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6Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140 caloriescal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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