Peanut butter cookies are a classic and this version is super easy with only 4 ingredients that may already be in your pantry! Prefect if you’re looking for a dessert that’s gluten-free and vegan.
They’re crispy on the outside, chewy on the inside, and not too sweet. Plus, this recipe is gluten-free, egg-free, dairy-free, oil-free, vegan, and actually pretty nutritious. Two thumbs up!
Did you know peanuts aren’t actually a nut? You probably did, but in case I’ve just blown your mind, they’re a legume! That means you’re getting a tasty dose of plant-based protein in these cookies—score!
Before we jump into how they’re made, let’s answer some questions you might have:
What kind of peanut butter should I use?
Natural peanut butter! Stay away from that jar of PB with the bears when it comes to this recipe. The only ingredients that should be in your peanut butter are peanuts and maybe a little salt. I’ve used a smooth peanut butter for this recipe, but you can also use crunchy PB if you want a little extra texture.
Can you use different nut butters?
Yes, technically you should be able to use most nut or seed butters that have a similar texture to PB, but the flavour will definitely be different. For a similar taste that’s peanut free (aka. allergy + school friendly), try homemade sunflower butter! (**important to note that if you do use sunflower butter, your cookies might turn green inside. Super alarming when you don’t expect it. But a totally normal and safe reaction between the baking soda and sunflower seed butter.)
Can I use a different flour?
The only other flour I have tested is homemade sunflower seed flour – which worked well. But like I mentioned above, sunflower seeds may lead to green cookies. I think you could probably sub other flours, but I haven’t tested any and I’m sure the texture would be different. If you try a different flour, do let me know how it goes!
Do I need to use brown sugar?
You should be able to use regular sugar or golden sugar with similar results. Coconut sugar is also an option, but your cookies will be less sweet and the texture may be slightly different.
The 3 simple steps to make PB cookies:
Slowly combine your peanut butter and hot water. Then cream in the brown sugar. Once combined, add in the almond flour, and baking soda. Use your hands to knead dough. It should be a crumbly dough, but old together when squeezed.
Once your dough is mixed, take a heaping tablespoon and shape into an evenly thick 2cm disk. Place the cookie disk on a baking sheet and cross hatch with a fork. The cookies will not spread much in baking.
Bake the cookies for 10-12 minutes at 350°F and then let them cool on the baking sheet.
Easy Peanut Butter Cookies
Simple peanut butter cookies are a classic treat. These are crispy on the edges, chewy inside, and perfect for those following a vegan or gluten-free diet! But most importantly, they're crazy delicious.
- 1 cup peanut butter (natural + sugar free)
- 1/4 cup hot water
- 3/4 cup brown sugar (packed)
- 1 cup almond flour
- 1 tsp baking soda
Set oven to 350°F.
In a bowl, slowly mix together the hot water and peanut butter. Once combined, cream in the brown sugar.
Add the almond flour and baking soda to the peanut butter mixture and mix well. You may find it easier to knead the dough together with clean hands to combine. Once mixed, the dough should be somewhat crumbly, but hold together when pressed.
Start to form cookies using a heaping tablespoon of dough. First, roll and squeeze the dough into a ball. Then, start to shape the ball into an evenly thick disk of about 2 centimetres. The cookies will not spread much when baked, so they do not need to be generously spaces. The dough should make 15-17 cookies, depending on the size.
Once all cookie disks are on the pan, with a fork, create a cross hatch pattern on each cookie by pressing down in opposite directions.
Bake cookies for 10-12 minutes. Once baked, let the cookies cool on the baking sheet before removing them.
If you make these vegan peanut butter cookies, be sure to tag me on Instagram! I’d love to see.
This recipe is so good. So simple. They reminded me of my mother’s recipe. I made them today. (Four at a time) by using my air fryer. It is a hot day in California and didn’t want to use my oven. I put them in my air fryer for 12-14 minutes. They came out soft with crispy edges. Yum.
Thank you so much.
So glad you liked them, Renee! Thanks for sharing the air fryer tip 🙂