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There’s just something about peanut butter cookies that takes me right back to childhood. Perhaps it’s that sweet, oh-so familiar peanut buttery cookie flavor, or maybe that fun criss-cross design on top. Whatever it is, peanut butter cookies will always hold a special place in my heart, and I know there’s a good chance you feel the same way!

Thankfully, peanut butter cookies have never been easier to make! As I’m about to reveal, you can actually make soft, delicious peanut butter cookies with just 4 ingredients. No mixer or long list of separated wet and dry ingredients involved here – no sir! Let me show you just how simple this process is…

1 – First, preheat your oven to 350º degrees. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on it’s own.

2 – Next, add the peanut butter, garbanzo flour, maple syrup and just 1/4 tsp. of salt to a bowl and mix well. Pinch off a tiny bit of dough and see how it tastes. Does it seem like it has enough salt? If not, add the remaining 1/4 tsp. and stir again. But since some peanut butters have more salt added than others, the one 1/4 tsp. initially added may be enough. (I almost always add the second 1/4 tsp. of salt, though!)

3 – Place the dough onto your baking sheet in the form of nine equal-sized dough balls. If the dough seems too wet or soft to handle, place it in the fridge for 10 minutes or longer to firm up a bit.

4 – Once those balls are on the sheet, use a fork to make those famous criss-cross marks across the top of each cookie.

Your fork work does not need to be perfect…. obviously!!

5 – Bake your cookies in your preheated oven for 11 – 12 minutes. Immediately transfer them to a cooling rack once they’re done.

And that’s all there is to it! Soft and sweet peanut butter cookies in less than 25 minutes…

I hope you love these peanut butter cookies as much as we do!

Watch this video to see how I make these cookies!

4-Ingredient Soft Vegan Peanut Butter Cookies – (Gluten free, too!)

Makes 9 cookies


  • 3/4 cup Creamy All Natural Peanut Butter
  • 1/2 cup (60 g.) Garbanzo Bean Flour** (aka: Chickpea Flour, which you can buy HERE)
  • 1/2 cup Pure Maple Syrup
  • 1/4 – 1/2 tsp. Salt

*You can find flat parchment sheets HERE

**If you use a nut butter other than peanut butter, you may need to add 4 – 5 extra tablespoons of garbanzo flour to help thicken it up. Especially if that nut butter is on the runny side.




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Im just wondering, why use bean flour (never heard if it, from Norway) instead of normal flour? Health? Taste? Texture? I’m very curious!


Audrey Dunham

Hi there! Bean flour is much richer in nutrients such as fiber, protein, vitamins and minerals, whereas regular flour has been processed and stripped of most of those nutrients. Whole grain flours are great options, as well, however I haven’t tried any of them in this recipe. Thanks for the question!



Hi Audrey,

I made these cookies last Saturday as a pre-Jeff Dunham tour treat and they are the best peanut butter cookies I have ever had! Thank you for sharing this recipe.

One question: is there any brand of all natural peanut butter that doesn’t taste grainy? I ended up using regular peanut butter in this recipe because I was afraid of buying another kind of natural peanut butter that tasted grainy.

Thank you,



Audrey Dunham

Hi Rebekah! So glad you like the cookies! I’m a big fan of MaraNatha brand; they seem to do a nice job of making nut butters super smooth. Otherwise, Nutzo brand is a good one to try, as well. Please let me know what you think it you try either one! Hope this helps. 🙂


Marina Markou

Morning, can I use honey instead of maple syrup?

Thank you 😊


Audrey Dunham

Hey Marina, I’ve honestly never tried it! Since maple syrup is vegan, that’s the route I go with this recipe. The texture and flavor are just perfect for these cookies!


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