back
to top

4-Ingredient Soft Vegan and Gluten Free Peanut Butter Cookie Recipe

Jump to Recipe Jump to Video Print Recipe
4.91 from 11 votes

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 (and in under 20 minutes). No mixer or long list of separated wet and dry ingredients involved here – no sir!

Peanut butter cookies in a bowl on a table

Why this Recipe Works:

  • The addition of garbanzo bean flour gives these cookies an extra punch of fiber and protein.
  • The maple syrup in this recipe gives these cookies a nice subtle sweetness without the used of processed sugar.
  • Using only 4 simple ingredients, this recipe is so easy to make, and the clean up is minimal.

Looking for other easy cookie recipes? You have to check out my Vegan Cinnamon Shortbread Cookies, my 5-Ingredient Guiltless Elvis Cookies, and my Soft and Chewy Ginger Snaps!

How to Make 4-Ingredient Soft Vegan Peanut Butter Cookies:

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. Since peanut butters vary in added salt, 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.  (I almost always add the second 1/4 tsp. of salt, though!)

3 – Place the dough onto your baking sheet in the form of 9 -10 equal-sized dough balls. If the dough seems too wet or soft to handle, add an extra tablespoon or two of flour.

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

Baked peanut butter cookies on a cookie sheet
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.

Baked peanut butter cookies on a cooling rack

And that’s all there is to it! Soft and sweet peanut butter cookies in less than 20 minutes…

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

Baked peanut butter cookie on a butcher block cut in half
Baked peanut butter cookies in a bowl on a table

Top Tips for Making 4-Ingredient Soft Vegan Peanut Butter Cookies:

  • Only add 1/4 tsp. salt of dough to begin with, and then test your dough. If it needs more salt, add an addition 1/4 tsp.
  • 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.
  • Almond flour also works in this recipe.  
  • When buying peanut butter, purchase a type that only includes peanuts and maybe salt in the ingredients.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Peanut Butter Cookies

4-Ingredient Soft Vegan and Gluten Free Peanut Butter Cookie Recipe

Soft and delicous peanut butter cookies have never been easier to make! All you need is 4 ingredients and less than 20 minutes. Bonus: These are healthy enough to enjoy for breakfast!
4.91 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Desserts, Vegan Peanut Butter Cookies
Prep Time: 7 minutes
Cook Time: 12 minutes
Total Time: 19 minutes
Servings: 9 - 10 cookies

Ingredients

Instructions

  • 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.
  • 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. (I almost always add the second 1/4 tsp. of salt, but it depends on how salty your peanut butter is.)
  • Place the dough onto your baking sheet in the form of 9-10 equal-sized dough balls. If the dough seems too wet or soft to handle, add an extra 1 - 2 tablespoons of flour.
  • Once those balls are on the sheet, use a fork to make those famous peanut butter cookie criss-cross marks across the top.
  • Bake your cookies in your preheated oven for 11 - 12 minutes. Immediately transfer them to a cooling rack once they're done.

Video

Notes

  • 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.
  • Only add 1/4 tsp. salt of dough to begin with, and then test your dough. If it needs more salt, add an addition 1/4 tsp.
  • Almond flour can be used instead.
  • When buying peanut butter, purchase a type that only includes peanuts and maybe salt in the ingredients.
  • You can find flat parchment sheets HERE
 
 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

print recipe

Don’t Miss a Recipe!

Get all my recipes in your inbox when you sign up below.

Privacy Policy

Comments

Ragnhild

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

Reply

Audrey Dunham

Hi there! Bean flour is much richer in nutrients such as fiber, protein, vitamins and minerals, whereas regular all purpose flour has been processed and stripped of most of those nutrients. Whole grain flours are also great options and almond flour as well. Thanks for the question!

Reply

Rebekah

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,

Rebekah

Reply

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. 🙂

Reply

Marina Markou

Morning, can I use honey instead of maple syrup?

Thank you ?

Reply

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!

Reply

Linda

Can you use something else besides garbanzo bean flour?

Reply

Tamy

Wow I’ve made these twice this week. SO GOOD! Easy, too! Thanks so much xo

Reply

Audrey Dunham

So glad you like them, Tamy!

Reply

Lynn

Thanks so much for making me a PB cookie addict! I’m making them now…again (because the last batch was eaten si quickly) 😊 This truly is a quick n easy, DELICIOUS cookie.

Reply

Audrey Dunham

So happy you love them, Lynn!! We’re BIG fans of these cookies in our home, as well.

Reply

Belén

5 stars
Hi! these are bomb, I ran out of maple syrup. How can I replace it? (vegan), I don’t have Molasses either. Can I replace it with sugar?
Btw thank you for this recipe, simple yet so yummy, I love both chickpea and peanuts

Reply

Audrey Dunham

So glad you like these! One of our faves as well. To replace maple syrup, you’d actually need another liquid sugar, such as agave. However, if your peanut butter is on the thin/runny side, you might be able to get away with sugar. Please let me know how it turns out!

Reply

Belén

5 stars
Hi! I’m the one who asked if I could replace the maple syrup with sugar. I did and it turned out good! I replaced it with 1 cup of sugar and added three tablespoons of almond milk, they turned out great and my dad that had them for the first time liked it. The only difference is that they were a little bit more chewy, but still good.
Thank u!

Reply

Jojo

5 stars
These are absolutely deelish! I did sprinkle a touch of cinnamon and put a big Chocolate chip in the middle of each. Thanks for the recipe.

Reply

Audrey Dunham

Fantastic! Thanks so much for the kind words and for taking the time to comment. I add pumpkin pie spice to mine every now and then, but I think I’ll take your lead on the chocolate chip. Love it!

Reply

Annie L

5 stars
Easy and v yummy. The first time I made them, I used a mixer and I think I over mixed the batter, it was sticky and difficult to work with. The second time I hand mixed and it was faster and easier, and they turned out better. Thanks for the great recipe!

Reply

Audrey Dunham

Thanks for taking the time to write! So glad you like these cookies – we LOVE them, too! And – Great note on the mixer, thanks for sharing. 🙂

Reply

Kathy

5 stars
These are delicious! And healthy! Thank you for the recipe 🙂

Reply

Audrey Dunham

So happy you like them!! Thanks for taking the time to comment. 🙂

Reply

Lisha

5 stars
I made these with almond butter and they are divine. My Cookie Monster husband couldn’t be happier. Garbanzo bean flour has been such a wonderful and versatile addition to my kitchen. Thanks for the recipe!

Reply

Audrey Dunham

Thank you so much for this, Lisha! I’ve made them with a mixed nut/seed butter (Nutzo brand), as well, and they were a success. And I so happy you’re loving the garbanzo flour! It’s truly one of my favorite flours and I use it as much as I can. Thanks, again for taking the time to write!

Reply

Jojo

5 stars
These are absolutely amazing! You can eat the dough. I add Chocolate chips! Fabulous!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.