4-Ingredient Soft Vegan Peanut Butter Cookies (Gluten Free Option)

Soft vegan 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!

Why this Recipe Works:

• The addition of garbanzo bean flour gives these cookies an extra punch of fiber and protein. However, these cookies can certainly be made with regular all-purpose flour, as well!
• The maple syrup in this recipe gives these cookies a nice subtle sweetness without the use 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 Funfetti Chocolate Chunk Cookies, 5-Ingredient Guilt-Free Elvis Cookies, my Soft and Chewy Ginger Snaps! 

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

1 – First, preheat your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on its own.

2 – Next, add the peanut butter, 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, by the way!)

3 – If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough. 4 – Roll the cookie dough into 9-10 equal-sized balls and place on your parchment-lined or nonstick baking sheet.

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

6 – Bake your cookies in your preheated oven for 9 – 10 minutes or just until set. 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 20 minutes.

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

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

• Only add 1/4 tsp. salt of dough to begin with, and then taste-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 3 – 5 extra tablespoons of flour to help thicken it up. Especially if that nut butter is on the runny side.
• All-purpose flour also works well in this recipe.  
• When buying peanut butter, look for the type that only lists peanuts and maybe salt in the ingredients. 
• You can find flat parchment sheets HERE

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!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!

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4.88 from 47 votes

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

Prep: 7 minutes minutes

Cook: 10 minutes minutes

Total: 19 minutes minutes

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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!

Servings: 9 - 10 cookies

Ingredients

• ▢ 3/4 c. creamy all natural peanut butter (192 g)
• ▢ 1/2 c. garbanzo bean flour (60 g) OR 1/2 c. all purpose flour (70 g), plus more as needed
• ▢ 1/2 c. pure maple syrup (119 ml)
• ▢ 1/4 - 1/2 tsp. salt

Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.

Instructions 

• First, preheat your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on its own.
• Next, add the peanut butter, 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.)
• If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough. 
• Roll the cookie dough into 9-10 equal-sized balls and place on a parchment-lined or nonstick baking sheet.
• Once those balls are on the sheet, use a fork to make those famous peanut butter cookie criss-cross marks across the top.
• Bake cookies in your preheated oven for 9 - 10 minutes or just until set. Immediately transfer them to a cooling rack once they're done.

Pro Tips From Audrey

• 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 3 - 5 extra tablespoons of garbanzo flour to help thicken it up. Especially if that nut butter is on the runny side.
• Regular all-purpose flour also works well in this recipe.  
• When buying peanut butter, purchase a type that only includes peanuts and maybe salt in the ingredients.
• You can find flat parchment sheets HERE

 

 

© Author: Audrey Dunham

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