Do you have twenty minutes? Make these vegan peanut butter cookies. It takes five minutes to mix and fifteen minutes to bake. These are vegan, gluten-free, refined sugar-free, flour-free but certainly not taste-free.
These five-ingredient peanut butter cookies are soft, and chewy with crisp edges with a beautiful nutty flavour. It is made with all pantry staples and gets done in less than 25 minutes. 15 minutes to bake, 5 minutes to make the dough, and 5 to clean up! I love how this dough does not need to chill as well, for the impatient girl in me hates waiting for cookies.
Here’s what you will need to make these five ingredients vegan peanut butter cookies
- Peanut Butter – kind of obvious, but yes. I have tried this with both crunchy and creamy peanut butter and prefer it with the crunchy one. A lot of recipes use creamy, however I feel the mild crunch adds texture to the cookie. Use what you have on hand.
- Almond Meal – this is what makes these cookies so easy and almost no effort. It is also gluten-free and gives a chewiness to the cookies.
- Maple Syrup – I use maple syrup in this recipe over other sugars because that is the only liquid component. There is no oil/butter or sugar in this recipe and the maple syrup provides both liquid and sweetness in this recipe.
- a dash of cinnamon or cardamom – I have tried both and they are both amazing, though my personal preference is cinnamon!
- a little baking soda – despite being a gluten-free recipe, I find adding a pinch of this makes softer cookies.
I have also shared the recipe for the cocoa maple ganache. The combination of chocolate and peanut butter is unbeatable and one of my favorites. If you are like that too, do make the topping and enjoy!
How to make these five ingredients vegan peanut ingredient cookies
Mix the peanut butter, almond meal, maple syrup, cinnamon, baking soda into a dough. Flatten them into cookies and bake them at 180C for about 12-14 minutes. That is it!
If you love cookies, try these recipes too!
Vegan peanut butter cookies
Ingredients
- 1/4 cup peanut butter smooth or crunchy, but definitely unsweetened
- 1/4 cup maple syrup or agave, or date syrup
- 1/3 cup almond meal may need 1-2 tbsp more depending on how runny the peanut butter is
- 1/4 tsp cinnamon optional
- 1/4 tsp baking soda
Cocoa Maple Ganache
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- a dash of vanilla
Instructions
- Preheat oven to 180C for about 5-7 minutes
- Mix all ingredients together in a bowl. Flatten into cookies and place on a lined tray
- Bake for 12-14 minutes. These cookies will bake faster than usual, so check from 10 minutes on.
- The ganache is optional, but I recommend doing it if you are making it for a special occassion.
- To make the ganache, mix maple syrup, cocoa and vanilla into a smooth paste.
- Dip cooled cookies into it and top with roasted peanuts.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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