fbpx
Whole food plant-based 4-ingredient vegan peanut butter cookies on a baking sheet, golden brown with a crisscross pattern, ready to be enjoyed.

Okay, friends, we need to talk about these 4-ingredient vegan peanut butter cookies.

Yes, you read that right—four simple ingredients and a whole lot of yum. I’m all about easy recipes that satisfy that cookie craving without needing a bunch of fancy stuff (or a 10-step process). These cookies are just the right mix of chewy, nutty, and sweet, and honestly, you can make them in your sleep. Let’s dive in!

Ingredients

Instructions

  • Preheat oven to 350℉ and line 2 baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, mix together the peanut butter, date syrup, and pure vanilla extract until well combined. Add in the almond flour & mix well.
  • Using a small cookie scoop or heaping tablespoon, scoop dough onto the baking sheets, leaving a little space in between each. I usually get around 20 small cookies, but you can also make them bigger.
  • Dip a fork into a small bowl of water and smash each cookie down, creating the criss-cross pattern. Dip the fork in the water every few cookies, so that it doesn’t stick.
  • Bake for 12-14 minutes. Let them cool completely so they will firm up more before removing them from the baking sheet.

The best part? These cookies are super customizable! Add a handful of chocolate chips, a sprinkle of sea salt, or even a handful of chopped nuts if you’re feeling extra.

So next time you’re craving something sweet but don’t want to spend hours in the kitchen, these 4-ingredient vegan peanut butter cookies have got your back. Enjoy!

Have you made these cookies yet? Let me know in the comments or tag me in your cookie creations @simplyplantbasedkitchen —let’s spread the peanut butter love!

Happy baking! 🍪💛

Other Whole Food Plant-Based Recipes you might like:

4-Ingredient Vegan Peanut Butter Cookies

If you love the classic peanut butter cookies, you'll LOVE this healthy whole food plant-based version for a sweet treat! It's only 4 ingredients and takes less than 30 minutes!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Servings: 20 cookies
Calories: 131kcal
Author: Kim Murphy

Ingredients

Instructions

  • Preheat oven to 350℉ and line 2 baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, mix together the peanut butter, date syrup, and pure vanilla extract until well combined. Add in the almond flour & mix well.
  • Using a small cookie scoop or heaping tablespoon, scoop dough onto the baking sheets, leaving a little space in between each. I usually get around 20 small cookies, but you can also make them bigger.
  • Dip a fork into a small bowl of water and smash each cookie down, creating the criss-cross pattern. Dip the fork in the water every few cookies, so that it doesn't stick.
  • Bake for 12-14 minutes. Let them cool completely so they will firm up more before removing them from the baking sheet.

Notes

***Instead of almond flour, you can use whole wheat flour, chickpea flour, or oat flour.  If using one of these alternative flours, you’ll need to add in 3-4 tablespoons of unsweetened plant milk. The batter should be pretty moist.  Also, they will cook faster, so check them at 12 minutes.
You can also use reconstituted PB2 powder to lower the fat content.  Combine 1 cup PB2 powder with 1/2 cup water and this should be about 1/2 cup peanut butter.
Store cookies in an airtight container in the refrigerator for about a week.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Calcium: 27mg | Iron: 0.4mg

New to a Plant Based Diet? Grab my Plant Based Diet Beginner’s Guide for FREE! Just fill out the form below to have it zoomed to your email, plus my weekly newsletter chocked full of new recipes & plant based eating tips.