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
- 1 cup peanut butter crunchy or smooth (sunbutter for nut-free)
- 1/2 cup date syrup or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour, pressed down see notes for nut-free
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:
- Vegan Pumpkin Bread Pudding with Date Caramel Sauce
- Vegan Double Dark Chocolate Chip Cookies
- 5-Minute Vegan Chocolate Hummus
- Vegan Oatmeal Raisin Cookies
- Easy Chocolate Hazelnut Nice Cream
- No-Bake Orange Coconut Balls
4-Ingredient Vegan Peanut Butter Cookies
Ingredients
- 1 cup peanut butter crunchy or smooth (sunbutter for nut-free)
- 1/2 cup date syrup or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour, pressed down see notes for nut-free
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
Nutrition
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