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

Cook Time14

Total Time24

Servings: cookies

Calories: 131kcal

Author: Kim Murphy

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

***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