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vegan peanut butter cookies with cross-hatch
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3-Ingredient Vegan Peanut Butter Cookies

These easy to make vegan peanut butter cookies contain only 3 ingredients and one of them will surprise you because it's unusual but very healthy! The cookies are plant-based, gluten-free, soft, chewy, and they can be prepared in less than 10 minutes! This no-bake recipe doesn't require an oven!
Course Cookies, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Chill time 20 minutes
Total Time 30 minutes
Servings 18 cookies

Equipment

  • Food processor
  • Kitchen scale

Ingredients

Peanut Butter Cookies

Chocolate (Optional)

Instructions

  • I recommend using a kitchen scale for this recipe. Check the step-by-step process shots and the video above in the blog post.
  • Soak pitted dates in hot water until they are soft (about 15 minutes). Skip this step if the dates you are using are already soft and juicy. Discard the water and pat dry the dates.
  • Rinse and drain one 15 oz can of white beans and pat dry them. Use only 175 grams (1 cup) of white beans and save the rest for a salad or any other savory dish.
  • Process all 3 ingredients in a food processor, scraping down the sides of the processor every 30 seconds or so. The dough will come together after about two minutes. Check the step-by-step photos above in the blog post.
  • Scoop out 1 1/2 to 2 tablespoons of dough and form into balls. Flatten the balls with your hands and place them on a tray (or platter) lined with parchment paper. Use the back of a fork to create a cross-hatch on one side of the cookies.
  • Enjoy the no-bake peanut butter cookies as-is or dip in melted vegan chocolate! Simply melt about 60 grams of dairy-free chocolate in a microwave or double boiler (you can add 1-2 teaspoons of coconut oil to make the chocolate runnier). Then dip just half of the cookie in the chocolate. Top with crushed nuts and salt (optional). Freeze for about 20-30 minutes. Enjoy!

Notes

  • If your peanut butter doesn't contain salt, simply add a pinch of sea salt (or to taste). The peanut butter should be thick and not thin and runny (check the photo above in the blog post) otherwise the batter won't come together. Optionally, you could add some oat flour to make the batter thicker.
  • I would NOT recommend making the cookies with powdered peanut butter as the mixture will turn out sticky and not manageable.
  • You can also bake these cookies at 360 degrees Fahrenheit (180 degrees Celsius) for about 12 minutes if you like them to be firmer and not as soft.
  • Store cookies in an air-tight container at room temperature or in the fridge. You can also keep them in the freezer for up to three months.
  • Recipe makes about 16-18 cookies. Nutrition facts are for one cookie (without the melted chocolate).
Nutrition Facts
3-Ingredient Vegan Peanut Butter Cookies
Amount Per Serving
Calories 87 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Carbohydrates 8.3g3%
Fiber 1.9g8%
Sugar 5.7g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.