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These simple 3-ingredient Peanut Butter Cookies need just a few kitchen basics to make a treat that's got no animal products, wheat, or high carbs. There's no eggs, white sugar, or milk products in them, and you can whip them up in less than half an hour. Anyone who can't get enough peanut butter will flip for these - they're creamy, decadent, and just dissolve in your mouth!
What Makes These Cookies Special
You'll fall for these cookies if you want something sweet without all the fuss. They need just one bowl and three things to make, and they don't take long to bake up perfectly. The texture comes out soft and rich thanks to the almond flour, and the maple syrup makes them naturally sweet without needing eggs. You can dress them up with extras or keep them plain - either way, they'll disappear as soon as they hit your tongue.
What You'll Need for No-Egg Peanut Butter Cookies
- Main Components:
- 2 cups peanut butter (only peanuts and salt variety)
- 2 cups finely ground almond flour
- 2/3 cup real maple syrup
- Extra Flavor Boosters:
- 1/2 cup chopped peanuts to sprinkle on top
- 1/2 cup vegan chocolate chips
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Finishing Touches (If Wanted):
- 8 oz vegan dark chocolate for coating edges
- Flaky sea salt for the tops
- 1/4 cup coconut sugar
- Kitchen Tools:
- Wire cooling rack
- Fork to make patterns
- Baking sheets
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
Easy Method to Follow
- Set Up Kitchen
- Put oven rack in middle spot. Heat to 350°F (175°C). Cover two cookie sheets with parchment. Get everything ready and make sure it's not cold from the fridge.
- Combine Wet Stuff
- In your big bowl, mix peanut butter till it's smooth. Pour in maple syrup and stir until they're completely mixed, for about a minute. Throw in vanilla if you want.
- Mix In Dry Parts
- Slowly add almond flour, using a spatula to blend it all together. You should end up with soft dough that sticks to itself but not your hands. Toss in any extras you like now.
- Form Your Cookies
- Use a 2-tablespoon scoop for each cookie. Roll them into balls with your hands. Put them on sheets with 2 inches between each. Push down with a fork to make grid lines, dipping the fork in water so it won't stick.
- Add Toppings
- If you want, dust with coconut sugar or sea salt flakes. Push any other toppings gently into the cookies.
How to Bake Them Right
- First Cooking Time
- Cook just one tray at a time for 10-12 minutes until the edges turn slightly golden but middles still look a bit soft. Don't leave them in too long - they'll get firmer as they cool down.
- First Cool Down
- Let the cookies sit on the hot tray for exactly 5 minutes. They'll be super delicate right now.
- Complete Cooling
- Using a wide, flat spatula, move them carefully to a wire rack. Let them cool all the way, about half an hour, before you touch or dress them up.
- Fancy Extras
- If you want chocolate on them, wait till they're totally cool. Melt chocolate using a double boiler, dip half of each cookie, then let them harden on parchment.
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Fixing Common Problems
Got dough that's too wet? Just add more almond flour, one spoon at a time. If it's falling apart, add a bit more peanut butter. Are your cookies spreading too much on the pan? Chill the dough for half an hour first. Want them chewier? Take them out a minute or two early. Like them crunchy? Leave them in a minute or two longer. Make sure your peanut butter isn't cold and is mixed well before you start.
Keeping Them Fresh
Keep them on the counter in a sealed container for 5 days with parchment between layers. They'll stay good in the fridge for up to two weeks if covered tight. Want to save them longer? Wrap each cookie in plastic and stick them in a freezer bag for up to 3 months. Let them sit out for half an hour before eating. You can also freeze the raw dough balls for up to 3 months - just bake them frozen and add 2-3 minutes to the cooking time.
Frequently Asked Questions
- → Can I swap peanut butter for another?
Sure! Almond or cashew butter works too, as long as it’s the natural kind (no added oils or sugar).
- → Why dampen my hands when rolling them?
Wet hands keep the sticky dough from clinging to you, making cookie shaping much smoother.
- → How can I tell they’re done baking?
Look for lightly golden edges. For soft cookies, bake close to 10 minutes. Go up to 15 minutes for crispy ones.
- → They seem soft fresh out of the oven; is this fine?
Totally! Let them cool all the way on the tray; they’ll firm up perfectly as they rest.
- → Can I replace the maple syrup?
You could try other liquid sweeteners, but be aware that the flavor and texture may turn out slightly different.