Want to know how to make delicious Vegan Peanut Butter Cookies only with 4-ingredients? You’ll love this sugar free and gluten free peanut butter cookie recipe.
These crumbly vegan peanut butter cookies a delicious, healthy way to satisfy your sweet cravings! The recipe is super easy to make, and these cookies are ready in no time. Serve these cookies with vanilla ice cream, and you will have a perfect summer snack or dessert.
If you are a cookie lover just like me, then you are definitely going to love these vegan peanut butter cookies. They’re perfectly crumbly and melt in the mouth, and you can eat more than just one without overloading on sugar.
In fact, these vegan peanut butter cookies are completely sugar free and gluten free, and have 80 calories per cookie. These cookies are super nutritious and filling, so they are perfect after a workout. You can make these cookies KETO as well. All you have to do is replace rice flour with coconut flour for example and use KETO friendly sweetener (if it is not sticky sweetener add less flour). The mixture has to be thick enough so you can roll little cookies with your hands.
This mixture comes together in just one bowl, no fancy equipment needed, just mix it all up and bake!
I recommend making these cookies at the start of the week, so you will have a treat or snack ready to enjoy whenever you are in a rush. These vegan peanut butter cookies are perfect for children, and they will be amazed at how delicious these healthy cookies can be.
How to make Vegan Peanut Butter Cookies:
It only takes 4-ingredients to make these crumbly delicious cookies. And you’ll have a delicious treat to enjoy throughout the week.
Step #1: Preheat the oven to 180C (350F) and lay a cooking tray with baking paper. Set aside.
Step #2: Melt coconut oil and peanut butter on a water bath, until the coconut oil is melted, and mixed well with peanut butter. Take off the heat.
Step #3: In a bowl, mix together melted coconut oil and peanut butter with maple syrup. Add flour to the mixture and mix it all together until the mixture is thick enough to roll between your hands. Put the mixture into the fridge for 15 minutes so it is easier to roll the dough between your hands.
Step #4: Roll about 1 tbsp of cookie dough between your palms, and place them on the prepared cooking tray. Use a fork to flatten the cookies.
Step #5: Bake the cookies for 13-15 minutes.
Step #6: Remove from the oven, and let them cool for 30 minutes.
The Vegan Peanut Butter Cookies are ready to enjoy!
It is essential to give your cookies time to cool. I know they are going to smell amazing after you take them out of the oven, but it is important to let the cookies cool down, so they can firm up. The longer they are able to cool, the better the texture will be! And you don’t want them to fall apart. 😉
KETO version of these Cookies
Also, as I mentioned before there are some different variations for the recipe. Don’t be afraid to be more creative.
You can make these cookies low carb and KETO friendly with only few easy steps. Rice flour can be replaced with coconut flour or any other nut flour of your choice.
Maple syrup can be replaced with any other KETO friendly sweetener, but keep in mind that if it is not sticky sweetener you won’t have to add the same amount of flour as the original recipe. Cookie dough has to be thick enough so you will be able to roll this between your palms.
Furthermore, there are some extra ingredients you can add to make these cookies even more special. For example, chocolate is perfect with peanut butter. So, why not add some chocolate chips or even better – dip the cookies into sugar free melted chocolate! This takes the cookies to a whole new level. Just be sure you let the cookies cool enough before you do that.
Also, if you want your cookies to be even crunchier, you can add chopped nuts into the cookie patter or use crunchy peanut butter instead of creamy. You can even use different nut butter instead of peanut butter.
Last but not least, I recommend storing your cookies in an airtight container in the fridge for up to a week. They will stay soft and delicious.
Vegan Peanut Butter Cookies
Let me know, how these cookies turned out. Also, use the hashtag #nosugarhacks on Instagram for a chance to be featured! I would really love to see your desserts, and also hear your ideas, what to make next!
Enjoy the recipe and new ones coming soon! 🙂
Vegan Peanut Butter Cookies
80 calories per cookie | Baking time 13-15 minutes | Sugar Free & Gluten Free
Ingredients (24 cookies):
- 75g coconut oil
- 140g peanut butter
- 80g maple syrup
- 230g rice flour
- Preheat the oven to 180C (350F) and lay a cooking tray with baking paper. Set aside.
- Melt coconut oil and peanut butter on a water bath, until the coconut oil is melted, and mixed well with peanut butter. Take off the heat.
- In a bowl, mix together melted coconut oil and peanut butter with maple syrup. Add flour to the mixture and mix it all together until the mixture is thick enough to roll between your hands. Put the mixture into the fridge for 15 minutes so it is easier to roll the dough between your hands.
- Roll about 1 tbsp of cookie dough between your palms, and place them on the prepared cooking tray. Use a fork to flatten the cookies.
- Bake the cookies for 13-15 minutes.
- Remove from the oven, and let them cool for 30 minutes. The Vegan Peanut Butter Cookies are ready to enjoy!