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These vegan and gluten-free Almond Flour Peanut Butter Cookies require just 3 simple pantry ingredients and make the most delicious snack or dessert.

A stack of three baked peanut butter cookies, the top one with a bite taken out of it.
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3 Ingredient Peanut Butter Cookies Without Eggs

When I tell you these peanut butter cookies couldn’t be simpler, I really do mean it. No eggs, no fancy equipment – just home-baked joy made of almond flour, creamy peanut butter, and sweet maple syrup.

Enjoy these easy cookies as is, or change them up with my many delicious variations suggested below.

If you’re looking for more delicious and nutritious cookie recipes, be sure to try my Flourless Peanut Butter Chickpea Cookies and 3 Ingredient Banana Baby Cookies.

What is Almond Flour?

Almond flour is flour made from ground almonds. After removing the skins by blanching them in boiling water, the almonds are ground and sifted into a powdery flour. Although almond flour and almond meal are talked about interchangeably, they are NOT the same thing.

Ingredients

All ingredients for almond flour peanut butter cookies portioned out on a white countertop.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Almond flour – NOT almond meal. Do not use all purpose flour or other flour in this recipe.
  • Peanut butter – Be sure to use NATURAL peanut butter here – the kind that’s just peanuts without any extra oil added. And it’s best to use a freshly opened jar so the peanut butter is nice and drippy, easy to pour, NOT thick and clumpy. This is very important!
  • Pure maple syrup – A great unrefined sugar alternative. You can also use honey or date syrup, if you wish.
  • Vanilla extract – Optional – this brings a touch of vanilla flavor to the cookies. If you don’t have vanilla or don’t want to use it, your cookies will still taste fantastic!

Step-by-Step Instructions

All of the ingredients for peanut butter cookies with almond flour before mixed together in a clear bowl.

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it. In a large mixing bowl, combine the almond flour, peanut butter, maple syrup, and vanilla extract (if using).

A ball of almond flour peanut butter cookie dough after all ingredients have been combined together in a clear bowl.

Step 2: Mix everything together until well combined. I like to use a spoon.

Cookie dough rolled into balls on parchment paper.

Step 3: Take about a tablespoon of the cookie dough and roll into a ball using your hands. Repeat for the rest of the dough. You will end up with 12 balls. Place the cookie dough balls onto the prepared baking sheet, spacing them out evenly.

Cookie dough balls flattened with a fork in a criss cross pattern on parchment paper.

Step 4: Use the back of a fork to gently press down on each ball, creating a crisscross pattern on top of each cookie. Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.

Tips for Success

  • These vegan peanut butter cookies don’t spread very much so shape them before you bake them.
  • When pressing down on the cookies with the back of a fork, use your finger to gently guide the fork. Wet it slightly to prevent sticking to the dough.
  • Do not overbake or you will end up with dry cookies.

Variations

A plate full of baked almond flour peanut butter cookies.
  1. Peanut Butter Chocolate Chip Cookies: Fold in a handful of chocolate chips into the cookie dough for a classic combination of peanut butter and chocolate.
  2. Nutty Crunch: Add chopped nuts such as walnuts, pecans, or almonds to the dough for extra crunch and nutty flavor.
  3. Banana Peanut Butter Cookies: Mash a small banana and mix it into the dough along with the other ingredients. This adds natural sweetness and a hint of banana flavor to the cookies.
  4. Coconut Peanut Butter Cookies: Mix in shredded coconut into the dough for a tropical twist. You can also sprinkle some coconut on top of the cookies before baking for added texture.
  5. Cinnamon Spice: Add a teaspoon of ground cinnamon to the dough for a warm and cozy flavor profile.

Storage

Transfer leftover peanut butter cookies into an airtight container and keep on the counter for up to a week. You can also freeze for up to 3 months using the flash freeze method I use for freezing muffins.

FAQ

Can I use almond meal instead of almond flour?

No – you should only use almond flour for this peanut butter cookie recipe. Almond flour is typically made from blanched almonds (almonds with the skins removed), resulting in a finer texture. Almond meal is made from almonds with the skins still on, so it tends to be coarser.

Why did my cookies turn out dry?

You may have overbaked them or used too much almond flour. Make sure to follow the recipe measurements and keep an eye on the cookies while they’re baking to prevent them from drying out. Additionally, try slightly reducing the baking time for a chewier texture.

Can I use any type of peanut butter for this recipe?

I recommend using creamy peanut butter that is natural (without added sugars or oils) for best results. It needs to be drippy and pourable!

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 6 votes

Almond Flour Peanut Butter Cookies (without eggs)

These vegan and gluten-free almond flour peanut butter cookies require just 3 simple pantry ingredients and make the most delicious snack or dessert.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
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Ingredients 

  • 1 1/4 cup almond flour (115g)
  • 1/2 cup natural peanut butter (125g), make sure it's drippy
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract (optional)

Instructions 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a mixing bowl, combine the almond flour, peanut butter, maple syrup, and vanilla extract (if using). Mix everything together until well combined. I like to use a spoon.
  • Take about a tablespoon of the cookie dough and roll into a ball using your hands. Repeat for the rest of the dough. You will end up with 12 balls.
  • Place the dough balls onto the prepared baking sheet, spacing them out evenly. Use a fork to gently press down on each ball, creating a crisscross pattern on top.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
  • The cookies will still be soft but don't worry! Allow for them to cool completely and enjoy!

Notes

    • These vegan peanut butter cookies cookies don’t spread very much so shape them before you bake them.
    • When pressing down on the cookies with the back of a fork, use your finger to gently guide the fork. Wet it slightly to prevent sticking to the dough.
    • Do not over bake or you will end up with dry cookies.
    • Try any one of the many variations to take this recipe to the next level.
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Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Sodium: 2mg | Potassium: 76mg | Fiber: 2g | Sugar: 6g | Calcium: 37mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




18 Comments

  1. 5 stars
    Easy to make and so delicious. We used date syrup which made the batter darker than the photos shown. We also added dark milk choc chips.

    1. Haven’t tried so not sure about the exact amount but should work! Just might take several tries to get the ratio right.

  2. 5 stars
    Delicious, simple, easy to make, and a treat for toddler and parent alike! I’m happy to give it to her despite the wee bit of syrup, because I’m all about giving her as many allergens as possible, early and often!

  3. So yummy! Really easy to make and a hit with my kids (5 and 2) and even with my husband, a traditional peanut butter cookie lover. This simple, cleaner version is just as delicious.

  4. 5 stars
    This is a GREAT recipe! I sweetened with homemade date syrup (recipe off this site) and that was the right amount of sweetness for me and my toddler. We both loved these. I use Target brand (Good & Gather) organic peanut butter. It’s runny and delicious and perfect for baking (and just about anything else). I made up a dozen of these cookies but will double the recipe for next time. I also added finely chopped walnuts.

    I always make PB cookies around Christmas for family, and now having this recipe I I have a ‘toned down in sugar’, but still delicious, option to give to my little one.

  5. 5 stars
    Easy, quick, and SATISFYING. I love the rich flavor and texture. These cookies are meant to be savored. So thankful for this recipe; this is a treat I feel good about sharing with my preschooler.

      1. The peanut butter from Costco brand does it need to be fridge after opening? I use the whole food brand and after opening it needs to be fridge and it gets hard

      2. Hi! No need. I do store upside down and give it a good stir before enjoying.