Vegan Grain-Free Peanut Butter Chocolate Chip Cookies
Prep time
Cook time
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These easy and delicious cookies are a riff on classic 3-ingredient peanut butter cookies. This version has a little less sugar and no need for eggs!
Recipe type: Dessert
Cuisine: American
Serves: 8 to 10 cookies
  • ½ tablespoon flaxseeds
  • 1 tablespoon water
  • ½ cup peanut butter (see Peanut Butter Tips in post above)
  • ¼ cup powdered sugar, sifted
  • 1 tablespoon honey (can sub agave nectar for strictly vegan)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ⅓ cup semi-sweet or dark chocolate chips (optional)
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
  2. Grind the flaxseeds in your spice grinder, and place them in a mixing bowl. Stir in the water and let that sit while you measure out the other ingredients. Add the peanut butter, powdered sugar, honey (or agave), vanilla, and baking soda. Stir until well combined. Fold in the chocolate chips. If the mixture is too moist to handle, feel free to place it in the refrigerator to firm up for about 30 minutes. If it is too dry, add a little more water, as needed.
  3. Scoop the dough by the tablespoonful and place on your prepared baking sheet. Flatten the dough mounds a little (they don't spread much).
  4. Bake the cookies for 8 to 10 minutes.
  5. Let cool for 10 to 15 minutes before you handle them. They do firm up as they cool.
Recipe by Go Dairy Free at