1-2-3 Ingredient Peanut Butter Cookies with Vegan Option


Mother’s Day and no gift in hand? An upcoming potluck and barbecue and you need a quick dessert? No need to panic; these 3 ingredient peanut butter cookies can be prepared in no time flat. This time-tested recipe for a super-simple, naturally dairy-free and gluten-free treat is really a no fail option when you need something sweet in a hurry.

Easy 1-2-3 Ingredient Peanut Butter Cookies with Egg-free, Vegan Pantry Option (naturally dairy-free, gluten-free recipe) via GoDairyFree.org

I first learned about these 3 ingredient peanut butter cookies several years ago when my nieces proclaimed it their go-to for gifting and a general sweets fix. I was actually amazed to discover they were baking a dairy-free recipe in their cheese-filled household, but embraced the opportunity to enjoy a nice little nosh and happily helped them deliver their fresh-from-the-oven bounty to friends and neighbors during the holidays.

Many of you may already be familiar with this simple and delicious 3-ingredient cookie, but just to mix things up, we have also included Hannah‘s vegan variation. It’s a true, 100% straight from the pantry option. Whichever you choose, these are best eaten the same day, which shouldn’t be a problem!

Easy 1-2-3 Ingredient Peanut Butter Cookies with Egg-free, Vegan Pantry Option (naturally dairy-free, gluten-free recipe) via GoDairyFree.org

Special Diet Notes: 1-2-3 Ingredient Peanut Butter Cookies

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, soy-free, optionally vegan / plant-based, and vegetarian.

For peanut-free and nut-free 3 ingredient peanut butter cookies, you can substitute sunflower seed butter for the peanut butter. Since there isn’t any baking soda, you shouldn’t have an issue with the cookies turning green.

For paleo 3 ingredient peanut butter cookies, you can substitute coconut sugar (grind in your spice grinder) for the sugar and almond butter for the peanut butter.

5.0 from 1 reviews
1-2-3 Ingredient Peanut Butter Cookies with Vegan Option
Prep time
Cook time
Total time
Using white sugar will provide a crisper crust while brown sugar gives a more tender result. Pick one, the other, or use a combination of both!
Serves: 18 cookies
  • 1 cup creamy or crunchy peanut butter (can use a natural variety, but stir well)
  • 1 cup sugar or packed brown sugar
  • 1 large egg (see below for egg-free / vegan)
  1. Preheat your oven to 350ºF and optionally line a baking sheet with parchment paper or a silicone baking mat.
  2. Thoroughly mix all ingredients in a medium size bowl with a hand mixer until smooth.
  3. Drop the dough by the tablespoon (about 1-inch balls of dough) onto cookie sheets. Press each cookie with a fork in a criss-cross fashion to flatten slightly and create that traditional peanut butter cookie look.
  4. Bake for 8 to 12 minutes, or until they are just cooked; you don't want to brown them.
  5. Let cool for 10 minutes on the sheet, before removing the cookies to a wire rack to cool completely.
Vegan / Egg-Free Option: Grind ¼ cup chia seeds in your spice grinder until powdered and use in place of the egg. If the dough is too stiff, add just enough water or milk beverage to make a nice cookie dough. You can use ¼ cup flax seeds (measured then ground), but the results will be a bit more crumbly.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I think that you should make the egg consistency with vegan or flaxseeds in a seperate bowl. Make sure it’s milky enough, you’ll know when. And then add it to the peanut butter. I received good results this way.

  2. I tried the vegan version with the chia seeds and it was terrible. They’re just a crumbly mess. It’s kind of like chewing on powder. 🙁

    • That’s a bummer! That is my friend Hannah’s vegan version, as noted above, so I haven’t used that one myself. She does note to add water or milk beverage, which should resolve dryness. Did you add any or did you just add the seeds?

  3. Hi Alisa! These look yummy! How much water do I add to the powdered chia seeds to achieve egg consistency? I have never baked with eggs so please guide me. Thanks!

    • Hi Sargam, for this recipe you don’t add any water to the chia. You add it then add water as needed if the dough is too thick. Some PBs are runnier than others, which I think is why the instructions are this way for Hannah’s vegan version.

  4. Pingback: Dairy-Free Summer Barbecue Eats for Food Allergies & Vegan

  5. PB is out of questions at schools (my son is turning 4 in 2 months) and cookies are not allowed at his school either, but these are great to make for his b-day to offer to his friends. Thanks for sharing… they also look very yummy!

  6. I remember when I discovered you could make PB cookies this way and I was BOGGLED lol! It is almost like they are magic lol. Yours look fantastic!

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