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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»1-2-3 Ingredient Peanut Butter Cookies with Vegan Option

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

    20
    By Alisa Fleming on May 10, 2015 Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook

    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
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    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!
    Author: Alisa Fleming & Hannah Kaminsky
    Serves: 18 cookies
    Ingredients
    • 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)
    Instructions
    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.
    Notes
    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.
    3.3.3070
    Alisa Fleming
    • Website

    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.

    20 Comments

    1. Jon Blue on July 8, 2019 1:05 pm

      Use a 1/2 banana to sub for 1 egg instead. It’ll turn out much better.

      Reply
    2. Bobbi on March 17, 2019 5:09 pm

      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.

      Reply
    3. Angela on January 24, 2018 5:02 am

      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. 🙁

      Reply
      • Alisa Fleming on January 24, 2018 8:23 am

        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?

        Reply
    4. Ben on December 27, 2017 7:29 pm

      I was really skeptical because there’s no normal ingredients in here but it came out great, don’t panic!

      Reply
    5. Sargam on April 5, 2017 11:58 am

      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!

      Reply
      • Alisa Fleming on April 5, 2017 12:33 pm

        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.

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

    7. Bernadette B. on August 22, 2015 12:48 pm

      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!

      Reply
    8. Josie - Eat Thrive Glow on May 11, 2015 10:04 pm

      These peanut butter cookies look great, wish I had a tall glass of milk to dip them in right now!! 🙂

      Reply
    9. Laura on May 11, 2015 8:15 pm

      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!

      Reply
      • Alisa Fleming on May 12, 2015 6:46 am

        I was the same way Laura – it is seriously magic!

        Reply
    10. leisha on May 11, 2015 6:01 pm

      10 mins at 350* ?
      sorry don’t see the recommended oven temp.

      Reply
      • Alisa Fleming on May 11, 2015 7:36 pm

        So sorry Leisha! When I updated this recipe to our new format, I missed a step – thanks for catching that! Yes 350ºF. I’ve corrected the recipe.

        Reply
    11. Amy Basso@amysapron.net on May 11, 2015 4:44 pm

      These look delightful! Plus, I always have these three ingredients on hand! I can’t wait to try!

      Reply
    12. Chrisy @ Homemade Hooplah on May 11, 2015 3:07 pm

      LOVE how easy these are. Every time I make cookies, it’s always a big ordeal, so I’m looking forward to trying these on a relaxing day (and actually get to relax for a change!)

      Reply
    13. Patricia @ Grab a Plate on May 11, 2015 12:48 pm

      Love these! So simple and they look delicious! Like you said, perfect for when you need something, stat!

      Reply
    14. Arman @ thebigmansworld on May 11, 2015 3:56 am

      Not even kidding you, I made these last night but I used this brown sugar blend and it turned out so good (even though I nearly burnt them…damn conversions!)

      Reply
      • Alisa Fleming on May 11, 2015 6:57 am

        Awesome! Yeah, I like brown sugar in them, too 🙂

        Reply
    15. Kristina on May 10, 2015 8:14 pm

      peanut butter cookies are one of my favorites (sometimes dipped in melted chocolate…), I am definitely trying Hannah’s version!

      Reply

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