4 Ingredient Vegan Peanut Butter Cookies

I wasn't sure how many reasons I'd have to bake this holiday season, considering it's just Brett and I here and barely anyone in our city celebrates Christmas. But thankfully there have been more Christmas parties than I thought there would be and I've found myself in the kitchen most afternoons, doing what I love...making food for others! All of the traditionally holiday cookies are even more special this year as I serve them to my Chinese friends who have never tried gingerbread, biscotti, shortbread, or no-bake cookies before, and more. It's so fun to introduce them to plant-based versions of popular American Christmas treats and so far they've loved them all. Yay!

With all the baking I've been doing, it's good to have some super simple and easy recipes to prepare. Hence the need for these 4 Ingredient Vegan Peanut Butter Cookies. On the days before Christmas I made about four different kinds of cookies to serve at the small Christmas party we had at our house Christmas day evening. I made gingerbread cookies, shortbread cookies, my Vegan Pumpkin Chocolate Chip Biscotti and these 4 Ingredient Vegan Peanut Butter Cookies. 

Made with whole wheat flour, coconut sugar, natural peanut butter and ground flaxseed, these cookies are a healthy alternative for traditional peanut butter cookies made with white flour and sugar. They take minutes to prepare and I bet you already have all of the ingredients in your pantry. To make them extra special, you could even press in some dairy-free Hershey kisses in the middle right when you take them out of the oven or add a dollop of strawberry jelly in the middle for a thumbprint cookie variation. Oh, oh!! Or you can dip them halfway in Chocolate. That would be amazing!

Eating a homemade peanut butter cookie brings back so many memories for me. Every year when my family would make the trip out of the city to go cut down our Christmas tree, my mom would graciously prepare Hershey kiss peanut butter cookies and hot chocolate for us to enjoy after we got our tree strapped to the top of our car. What a treat! I usually looked forward to those cookies more than the process of cutting down the tree! Once we returned home with our tree, we would often enjoy some more cookies while we decorated the tree. Yeah, it was delicious. 

I'm so happy to incorporate some childhood traditions into our new life in China. Plus, it's an added bonus that they only require a few ingredients and are plant-based!

If you try out these cookies, let me know your thoughts in the comments or even better, take a picture and tag #theconscientiouseater on Instagram!

📖 Recipe

4 Ingredient Vegan Peanut Butter Cookies

Faith VanderMolen

Made with simple ingredients, these whole grain, 4 Ingredient Vegan Peanut Butter Cookies are the perfect go-to dessert when you're in a pinch.

2.75 from 4 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Cookies

Cuisine American

Servings 16 cookies

Calories 166 kcal

Equipment

• Silicone Baking Mat

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup whole wheat flour
• ¾ cup coconut sugar
• 1 cup natural peanut butter
• 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
• 1-2 tablespoons water if necessary

Instructions 

• Preheat your oven to 350 °F and line a baking tray with a silicone baking mat or parchment paper. Set aside.
• Prepare your flax eggs by whisking together in a small bowl 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside to thicken.
• In a bowl, whisk together the flour and sugar.
• Add in the natural peanut butter and mix until you get an even and crumbly consistency.
• Add in the flaxseed eggs and mix until a dough forms.
• Take heaping tablespoon amounts and roll it into a ball. Flatten the ball partially with your hand. Place the cookies on a baking sheet and then use a fork to press the center down and create pretty lines across the middle.
• Bake the cookies for 8-10 minutes.
• Remove and let cool. They will harden as they cool.

Notes

• Dip these halfway in dairy-free chocolate chips (melted) for a fun treat.
• Let them cool on the baking sheet, or else they will break if you try and move them.

Nutrition

Serving: 1cookieCalories: 166kcalCarbohydrates: 19gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 4mgPotassium: 130mgFiber: 2gSugar: 11gVitamin A: 1IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg

Tried this recipe?Let me know how it was!