My college roommate used to come home and declare, “it smells like peanut butter in here” basically every single day. Always me. Always my go-to dinner. What, it’s a protein! Yes, I have a love affair with peanut butter. Luckily, my fiance is as obsessed with it as I am. So it’s not hard to guess our favorite cookies… Peanut Butter Cookies, of course!
There’s a classic peanut butter cookie recipe that uses PB, sugar and an egg, but I wanted to see if I could make it sugar-free and vegan. The results were super delicious, thin cookies that have the perfect crunch and creamy peanut butter taste. So in love!
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These 3 ingredient Peanut Butter Cookies are low carb and keto friendly thanks to subbing in stevia /erythritol for the sugar.
To make these vegan/egg-free, I’m using one of my favorite ingredient substitutions – chia eggs!
How does one take chia seeds and make them into an egg substitute? So happy you asked.
Check out my Chia Egg how-to video to get a handle on this in 30 seconds. You’ll be cracking those chia eggs all over town!
Chocolate-Dipped Peanut Butter Cookies
While these flourless peanut butter cookies are amazing on their own, you can also dip them in chocolate.
Try my No Refined Sugar Vegan Chocolate Sauce for the perfect chocolate coating. It’s like a peanut butter cup in cookie form!
What I love about these cookies is they’re technically a dessert… but so healthy you could have them as a snack 😉
3 Ingredient Peanut Butter Cookies – Vegan, Gluten-Free, Low Carb
Hope you love these flourless peanut butter cookies as much as we do!
What’s your favorite cookie? Share in the comments below and I’ll try to make it healthier.
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 15 cookies | 5 minutes |
| Cook Time | Passive Time |
| 15 minutes | 15 minutes |
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- 1 cup natural peanut butter (just peanuts)
- 2 tbsp stevia
- 1 chia egg (or egg if not vegan)
- pinch sea salt (optional)
- Preheat the oven to 350 degrees F. In a small bowl, make your chia egg by stirring 1 tbsp of chia seeds with 3 tbsp water. Let sit for 5 minutes or until it starts to gel.
- In a medium bowl, mix the peanut butter and stevia together. Add the chia egg and stir to combine.
- Line a baking sheet with parchment paper. Using a spoon, drop 1 inch wide dollops of batter onto the parchment paper, leaving 2 inches between each cookie.
- Bake for 15 minutes. They cookies will still be soft. Let them cool for at least 5 minutes and they should be firm and ready to eat!
What?! Only three ingredients? Sweet!
I know, right? So easy, so yummy… but I eat peanut butter out of the jar 😉