Healthy Vegan Flourless Peanut Butter Cookies

Jump to Recipe

These healthier version of peanut butter cookies are super decadent and yummy! Only 5 simple ingredients required, vegan & can be made gluten-free.

An overhead shot of peanut butter cookies arranged in rows

Ever since I discovered these cookies, I cannot. stop. eating. them. I am literally having these vegan peanut butter cookies after every meal. ( I am the type of person that needs to have something sweet after every meal. Why not ? )

This one bowl cookie recipe only requires 5 simple ingredients that you probably already have in your pantry and 30 mins. And the bonus is, your kitchen will definitely smell amazing when baking these cookies.

A close up shot of peanut butter cookies

What you will need

  • Peanut butter – Obviously, you need peanut butter to make peanut butter cookies.
  • Oats – I am using rolled oats, but you can use quick oats if that is what you have. As I am using oats to make oat flour, you can simply substitute the oats with 3/4 cup oat flour.
  • Granulated sugar – I am using soft brown sugar. Although I have yet experience with other types of sugar, I am sure any sugar works fine in this recipe. To make this healthier, you can use coconut sugar, but the cookies will turn out to be darker in colour.
  • Flax egg – the binder in this recipe. To make flax egg, simply combine 1 tablespoon of grounded flax seed and 3 tablespoons of water and let it thicken.
  • Baking powder.

Natural Peanut Butter vs Conventional Peanut Butter

I am using natural peanut butter here ( peanut butter that only contains peanut and/or salt ) , not the conventional ones which oftentimes contains palm oil. Natural peanut butters are more liquid-y, while the conventional ones are more creamy and light.

It is actually very easy to make homemade peanut butter. All you will need is peanuts and a high speed blender / food processor. Here is a blog post by pinch of yum, 5 minutes homemade peanut butter that goes into details about making your own peanut butter.

A side shot of 3 peanut butter cookies stacked together

How to store

After baking, let the cookies cool down to room temperature on a cooling rack. Then, transfer them to an air tight container. They can last for 2-3 weeks, but I am sure that they will be gone by then !

Peanut butter cookies arranged on the right

Notes and other tips

  • For a chewier cookie, try baking them at a lower temperature ( I recommend 150c ) .
  • On the flip side, if you are looking for a crunchier cookie, bake them longer ( about 20-25 mins ) until the edges turn into a darker golden brown colour. Keep a close eye on them to avoid burning your cookies.
  • You can substitute the granulated sugar with liquid sweetener ( maple syrup, agave syrup ). But this will result in a chewier cookie.
  • To make this recipe gluten-free, simply use gluten-free oats instead.

Here are more healthy sweet treats that you may like :

Peanut butter cookies arranged randomly on a white background with a spoonful of peanut butter at the middle

Vegan Flourless Peanut Butter Cookies

These healthier version of peanut butter cookies are super decadent and yummy! Only 5 simple ingredients required, vegan & can be made gluten-free.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 84 kcal


  • 1 cup rolled / quick oats*
  • 1 cup natural peanut butter
  • 1 tbsp ground flax / chia seeds
  • 1/4 cup coconut sugar** ( or any granulated sugar of choice )
  • 2 teaspoons baking powder
  • pinch of salt ( optional, only if using unsalted peanut butter )


  • Preheat oven to 180 c
  • Start by making the flax egg. Combine the ground flax seeds with 3 tablespoon of water. Set aside.
  • Place the oats into a high speed blender / food processor. Blend for 30-60 s, or until the oats resembles a flour like texture.
  • In a large bowl, combine all ingredients ( including the flax egg ) . By using your hands, mix until all ingredients are well incorporated.
  • Scoop up one tablespoon of cookie dough at a time and roll them into balls. Using the back of a fork, make a crisscross indent on the cookie . Repeat for all cookies.
  • Arrange them on a lined baking tray and bake them for 15-18 minutes, or until the edges of cookies are slightly golden.
  • Let it cool of a bit and enjoy !


*You can use oat flour in place of oats. Just use 3/4 cup instead. 
**Liquid sweetener ( maple syrup, agave syrup etc ) works too in this recipe. But the cookies will be on a chewier side. 
To make the crunchy peanut butter cookies, simply bake them for about 20-25 mins, or until the edges of cookies are dark golden brown. 
Cookies can be stored in an airtight container at room temperature for up to 3 weeks. 
Keyword cookies, gluten-free, oats, peanut butter