Vegan Peanut Butter Cookies (6 ingredients, Gluten-Free)

Vegan Peanut Butter Cookies (6 ingredients, Gluten-Free)

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I’ve been keeping making and testing these Vegan Peanut Butter Cookies for a while, and now they are finally here! They are rich in peanut-flavor, no egg, no dairy, gluten-free, and only require 6 ingredients!

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6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

I’ve been loving the peanut-y flavor since I was a kid. Peanut butter is one of my favorite things in the world. Any food that involves peanut aroma is usually “my food”.

I shared a Coconut Peanut Butter Oatmeal Cookies a while ago. That recipe is already vegan and gluten-free, but I just want to make a simpler/minimalist version that you guys and easily make at home, so here are the delicious Vegan Peanut Butter Cookies that only requires 6 ingredients.

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The 6 ingredients are easy to find and I use a lot. So if you’ve been making my recipes for a while, you might already have them in your pantry.

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These Vegan Peanut Butter Cookies not only requires few ingredients, but also really easy to make. All you need to do is mix the ingredients in a bowl, shape, and bake. If you got familiar with the measurement, you probably only need 5 minutes to prepare before sending them to the oven.

The hardest part is probably the final step: wait because they smell so amazing when they are baked through. For a peanut butter lover, the 10 minutes waiting really felt like 1 hour. But the final step is a must to create a crispy texture in the final product.

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The baked peanut butter cookies are on the dark brown side with crunchy texture outside and crumble texture inside.

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The most important ingredient in this recipe is peanut butter. I like to use a crunchy one, but creamy one would work too. I use homemade peanut butter this time. If you also want to make your own peanut butter, you could check out this blog post.

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I didn’t use the common wheat flour in this recipe because I want to make them gluten-free, in a special way. Instead of wheat flour, I use oat flour and almond flour. I usually make them by grinding the rolled oats and almond in my coffee grinder. You can buy pre-ground ones for sure, which will make it even easier.

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They are full of rich peanut butter flavor and I love the baked, toasty undertone so much!

I actually have made these Vegan Peanut Butter Cookies many times, but I finished them too fast that I didn’t get the chance to take pictures for them. It’s not until recently I make the cookies monster character in my soul calm down for a while and I think I should share this recipe with my peanut-butter-loving friends and to give them some justice.

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If you love peanut butter as I do, then I think these Vegan Peanut Butter Cookies would be one of your favorites, too! And if you want more peanut butter sweets, you could also try my Vegan Peanut Butter Ice Cream, No-Bake Peanut Butter Pie, and Peanut Butter Energy Bars. And for now, shall we?

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.

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Vegan Peanut Butter Cookies (6 ingredients, Gluten-Free)

全素花生醬餅乾 6 樣食材 6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

I've been keeping making and testing these Vegan Peanut Butter Cookies for a while, and now they are finally here! They are rich in peanut-flavor, no egg, no dairy, gluten-free, and only require 6 ingredients!
作者: Nora Hsu
準備10 minutes
料理12 minutes
Resting15 minutes
總共37 minutes
料理別: American, baking, vegan
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, peanut butter, vegan
份量: 4 people


  • 70 g peanut butter 花生醬, crunchy or smooth 顆粒或滑順皆可
  • 1 Tbsp  coconut oil 椰子油, melted 融化
  • 30 maple syrup 楓糖漿, 或其它液態甜味劑
  • 30 g rolled oats 傳統燕麥片
  • 20 g almond meal 杏仁粉
  • 1 tbsp ground flaxseeds 亞麻籽粉
  • A pinch salt 鹽 1 小撮, optional. Add if your nut butter does not have salt added


  • Preheat the oven at 175℃. Line the baking sheet with a baking mat.
  • In the bowl, add the peanut butter, coconut oil, and maple syrup. Mix to combine.
  • Ground the rolled oats in a grinder or blender, then add to the wet mixture along with the almond meal, ground flaxseed, and salt (if using). Mix and with your hand press them into a dough.
  • Use a tablespoon to scoop. Roll them between your palms, put them on the baking sheet, and gently press them into ideal thickness. You can use a fork to make the lines like I do.
  • Bake at 175℃ for 12-15 minutes until you can smell the peanut butter. Leave them in the oven to cook for another 15 minutes, then transfer the baking sheet onto a wire rack to cool down completely before devouring. Enjoy!


  • 將烤箱以 175℃ 預熱;烤盤鋪烘焙墊
  • 將花生醬、椰子油、楓糖漿放入大碗中混合均勻
  • 將燕麥片放入研磨機或食物調理機中磨成粉,再與杏仁粉、亞麻籽粉、鹽(如果有用)全放入花生醬糖油混合液中,攪拌混合均勻後用手捏成團
  • 將混合好的餅乾團分次取一大湯匙 (1 tbs 的量,滾圓後再置於烘焙墊上,用手掌稍壓扁,將餅乾都塑形成理想厚度,可像我用叉子壓出花紋
  • 放入烤箱,以 175℃ 烘烤約 12-15 分鐘,烘烤完後讓餅乾留在烤箱裡燜 15 分鐘,取出移至網架上至完全放涼即可享用



  • *花生醬:我大部份是用自製無糖花生醬,你也可以使用市售的,但要記得看一下成份,最好不要有另外添加的油脂或添加物。此外,若你是用市售含糖的,可能需要試味道調整用量
  • 剩下的放入密封罐中,室溫或冷藏保存,約可放 1-2 週
  • *Peanut butter: I usually use my homemade peanut butter. You could use store-bought ones, but make sure to read the labels. It’s better to choose the ones that does not contain any added oil. And if you use sweetened ones, you might need to taste and adjust the amount of syrup.
  • Store these cookies in an air-tight container in the fridge or at room temperature for 1-2 weeks.


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