3-Ingredient Peanut Butter Cookies

Kolmen aineksen maapähkinävoikeksit; 3-ingredient peanut butter cookies

[vegan, gluten-free, wheatless, soy-free, palm oil-free, refined sugar-free]

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I feel your pain. Sometimes baking can be exhausting. You’ll find a recipe that seems so amazing, but once you start making it, there seem to be an endless number stages in the instructions. But let me tell you something: that is not the case with these 3-ingredient peanut butter cookies! These chewy and crunchy cookies are whipped in one bowl, take less than half an hour to make, and fill the house with their amazing aroma. Too good to be true?

Not this time. This is the recipe that won’t overwhelm you. These cookies really are that easy to make. You’ll whip them up while cooking dinner, and you’ll have a baking pan-full of freshly-baked sweetness to enjoy for dessert.

I came up with the recipe by a happy accident. I was cleaning out our fridge and pulled out three near-empty jars of home-made peanut butter. I decided to put them to use and bake something out of them. Then I almost dropped a bag of oat flour on the floor, so I guess that was fate telling me that I should use it. And finally, I thought I’d sweeten my concoction with maple syrup, which never lets you down.

Uunituoreet keksit uunipellillä; fresh cookies on a baking pan

Why Can’t Baking Always Be This Easy?

Once you try this 3-ingredient peanut butter cookie recipe, you’ll probably be asking this.

As a mother of two small kids, I’ve truly learned to appreciate those few weeknight hours. What I mean by this is that there isn’t really that much time that we get to spend together as a family on a regular weekday. Between coming home from work and daycare and putting the kids to bed at night, all we’ve got is around four hours of active operating time.

I feel like you want to enjoy that time by doing something that’s fun and interesting for all of us. So, weeknights might not be ones when you want to put your skills to test with overly complicated recipe. It would leave even less time to spend together. That’s when recipes such as this easy-peasy one come in handy.

Despite the easiness, when you’re munching on these 3-ingredient peanut butter cookies, it might be difficult to believe that there aren’t more ingredients. The cookies will surprise you, make you bite into the texture as if there could be something hidden in there. They’ll make you take a second and a third bite, pop in a second and a third cookie.

And there isn’t any big secret that you’ll find in them. There isn’t anything hidden – except for the uniquely yummy union of peanut butter, maple syrup, and oat flour. And that question pops into my mind again: why can’t baking always be this easy?

The Three Ingredients of the 3-Ingredient Peanut Butter Cookies

I made our 3-ingredient peanut butter cookies with these exact ingredients:

  1. First things first: peanut butter! It’s the heart and soul of these cookies, so make sure it’s nothing but premium quality. I make all of our peanut butter myself to be sure that it’s no nonsense. You can do the same following this peanut butter recipe of mine. If you’re lacking the right equipment to make peanut butter at home, be sure to use all-natural peanut butter that doesn’t have anything added other than salt. Once you’ve tried this recipe, you might want to try substituting cashew or hazelnut butter for the peanut butter and see how those cookies turn out.
  2. Maple syrup makes your cookies sweet but not too much so. I think maple syrup is a wonderful food product to use in vegan baking because of its mellow, vivacious taste. I love Maple Joe’s organic maple syrup, which I get at our regular grocery store. I wish it came in larger bottles, though. Packaging size and price are the biggest cons of maple syrup, at least in my part of the world. If you want to go with something a bit less expensive here, agave or corn syrup would work, too.
  3. Gluten-free oat flour makes the recipe more allergy-friendly. Vegans, who are gluten intolerant or sensitive to gluten, won’t have to say no to these cookies. The thing with oat flour is that you want to add it carefully in order not to make the dough too dry or chalky. A good idea is to add half the amount first and then keep adding by the tablespoon, until you reach desired consistency. I usually use Myllarin gluten-free oat flour, which is a high-quality Finnish product. If you want to use organic oat flour, German Bauckhof has a nice wholemeal product out there.
Kolmen aineksen maapähkinävoikeksit; 3-ingredient peanut butter cookies

You Won’t Make a Mess of These 3-Ingredient Peanut Butter Cookies

The only way these cookies will give you trouble is if you burn them. Depending on the oven, around the 15-minute mark is when you should remove your 3-ingredient peanut butter cookies from the heat.

Let cool for ten minutes. Bite in, enjoy, and be amazed at the simplicity of these perfect cookies.

Kolmen aineksen maapähkinävoikeksit; cookies on the baking pan

If, by any chance, you made more dough than you had room for on the baking pan, save it for another day – or make peanut butter cookie cups out of it! Use my recipe for cookie dough cups but just substitute the cookie dough with peanut butter cookie dough.

If you’re lucky enough for there to be any of the 12 cookies left, when the day is turning into night, put them in the fridge in an airtight container. They’ll be rock hard, if you forget them on the baking pan over night. Maybe this is the big secret we were looking for: the 3-ingredient peanut butter cookies are definitely meant to be eaten the same day.


Kolmen aineksen maapähkinävoikeksit; 3-ingredient Peanut Butter cookies

Peanut Butter Cookies

Super easy peanut butter cookies that you’ll whip up in no time. Vegan baking doesn’t get much easier than this!
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Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: american, cookie dough, easy recipe, easy vegan dessert, gluten-free, gluten-free oat flour, lactose-free, maple syrup, non-dairy, palm oil-free, peanut butter, peanuts, quick recipe, refined sugar-free, snack, traditional, vegan, vegan recipe, wheatless
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 198kcal
Author: Susanna Rönn

Ingredients

  • 1 cup home-made peanut butter or almond, cashew, hazelnut, or walnut butter
  • cup maple syrup or agave or corn syrup
  • ¾ cup gluten-free oat flour

Instructions

  • Preheat the oven to 175°C/350°F. Line a baking pan with parchment paper.
  • Place the peanut butter and maple syrup in a medium bowl. Stir well until completely smooth. If your peanut butter has been been refrigerated, you might want to heat it in the microwave.
  • Stir in half of the oat flour and then keep adding by the spoonful. Your dough is ready, when it no longer sticks to the bowl.
  • Roll the dough into 12 round balls. Place them on the prepared baking pan. Press them into cookie shape with a fork.
  • Bake for 13–15 minutes or until the edges start to brown. Let cool for 10 minutes. Enjoy!

Nutrition

Serving: 50g | Calories: 198kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 203mg | Fiber: 2g | Sugar: 6g | Calcium: 24mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Peanut Butter and Chocolate Chip Cubes

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

[vegan, gluten-free, wheatless, palm oil-free, refined sugar-free]

Linkki tekstiin suomeksi

Peanut butter and chocolate chip cubes combine three of my favorites: peanut butter, dark chocolate, and cookie dough-like gooeyness. I happen to think that my delightful blondie cubes represent vegan baking at its best! They’re vegan, gluten-free, palm oil-free, and refined sugar-free, so what’s not to love?

Maapähkinäpalat uunituoreina; peanut butter blondies just out of the oven

Vegan Blondies Times Two

I really love blondies. I actually prefer them over brownies, which likely has something to do with the chocolate chip cookie dough-like flavor and texture. To me, blondies are kind of like baked cookie dough, except without the hassle of rolling the dough into cookie balls or becoming as crunchy as cookies.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

This time around, I’m going for double the fun. The peanut butter and chocolate chip cubes are like blondies but twice as thick, gooey, and yummy. That’s also why they’re called cubes instead of blondies or blondie squares. The idea was to make them symmetrical with six equally large sides so that they would be even fuller of cookie dough-like softness.

Peanut Butter Is Key to Amazing Chocolate Chip Cubes

I found the solution to the perfect taste, consistency, and texture in my home-made peanut butter. That’s also what makes it possible to make these blondie cubes without processed butter or shortening – and the palm oil and other questionable additives they contain. Peanut butter both lubricates and solidifies the batter. In this recipe, as well as overall, it is a wonderfully versatile ingredient. It is no wonder that it is such a vegan staple.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

I love peanut butter. The way it tastes and feels in my mouth takes me to my happy place. I make all of our peanut butter myself simply because of the sheer volume we consume of it. I prefer using organic peanuts, even though it’s a lot more work, because I remove the skins by hand. Call me crazy, but I’m a principled home baker!

In the end, it’s so worth the effort. Having home-made peanut butter always at hand gives me head start to baking such wonderful goodies as these peanut butter and chocolate chip cubes. They’re more than wonderful, as a matter of fact!

Substituting Coconut Sugar for Refined Sugar, Gluten-Free Flour for Wheat

This recipe is free from refined sugar. There’s no brown, cane, or granulated sugar. I’ve substituted them with coconut sugar, which I recommend highly, in case you haven’t tried it before.

Coconut sugar, also known as coconut palm sugar, is made from the sap of the flower bud stem of the coconut palm. Typically, it’s used as a substitute for brown sugar, but I think it works equally well in place of regular table sugar. It has an amazingly nuanced caramel taste with warm, round tones. It has a lower glycemic index than table sugar, which means that it doesn’t spike your blood sugar levels quite as fast. Unlike refined sugars, it’s also a great source of electrolytes, minerals, and vitamins.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

If you want or must avoid gluten, in addition to refined sugar, I’ve made this recipe suitable for people who are gluten intolerant or sensitive. It’s my aim to incorporate a gluten-free option in all of my recipes. Peanut butter and chocolate chip cubes can be made with a gluten-free flour blend that is suitable for baking. I used the fine, light flour blend by the Finnish brand Myllärin. It is made from rice flour, gluten-free oat flour, corn, potato flour, and psyllium. I can honestly say that everything I’ve baked from this flour has tasted super good, so it’s an awesome substitute for wheat. Gluten-free oat flour is another great alternative, although it tends to result in slightly more crumbly baked goods.

In Love with the Peanut Butter and Chocolate Chip Cubes!

I have a feeling that I needed to add something here.

Yes, I do love the peanut butter and chocolate chip cubes, because they are truly lovable in every way possible. But that probably wasn’t the thing I wanted to add… Ehm.

Now I know! If you want to make a bigger batch, double the ingredients, baking dish, and fun! And don’t forget to bake the cubes longer. You won’t need to double the baking time, although you’re not far off. The cubes will need 35 to 45 minutes in the oven. When the edges start to brown slightly, you’ll know your blondie cubes are done.

Lähikuva blondiepalasta; close up of a blondie cube

No wonder I’m being so distracted here, with a couple of peanut butter and chocolate chip cubes sitting on my plate, calling my name. I’m about to plant my face in their super gooey softness. Maybe you should do the same. In that case, don’t forget to let me know on Instagram what you think.


Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

Peanut Butter and Chocolate Chip Cubes

Crispy and golden brown on top, with ooey-gooey goodness inside. These delightful blondie cubes are plant-based baking at its best!
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Course: Dessert
Cuisine: American, Vegan
Keyword: blondie, blondie bites, chocolate, chocolate chip squares, chocolate chips, chocolatey, coconut sugar, cookie dough, dark chocolate, dessert, easy recipe, easy vegan dessert, gluten-free, gluten-free flour, gluten-free flour blend, lactose-free, laktoositon, non-dairy, oat drink, oat milk, peanut butter, peanuts, snack, sweet treat, vegan chocolate chips, vegan desserts, vegan recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 284kcal
Author: Susanna Rönn

Ingredients

  • 2 dl coconut sugar
  • 2 dl all-natural or homemade peanut butter
  • 1 ½ dl unsweetened oat mylk
  • 3 ¼ dl gluten-free flour blend Myllärin
  • 1 ⅔ tsp baking powder
  • ¼ tsp vanilla powder
  • tsp salt
  • 1 dl dark chocolate chips or chunks + 1–2 tbsp to be pressed on top

Instructions

  • Preheat the oven to 175°C/350°F. Line a small, 6 x 8-inch baking dish with parchment paper. Spread a little bit of canola oil under the parchment paper to keep it in place.
  • In a large mixing bowl, beat together the coconut sugar, peanut butter, and oat mylk. In a smaller bowl, whisk together the flour, baking powder, vanilla powder and salt. Add the dry ingredients to the wet ingredients and mix until thoroughly combined. The batter is meant to be thick. Fold in the dark chocolate chips or chunks.
  • Pour the batter in the prepared baking dish and spread it evenly with a spatula. Press some chocolate chips on top. Bake for 25–30 minutes or until golden brown.
  • Let cool completely before cutting into 12 equal cubes. Serve and enjoy!

Nutrition

Serving: 50g | Calories: 284kcal | Carbohydrates: 41g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Sodium: 145mg | Potassium: 167mg | Fiber: 4g | Sugar: 17g | Vitamin A: 26IU | Calcium: 75mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

The Perfect 5-Minute Peanut Butter

Maukkain viiden minuutin maapähkinävoi; The perfect 5-minute peanut butter

[vegan, grain-free, gluten-free, soy-free, palm oil-free; sugar-free option available]

Linkki tekstiin suomeksi

It’s pourable but gets stuck on your lips. The kids love it on their lunch sandwiches. It’s delicious in your overnight oats or gooey blondies. It keeps your proteins and healthy fats in check (when used in moderation!). It’s a jarful of liquid gold. It’s the perfect 5-minute peanut butter!

Figuring out how to make the most perfect peanut butter at home has been a process. It didn’t just suddenly dawn on me. Instead, I needed months and trial and error to arrive here. That’s also why this texts looks a lot different from my original post in Finnish.

My Peanut Butter History

As far as I can recall, I hadn’t tasted peanut butter prior to setting my feet on U.S. soil. That’s how unusual peanut butter was in Finnish cooking and baking in the late 1990s. But as soon as I sunk my teeth in my first peanut butter sandwich, I was head over heels. It was love at first bite! Trying several of Reese’s peanut butter candies didn’t exactly curb my burgeoning addiction. Those Peanut Butter Cups Minis were completely amazing.

I’ve been mad about peanut butter ever since. There have been no bumps in the road. Becoming a vegan has been yet another amazing reason to consume even more peanut butter. In fact, peanut butter is quite the vegan staple – a truly versatile food that can be used in both cooking and baking. It’s wonderful in tofu marinade, vegetable soups, and overnight oats. Not to mention all the super yummy cookies, cakes, and blondies that you can make from it. That’s what’s so exceptional with peanut butter: it’s sweet and savory at the same time.

Maukkain viiden minuutin maapähkinävoi; The perfect 5-minute peanut butter

In addition to cooking and baking, I have a tendency to eat peanut butter straight out of the jar. When the kids have gone to bed, I might find myself sitting alone in the kitchen with a spoon in one hand and a peanut butter jar in the other. And what better way to do this than by enjoying home-made peanut butter?

Judging by the amount of peanut butter consumed in our household on a weekly basis, making peanut butter myself is a smart move. Before investing in a Vitamix that I now use to make all of my nut butters, I used to get peanut butter at the store. But it was getting unnecessarily laborious and expensive.

You won’t find store-bought peanut butter at our house any longer. I make all of it myself. With the perfect 5-minute peanut butter recipe, it’s also way too easy not to. So, let’s get those food processors and blenders fired up and some nuts crushed!

A Few Things to Think About Before Getting Started

First of all, you need a powerful food processor or blender to process nuts. A less powerful one might actually burn out before getting the job done, so use at your own risk. I have a Vitamix Ascent 2300i blender that I use for all my food processing work. It wasn’t cheap, but the quality is completely different from your basic supermarket blender.

Secondly, quality is important also when it comes to your raw material. It’s definitely worthwhile to get good quality peanuts when making peanut butter. Of course, you always want to buy good quality nuts, but it’s especially important when it comes to making nut butter. This is because the freshness of the nuts will directly affect the outcome: the smoothness, richness, and liquidity of your butter.

Pehmeää ja notkeaa maapähkinävoita, viiden minuutin maapähkinävoi; smooth and pourable peanut butter, perfect 5-minute peanut butter

The frustrating thing about this is that you won’t know until you try. If you end up with chalky, overly thick peanut butter, you know that you didn’t have the best ingredients to begin with. If the peanuts are past their best before date, they’ll be drier and emit less oil after roasting. They’ll take more time to process into a nice, liquid peanut butter. I usually buy organic peanuts, such as Aduki’s organic peanuts. They’re a great source of fibre, folate, magnesium, and phosphorus. Aduki is a Helsinki-based importer of organic and fair-trade food, beauty, and household products.

Thirdly, think about getting enough of those peanuts. Since Peanut Butter keeps really well, why not make a bigger batch at once? Besides, if you’re using a blender, you need to have enough peanuts to keep your machine processing them. With too few peanuts, the motion of the blender will push the crumbs in the corners and sides of the bowl. The blades won’t be able to reach them, and you’ll end up scraping down the sides more often than you’d like. Get at least 500 grams of peanuts. That’s heaping three cups, since one cup weighs approximately 155 grams. This will make about 300 grams or two cups of peanut butter. Based on my experience, that’s the perfect amount of the perfect 5-minute peanut butter!

Finding the Perfect Nuts for the Perfect 5-Minute Peanut Butter

Now, I did mention trial and error, didn’t I? So the perfect 5-minute peanut butter recipe wasn’t always so perfect. What proved most challenging was finding the perfect nuts for the recipe and how to pretreat them.

You could get dry-roasted peanuts at the store and skip the peeling and roasting altogether. For me, there were two issues with this. First, dry-roasted peanuts are super expensive, at least in Finland. And second, they’re hard to find. There aren’t that many grocery stores that carry them in my area.

Maapähkinöitä menossa uuniin paahdettavaksi; Peanuts about to be roasted in the oven

A good solution is to use blanched peanuts. At least the largest grocery chains carry them, so they aren’t as difficult to find as dry-roasted peanuts. They make peanut butter-making easy-breezy; just pop them in the oven for roasting and then process them into butter. Peanut butter made from blanched peanuts tastes really yummy. The only con with using them is that they have been mechanically peeled. This typically also removes nutrients and might render the peanuts drier over time.

I’ve also tried using regular salted peanuts. They’re easy to find, affordable, and quick to use, because they won’t need to be roasted. That is because they have been cooked in oil. Usually, salted peanuts are cooked in peanut oil, but this is not always the case. Sometimes they are manufactured with canola and/or palm oil, so be sure to read the food label carefully. Another problem with salted peanuts is their sodium content, of course. They’re not the healthiest choice, and the ready-made peanut butter is likely to taste too salty, too. Also, peanut butter made from salted peanuts can be too runny because of the added oil.

Whole Organic Peanuts Make the 5-Minute Peanut Butter Perfect

Raw, whole peanuts are my number one choice. I already mentioned Aduki’s organic peanuts, which I get on a regular basis. Unblanched peanuts make the process more laborious, because you’ll need to peel all of the peanuts. I usually do this by hand, one peanut at a time. It does take a couple of hours to get through 500 grams of peanuts! I do this late at night, while I’m also getting my fix of The Real Housewives of Orange County or Beverly Hills. The things I do for my perfect 5-minute peanut butter!

If you think this is too much work (and you likely will, trust me!), you can peel off the skins after roasting the peanuts in 175°C/350°F for 3–5 minutes. Make sure you don’t roast them longer than that at this stage, because that would negatively affect the taste. Let them cool for 15 minutes, then use a paper towel to rub off the skins. Remove the rest of the skins by hand. Finally, roast the peanuts in the oven for 10 more minutes or until they turn golden brown.

On a few occasions, I’ve roasted the whole peanuts with they skins on. I haven’t been happy with the end results, however. Yes, it’s much easier to remove the skins from the roasted peanuts, but even after they’re removed, the roasted skins leave the peanut butter with an unwanted tang – mixture of bitter and burned. So no, I wouldn’t recommend doing this.

Maukkain viiden minuutin maapähkinävoi; The perfect 5-minute peanut butter

To sum things up: Get raw, whole peanuts and remove the skins at home. Process the slightly cooled peanuts into the perfect 5-minute peanut butter. Toward the end of processing (and only then), add salt, and maple syrup and spices, if you’d like. Process for one more minute, let cool, and get your spoon ready. Your home-made peanut butter is now ready to be consumed! Be sure to keep it refrigerated for the optimal storage time.


Maapähkinävoi; peanut butter

Perfect Peanut Butter

Peanut butter is definitely at its best home-made. And it doesn't take more than five minutes!
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Course: Side Dish
Cuisine: American, Vegan
Keyword: additive-free, all-natural, baking ingredient, basic ingredient, creamy, crunchy, easy recipe, easy vegan dessert, healthy, healthy nut butter, healthy spread, lisäaineeton, no nonsense, on toast, palm oil-free, peanut butter, sandwich, spread, sugar-free, traditional American spread, vegaani, vegan staple
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 20
Calories: 146kcal
Author: Susanna Rönn

Equipment

  • Food processor or blender

Ingredients

  • 3 cups roasted peanuts roasted at home in the oven, or store-bought dry-roasted peanuts
  • ½ tsp salt
  • (2 tbsp) maple or agave syrup optional

Instructions

  • If you'll be roasting the peanuts yourself, preheat the oven to 175°C/350°C. Use either blanched peanuts or raw, whole peanuts. In the latter case, remove the skins by hand prior to roasting. Spread the peanuts on a baking sheet lined with parchment paper and roast them in the oven for 10–15 minutes or until golden brown. Skip this part, if you're using dry-roasted peanuts.
  • Transfer the roasted peanuts to your food processor or blender. Turn the processor on and blend the peanuts at one-minute intervals. In between processing, use a spatula to scrape down the sides. You'll see the peanuts go from crushed to powder, from large clusters to a dry ball, and finally to a warm, smooth, and pourable liquid butter. Keep processing until you reach desired consistency. This usually takes about 5 minutes.
  • Stir in the salt and syrup (if using). Process the butter for one more minute. Pour the peanut butter in an airtight container such as a glass jar. Leave the lid open until the peanut butter has cooled completely. Transfer to the refrigerator. It's a good idea to store your peanut butter in the fridge, as this will keep it fresh for several weeks, even months.
  • All done! Enjoy on your favorite bread, in baking, and straight out of the jar!

Nutrition

Serving: 15g | Calories: 146kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 179mg | Potassium: 165mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!