Description
A simple, 3-ingredient vegan cookie recipe that is ready in just 15 minutes. These cookies are chewy, gluten-free friendly, and perfect for busy weeknights or quick snacks.
Ingredients
Scale
- 1 cup (250g) natural creamy peanut butter
- 1 ½ cups (120g) old-fashioned rolled oats
- ⅓ cup (80ml) pure maple syrup
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter and maple syrup. If the peanut butter is cold, microwave for 15-20 seconds to soften. Stir until smooth.
- Add the vanilla extract and salt to the peanut butter mixture and mix until well combined.
- Pour in the rolled oats and fold them into the wet ingredients using a silicone spatula until every oat is coated and the dough holds together.
- Scoop the dough onto the prepared baking sheet, rolling each portion into a ball. Space them about 2 inches apart. Do not flatten them.
- Bake for 10 minutes, or until the edges are lightly golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the pan for 5 minutes to firm up.
- Transfer to a cooling rack to cool completely before storing in an airtight container.
Notes
Use natural peanut butter without added sugar for best results. Do not use instant or steel-cut oats. If the dough is too dry, add more maple syrup; if too wet, add more oats. For extra crunch, toast the oats before mixing. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8
- Sodium: 50
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 16
- Fiber: 2
- Protein: 5
Keywords: vegan cookies, peanut butter cookies, oatmeal cookies, 3-ingredient recipe, gluten-free, healthy snacks, weeknight treats, easy baking