peanut butter cookies on a cooling rack
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5 from 1 vote

Vegan Peanut Butter Cookies

With just 3 main ingredients these peanut butter cookies are super simple to throw together. And being egg-less makes dough eating fair game which is a plus in our household!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: 3 ingredient peanut butter cookies, vegan peanut butter cookies
Category: Sweets
Servings: 18 cookies
Calories: 114kcal


  • baking sheet
  • medium mixing bowl


  • 1 cup creamy peanut butter
  • 4 tbs Manitoba Milled Flaxseed
  • 1/3 cup maple syrup
  • 3 tbs water
  • 2 tbs granulated sugar for sprinkling
  • 1 tsp salt optional


  • Preheat the oven to 375 degrees
  • In a small dish mix the milled flaxseed with 3 tablespoons of water and stir until combined. Set aside.
  • To the bowl, add peanut butter, maple syrup, flaxseed, salt and stir to combine.
  • The dough will be sticky but you should be able roll in small 3/4 in balls. If needed add a sprinkle of the milled flaxseed.
  • Place the cookie balls on to a baking sheet lined with parchment or slicone baking sheet. Sprinkle with granulated sugar and flatten with a fork to make the crosshatch marks.
  • Bake in the preheated oven at 375 degrees for 12-14 minutes.


Serving: 1cookie | Calories: 114kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 119mg | Fiber: 1g | Sugar: 6g | Calcium: 17mg | Iron: 1mg
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