Grain-Free Peanut Butter Cookies
These vegan grain-free peanut butter cookies are made with just 4 ingredients: peanut butter, banana, flax and sugar!
Here’s what you’ll need to make these simple grain-free cookies:
- Peanut butter. Look for natural peanut butter with 1 or 2 ingredients. Either just peanuts or peanuts and salt.
- Ground flax. You can buy ground flax for use in this recipe or if you have whole flax seeds, grind them yourself in a blender or coffee grinder. Use freshly ground flax or ground flax that’s been stored in the fridge for freezer for up to a few weeks for best results.
- Banana. You’ll need 1 small ripe banana. Not overly ripe, just ripe enough to eat as a snack.
- Sugar. I used coconut sugar but any granulated sugar works. I haven’t tested it but I think you could use granulated monk fruit sugar for sugar-free cookies
That’s it! I recommend adding dairy-free chocolate chips as well but they’re optional.
How to Make these Cookies
These cookies are so easy to make you’ll love it!
Start by mashing the banana into a thick paste, then stir in the rest of the ingredients. Roll the dough into 14-15 evenly-sized balls then press each ball down into a cookie shape. Bake and enjoy!
Grain-Free Peanut Butter Cookies Recipe
These simple peanut butter cookies are made with just 4-ingredients, plus chocolate chips! They’re soft, chewy, perfectly sweet and taste amazing! They’re also flourless, grain-free, vegan and can be made paleo by replacing the peanut butter with almond butter.
More Vegan Cookie Recipes
Here are some more cookie recipes you’ll love:
- Cranberry Orange Oatmeal Cookies
- Chocolate Chip Quinoa Cookies
- Flourless Peanut Butter Banana Oatmeal Cookies
- Vegan Oatmeal Raisin Chocolate Chip Cookies
- 3-Ingredient Tahini Date Cookies
- Preheat oven to 350 degrees.
- Add the banana to a mixing bowl and mash well with a fork until it forms a paste.
- Add the salt, sugar, peanut butter and flax and stir into a thick dough.
- Stir in the chocolate chips.
- Roll into 15 balls and place on a baking sheet. Press each ball down into a cookie shape.
- Bake for 13 minutes.
- Let cool on the pan for 10 minutes then transfer to a cooling rack and let cool completely. Store in the fridge.
They will seem under done when you take them out, they will firm up as they cool. Let them cool completely before handling.
Make sure your peanut butter isn’t too dry. Mine was fairly drippy. If your peanut butter is very dry you may need to reduce the amount of flax you use.
Keywords: gluten-free, grain-free, healthy, easy, 4 ingredient
This post was originally published July 8, 2014. It was updated with new photos and text December 2019.