Rich and deliciously crunchy, this no-bake Vegan Peanut Butter Cookie Dough recipe will satisfy your sweet tooth. With just a few ingredients these vegan, eggless and dairy-free bites can be on your table in less than 15 minutes.
Don’t you love a fast and easy treat?
I thought so and that’s why I have to share this simple recipe for Peanut Butter Cookie Dough bites with you.
I just love these so much and I think you are going to love them too because:
- You get instant gratification.
- They are one of the tastiest protein-rich snacks out there.
- You can store them in the refrigerator or the freezer so you might ass well make a big batch. This is always handy for when those cravings strike.
- There is just the right amount of crunch.
- The dough can also be used to bake denser cookies that are perfect for breakfast or afternoon tea. One dough, two treats!
- They look pretty on your table when rolled into bite-sized balls and covered with finely ground peanuts.
I mean you want to at least roll them in a ball to serve but eating some dough right out of the bowl is very tempting.
If you want to make more for later or need a bigger batch for a larger family, double or quadruple the recipe! Let me show you a picture that I took when I first posted this recipe 5 years ago.
It’s a little bit on the bluish side, a little bit on the grainier side, and a little bit on the perfectionist side. But they sure did taste good!
You too can make them as neat as you like. Just process the peanut coating finer. You also don’t need to have any peanuts on them at all. Gosh, I should show you that picture too.
Okay, right below this one with the vegan cookie dough in the red bowl is one of them not coated at all. Cookie Dough rocks!
Peanut Butter Benefits
- Peanut butter is an all-time favorite and there is no denying that this main ingredient is the reason that this dough is so incredibly tasty.
- But to make this treat “healthy-ish” check out the labels on store-bought jars. Make sure they don’t have added sugar, honey, vegetable oils or even trans fat.
- Healthy peanut butter should be just a simple mixture of ground peanuts, and some may contain some salt. Just like homemade.
- But nearly all healthy peanut butter sold is 100 percent vegan and is always an excellent source of plant-based protein.
I have quite a few peanut butter cookie recipes on the blog too but you might want to try this pretty Marbled Peanut Butter Chocolate Cookies recipe.
Check out the four photos below for a visual of exactly how simple this no-bake recipe is. Two more pics follow a little bit down the page.
Maple Syrup Grades
Maple Syrup is my preferred choice of sweetener and it gives a subtle caramel taste to this cookie dough.
- There are different types of maple syrups, and the intensity of flavors all depends on their color.
- There are some myths going around. The truth is that NO maple syrup is refined and the color is strictly because of the time of the year that the syrup is collected.
- There is no difference in quality between the grades.
- The lighter the color the milder the taste. The darker the color the stronger the taste of maple.
- It will say what shade it is considered after the words Grade A. You can also tell by the color if they are lined up next to each other.
- Grade A is light amber, the traditional pancake syrup.
- Grade A can also be medium amber and is produced towards the end of the season and is stronger is flavor.
- Grade A, dark color, robust flavor, is made at the end of the season just before the maple trees bud and the flavor is very strong.
Which is best? It’s your own preference – I love them all but I usually have the medium amber one in the pantry.
Peanut butter is an all-time favorite but with the addition of peanuts, there is a special little crunch along with the sweetness.
If you’re looking for something quick and sweet, this recipe hits the spot!
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Vegan Peanut Butter Cookie Dough
Ingredients
- 1 cup crunchy peanut butter
- 1 cup maple syrup
- 1/2 teaspoon salt
- 2 cups whole wheat flour
- 1/2 cups peanuts, and a little bit more for rolling the balls in
- 1/2 cups old fashioned oats
Instructions
- In a large bowl mix the peanut butter and the syrup.
- Add the remaining ingredients and mix well.
- Shape into balls and eat.
- If you'd like a little bit more of a refined look for serving - roll the balls into finely ground peanuts.
- For easier handling - store in the refrigerator between snacking.
Notes
Nutrition
Bailey
Ha! I love this! Who can pass up cookie dough and peanut butter no less. It was fun to enjoy it during and after the process.
Ginny McMeans
Yes Grace but use 1 1/2 cup corn flour instead of 2 cups whole wheat. See if the texture seems right and if it is too sticky add a little more until you are happy with it.
Grace Okubo
Can corn flour be used as a substitute for wheat flour?
Ginny McMeans
This is a little tricky since I have not done this Illeana but I think an even substitution with almond flour should work. This recipe is very forgiving. If it seems too dry I would add a little more peanut butter and maple syrup.
Ileana
Can almond flour be substituted for the whole wheat flour?
Jenny
My Fitness Pal is the greatest and easiest to find out any calorie information.
Ginny McMeans
I am sorry but I have no nutrition information. I have tried a couple of services and neither came up with the same info so I have let that go for nw. I don’t want to given the wrong information on such an important topic.
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How many calories do these have>
Ginny McMeans
Yes, yes and yes. I would probably add 1/2 cup for this mix but if you want more chocolate – go for it.
Terri
ok, one question – do you think you could make this in a chocolate chip version?