These three-ingredient peanut butter cookies are so simple and easy to make, are soft, chewy, flourless, and made with only one bowl. They are gluten-free, healthy, and loaded with peanut butter flavor.
Calling all peanut butter lovers, you are gonna go nuts over these three-ingredient cookies because they are literally loaded with peanut butter flavor.
I’ve been making these cookies for a while now, especially because they literally don’t take any brainpower or thinking, come together in less than 20 minutes, and are so delicious, so I figured it was time to put them up on the blog!
If you can’t tell, I love peanut butter and include it in a lot of my recipes. If you love it as much as I do, you should make my No Bake Peanut Butter Oatmeal Cookies and Gluten Free Peanut Butter Cookie Cups too!
I remember feeling skeptical about the fact that these cookies only had three ingredients, how could that possibly taste good? I remember making three-ingredient cookies back when I was in my crazy healthy eating days and they literally tasted horrible.
But just trust me on this one that you need to make these three ingredient cookies!
This recipe is so easy to make, too.
How to Make Peanut Butter Cookies With Just 3 Ingredients
All you need to do is crack the egg into a bowl, add in the peanut butter and coconut sugar, stir it up with a spoon. Once fully combined you roll the dough into balls and then press them down by flattening with the back of a fork. This gives that signature criss-cross look.
Bake these cookies for about 10 minutes at 350F and just like that you have incredibly delicious and decadent cookies. I like to dip them into chocolate and top with a sprinkle of sea salt as well.
I love to bring these cookies to a party because people always think I spent all day in the kitchen when really I just spent 15 minutes. I like to call that cookie magic.
Ingredients for Peanut Butter Cookies
The only three ingredients that you need are:
- 1 egg
- 1 cup creamy peanut butter (natural, I prefer just two ingredients: peanuts and salt)
- 3/4 cup coconut sugar
- 1/2 tsp vanilla
- Pinch of salt if you’re not using salted peanut butter
- Melted chocolate for dipping
- Extra sea salt for sprinkling
Can you use other ingredients in these three-ingredient peanut butter cookies?
Yes, there are lots of different ingredient substitutions you can make for this recipe.
Coconut Sugar Substitute
If you don’t have coconut sugar, you can use brown sugar at the same ratio. They will give a very similar flavor and texture.
Peanut Butter Substitute
Feel free to also use any other type of natural nut butter. These cookies would be great with almond butter or cashew butter, too.
Flax Egg for Vegan Peanut Butter Cookies
I haven’t tried them yet with a flax egg to make them vegan, but if you try it, be sure to let me know in the comments!
I know you’re going to love these flourless three-ingredient peanut butter cookies!
How To Properly Store Homemade Peanut Butter Cookies
You can keep these cookies in an airtight container on your counter or in the pantry. They will last about 2-3 weeks this way.
You can also freeze them. I prefer to freeze the cookie dough and make fresh cookies. But you can freeze the cookies too. They will last about 3 months in the freezer.
How to Make Keto Peanut Butter Cookies
You can use my exact recipe for a keto dessert. Just make one swap. Instead of coconut sugar, use monk fruit sweetener or erythritol instead. All the other ingredients are keto-friendly.
How Do You Know When They Are Done?
Normally you can tell when cookies are done when the edges start to turn golden-brown. But since these are peanut butter cookies, they don’t really change colors much.
To tell if they are done, look for a matte finish on the top. If they are super “wet” or shiny, let them cook a little while longer.
You also want the edges to be crispier and less doughy.
Bake The Cookies On Parchment Paper
Line the cookie sheet with parchment paper or a silicone mat before spooning out the dough.
If you bake the cookies directly on a greased cookie sheet, the bottoms will brown too fast and could even burn before the tops and middles are fully baked.
But the parchment paper protects the cookies and helps them bake evenly.
If you love cookies, try these recipes!
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Chocolate Chip Cookies
- Tahini Sea Salt Chocolate Chip Cookies
- 1 cup natural peanut butter (chilled)
- 1 egg
- 3/4 cup coconut sugar
- pinch of salt if peanut butter isn’t salted
- melted chocolate for dipping
- sea salt for sprinkling
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, mix peanut butter, egg, and coconut sugar. Stir until well combined.
- Using a tablespoon, roll into balls and place onto baking sheet.
- Press down with a fork, creating a criss-cross shape.
- Bake for 10-12 minutes and let cool completely.
- Optional to dip in melted chocolate and sprinkle with sea salt!
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