3 ingredient peanut butter cookies are an easy flourless recipe. Rich peanut butter flavor and naturally gluten-free!
Peanut butter cookies are a fall and winter classic, but this variation on the humble peanut butter cookie has only THREE INGREDIENTS and comes together faster than the time it takes to bake them.
3 Simple Ingredients
Yes, just three pantry staple ingredients!
- Smooth Peanut Butter: Crunchy or reduced fat peanut will result in dry and crumbly cookies
- Granulated Sugar
- Egg: Ideally a fresh egg
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
3 Ingredient Peanut Butter Cookies
Flourless cookies = potentially gluten-free dessert, yes? You’ll need to check the ingredients and the label on your peanut butter, but in theory this dessert has no ingredients containing wheat gluten. It can be tough to make desserts for people with food allergies or other conditions but with a bit of care, it is deliciously possible.
There are plenty of reasons people go gluten-free. Some are diagnosed with wheat allergies, others go to the doctor only to find out they suffer from Celiac disease and must eliminate wheat and other ingredients to maintain a normal quality of life.
That’s one reason why this recipe is so exciting; the first question you’ll get from people with food allergies is about your ingredients list. A three-ingredient recipe makes for an easy dessert–both in the prep and the consumption for people with food allergies. And you can always add a few extras to this very simple recipe, as we’ll discuss below.
What Makes Peanut Butter Cookies Dry & Crumbly?
Some make this recipe and complain that the cookies are a bit too crumbly. This could be due to altitude, or it could be the variety of peanut butter used isn’t quite up to the task. Some brands are better than others; some swear by Jif and use no other brand. Others may try Peter Pan or their favorite alternative. It may take some trial and error to get the right type. For the record, we like Jif for this recipe.
If your cookies are too dry, you may need to add a bit of extra egg next time. Other moisture added is also fine (vanilla extract, for example), but add in small increments–a teaspoon at a time for a start and where vanilla extract is concerned, one teaspoon might be all you want to add, period.
Another problem that can lead to dry, crumbly cookies? Storing the cookie mix in the fridge. It’s best to make these as soon as possible after the dough is mixed. Some report the raw cookie dough being a bit greasy due to peanut oil. Don’t let this deter you as the end result is likely to be far less greasy than you might expect.
Why do Peanut Butter Cookies Have Fork Marks?
Adding fork marks to the cookie dough balls makes them bake more evenly. Plus, it’s a classic look at this point.
This recipe is nearly the same as my 3-ingredient Nutella cookies except that the primary ingredient here is peanut butter. And now that we are talking about it, the temptation to combine BOTH recipes using equal amounts Nutella and peanut butter is strong. If you try this, do let me know how it worked out!
Although I love your run-of-the-mill peanut butter cookies that do contain flour, these flourless peanut butter cookies have a soft, moist texture that you just couldn’t get if you added flour. They only make about a dozen cookies per batch so double or triple the recipe if you need to. These cookies tend to freeze really well, too.
Personally, I’ll eat the entire batch no matter how many there are so I’ll stick to a dozen per batch. They’re just too good to pass up while still warm!
Does Gluten Free = Safe To Eat?
But I should extend a little caveat; while you can check the back of a peanut butter label to make sure it has no ingredients that could aggravate a food allergy, there is no way of knowing whether gluten contamination has happened during processing.
I mention this to say that those with food allergies sometimes have a go-to peanut butter they have tested and know is safe for them. If you are making this recipe for guests with food allergies, it’s smart to ask what their preferred brand may be.
Flourless Peanut Butter Cookies
These flourless peanut butter cookies have a soft, moist texture that you just couldn't get if you added flour
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 large egg
Instructions
- Preheat oven to 350F.
- Drop cookies onto baking sheet then gently flatten with a fork. Bake for 6-10 minutes (start checking at 6 minutes in case your oven runs hot as it's important not to over bake). Cookies are done when lightly browned on the bottom.
- Remove immediately from baking sheet and allow cookies to cool on a wire rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 108mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 5g
This data was provided and calculated by Nutritionix.
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