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Easy 3 Ingredient Peanut Butter Cookies

3 ingredient peanut butter cookies are an easy flourless recipe. Rich peanut butter flavor and naturally gluten-free!

3 Ingredient Peanut Butter Cookies

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.

Flourless Peanut Butter Cookies are an easy 3-ingredient recipe. Rich peanut butter flavor and naturally gluten-free!

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.

Flourless Peanut Butter Cookies are an easy 3-ingredient recipe. Rich peanut butter flavor and naturally gluten-free!

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.

More Tasty Cookie Recipes

Flourless Peanut Butter Cookies are an easy 3-ingredient recipe. Rich peanut butter flavor and naturally gluten-free!

Flourless Peanut Butter Cookies

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These flourless peanut butter cookies have a soft, moist texture that you just couldn't get if you added flour


  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg


  1. Preheat oven to 350F.
  2. 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.
  3. Remove immediately from baking sheet and allow cookies to cool on a wire rack.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Wednesday 18th of January 2023

These are a lot like the Ovenly Peanut butter cookies which is 1 3/4 peanut butter, 1 3/4 brown sugar, 1/2 Tsp vanilla and 2 eggs. They don't flatten theirs and the results are to die for so I know these are good too. I have tried this recipe with Nutella and they spread out quite a bit and I don't love the results. I have been experimenting with different techniques to get the Nutella to taste more like the peanut butter cookies but with little success. I really wanted them to work because the person I love most in this world can't eat peanut butter.

Carolyn Weber

Saturday 25th of July 2015

Do you know if this would still work if you substituted the sugar with Truvia or Stevia? I'm looking for low carb options and also have a brother who is diabetic, but this sounds absolutely scrumptious!!!

Kristy Bernardo

Wednesday 29th of July 2015

Hi Carolyn, I haven't tried it with anything but regular sugar but I think it would be fine. I do use Truvia ALL THE TIME so I'll try it soon and report back!


Wednesday 24th of June 2015

Sorry, I don't know if this is just a problem on the mobile site but I don't see a recipe anywhere? Only ads and links.

Kristy Bernardo

Wednesday 24th of June 2015

Thanks, Anna, fixing it now!!


Sunday 8th of February 2015

My cookies turned out SUPER crumbly and were really hard to get into ball shape and put in the oven to bake--any idea why?? Love how easy this recipe was otherwise!

Kristy Bernardo

Wednesday 11th of February 2015

I'm not sure why that would happen, Katherine. The dough is fairly crumbly due to the lack of flour but it shouldn't be so crumbly that you can't form it into balls. Perhaps you're at a different altitude? I'm glad they still turned out for you though and that you enjoyed them :)


Friday 30th of January 2015

Just made these with my 3 year old, and my whole family loved them! Thanks for the easy gluten free recipe.

Kristy Bernardo

Friday 30th of January 2015

sigh...I miss the days when my girls were that age and we'd make cookies! They're still young - 8 and 10 - but geez, it goes by too fast. I'm thrilled to know that your family enjoyed both making and eating these. Thanks, Crystal :)

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