Some days we all need a little treat that is fast and easy and also homemade! These easy 3 ingredient peanut butter cookies recipe won’t last long at your home. Best of all it only takes three ingredients to make and you don’t need an electric mixer! All you need is peanut butter sugar and egg to make this chewy in the center and crispy on the outside cookie.
Some days you just don’t want so many ingredients to think about when making a fast dessert to curb those cravings. After school, I love baking something quick for the kiddos. They look forward to it and this one is an easy one. They’re tired from school and so am I. This recipe has no baking powder, no baking soda. All you need is just 3 simple ingredients. Furthemore, if you’re a peanut butter lover this one’s for you! It’s so great to be able to make from scratch cookies without flour!
Why You’ll Love This Easy Three Ingredient Cookie Recipe
- Fail Proof – minimal ingredients means less chances to fail! I know some of you are new bakers so this one is for you! Even your teenagers might be able to make these easily.
- Rich in Protein – there is 8 grams of protein in just two tablespoons of natural peanut butter. It has one of the highest protein content out of all the nut butters.
- Gluten free and dairy free.
- Peanuts Nutrition – Not only is it high in protein, it is low in carbohydrates, has high healthy fats, and is rich in antioxidants.
How to Make Flourless Peanut Butter Cookies
The hardest part of this recipe is turning on the oven. I kid, but really, this is the ultimate most easiest cookie recipe I’ve ever made.
First, you’ll want to preheat your oven to 350 degrees F. Then grab some parchment paper and line a baking sheet. You can also use non-stick spray and apply it on the sheet. I prefer parchment paper because it makes for an easier cleanup, although this recipe is already minimal as far as cleanup is concerned.
After than, In a medium sized mixing bowl combine the creamy peanut butter and 3/4 cup white granulated sugar. Combine the butter and sugar until its well incorporated adns mooth. This is a great time to have the kids help out since there is no egg just yet.
After the texture is nice and smooth, add in your egg and stir thoroughly. You want to combine it a lot more than the shown directly below.
Once it becomes a thicker consistency like a dough it’s time to get your hands ready to roll. If you want your cookies to be uniform and the same in size, I find it easy to use a cookie scooper to get even sizes. Scoop out the dough and then roll each scoop into even sized balls. Place them on the baking sheet, making sure to leave enough space in between each ball so it has room to expand when baking, unless of course you want some peanut butter bars.
At this time press each dough ball with a fork, giving them the classic peanut butter cookie look. Just create a criss cross pattern on the tops of the cookies.
Finally, bake for 9 to 12 minutes or until golden brown. Cookies will be soft but firm on the edges and lightly browned on the bottom. Allow it to cool on the baking sheet for a few minutes before moving. Just a tip: they will continue to firm up while cooling on a wire rack. Enjoy.
Cook’s Tips For Flourless Peanut Butter Cookies
- Use honey instead of sugar to make it a little healthier. I would use about 1/3 cup of honey for ever 1 cup of peanut butter and egg. I do appreciate the taste and texture of sugar though!
- You can add a teaspoon of vanilla if you want to make it more aromatic.
- Don’t use crunchy peanut butter. The cookies will fall apart if you don’t use smooth and creamy.
- Timing is key to cooking these perfectly. Don’t over cook them.
- If you want to add chocolate chips, it makes a great addition.
- If you want the cookie to be a bit softer, add an extra egg.
- Can this be frozen?
- Make sure the cookies are completely cooled before freezing. Place them in an air tight container and freeze. You can also freeze the dough into portion ahead of time for up to 2 months.
- Once frozen, how do I prepare it?
- Just place into oven at 350 degrees F and bake like normal.
- Store in an airtight container on counter for 7-10 days.
- Can I use crunchy peanut butter?
- No, I don’t suggest it. It creates a crumbly texture and doesn’t bake well.
- Can I use brown sugar ?
- You may substitute brown sugar with white sugar with a 1:1 ratio, but the texture may change a bit.
- How do I know if it’s done?
- I would check the cookie’s doneness at around 8-10 minutes. It will be cooked around the edges with a little browning, remember they will stiffen up while cooling.
- My cookies are dry and crumbly, what happened?
- You cooked it too long. Ovens are not created equal and cook differently.
- Can I use any other nut butters?
- I’ve tried using almond butter and it works out great too. I’ll try half almond butter and half peanut butter next. Who knows it may turn out so delicious!
Easy Peanut Butter Cookies
Try this fail proof peanut butter recipe today! I've also included healthier alternatives
- ¾ cup turbinado/raw sugar granulated sugar can be used as a substitution
- 1 egg
- 1 cup creamy
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or non-stick spray.
In a medium sized mixing bowl combine the peanut butter and sugar.
Next stir in egg thoroughly.
Roll into even sized balls place on baking sheet.
At this time press each dough ball with a fork, giving them the classic peanut butter cookie look.
Bake for 9-12 minutes or done. Cookies will be soft but firm on the edges and lightly browned on the bottom.
Dough can be frozen into portion ahead of time for 2 months. Just place into oven at 350 degrees F and bake like normal. Store in an airtight container on counter for a 7-10 days.
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