Unbelievable Three-Ingredient Peanut Butter Cookies are easy to make with only three ingredients and NO flour. Soft, chewy, and with an intense peanut butter flavor, these gluten-free cookies are absolutely delicious. And gluten-free, too!
These flourless peanut butter cookies are truly unbelievable. They’re so quick and easy to make; you won’t believe the intense peanut butter flavor in every bite. And gluten-free, too!
All you need is one egg, one cup of peanut butter, and one cup of sugar (vanilla extract optional) for the most amazing homemade cookies you’ll ever have!
Need more cookies in your life? These Peanut Butter Cornflakes Cookies are super easy to make, too! You need these Easy and Delicious Ways to Spruce up Sugar Cookie Dough. So many fun ways to turn refrigerated sugar cookie dough into many gourmet flavors, which are perfect for holiday gift-giving!
Flavor varieties
This peanut butter cookie recipe is amazing, but if you’re like me and can’t leave great things alone, I have a few suggestions below on how to take them up a notch.
- Swap the regular sugar with brown sugar for a chewier texture.
- Stir in 1/2 cup chopped unsalted peanuts for extra crunch.
- Add one teaspoon of vanilla extract to enhance flavor.
- Sprinkle the flattened cookies with sea salt for a sweet, salty flavor combo.
- Stir mini chocolate chips into the dough or dip the baked cookies in melted dark chocolate after they’ve cooled.
- Combine the peanut, sugar, and egg in a large bowl.
- Use a small ice cream scoop to portion out the dough for uniform sizes. Roll in the palm of your hands into balls to smooth and even the baked edges.
- Press down on the dough with the tines of a fork to flatten it and create a criss-cross pattern.
- Bake until the edges are lightly browned, but the centers are soft. Remove from the heat, let cool slightly, then transfer to a wire rack to cool completely.
Quick tips
If the dough is too soft to hold its shape, refrigerate it for a few minutes to chill and firm up.
Storage instructions
- Allow the cookies to cool completely, then transfer them to an airtight container or a resealable bag. Store at room temperature for 2 to 3 days.
- To store longer, arrange in a single layer on a baking sheet and freeze. Transfer to a resealable bag when firm, letting as much air out as possible. Freeze for up to 3 months.
Instructions
- In a medium bowl, combine peanut butter, sugar, egg, and vanilla extract, if using until well blended.
- Using a teaspoon or small ice cream scoop, drop dough two inches apart on a ungreased baking sheet.
- Using tines of a fork dipped in sugar, press on top of each dough in a criss-cross pattern.
- Bake in a 350 F oven for about 10 minutes or until lightly browned.
- Remove from oven and allow to slightly cool. Transfer to a rack to cool completely.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Renalyn A.Salar says
Wow tingin ko palang po Ms.Laine katakamtakam na.Napaka galing niyo po at ang bait pa ❤
Catherine Lyons says
Excellent recipe!!