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!
These flourless peanut butter cookies are truly unbelievable! All you need are 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!
They’re so quick and easy to make; you won’t believe the intense peanut butter flavor in every bite. And gluten-free, too!
These peanut butter cookies 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.
Adding flavors
- 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 and salty flavor combo.
- Stir mini chocolate chips into the dough or dip the baked cookies in melted dark chocolate after they’ve cooled.
Quick tips
- Use a small ice cream scoop to portion out the dough for uniform sizes. Roll in the palm of hands into balls to make the baked edges smooth and even.
- If the dough is too soft to hold shape, refrigerate for a few minutes to chill and firm up.
- Press down on the dough using the tines of a fork to flatten and add a criss-cross design.
Need more cookies in your life? These Peanut Butter Cornflakes Cookies are super easy to make, too! However, these Chocolate Chip Cookies require a bit more patience but are worth the wait. 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!
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract, optional
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.”
Johnny K says
Mom used to make these delicious cookies!
Thalilalio says
I was hesitant to try these but they are so good and easy to make! Thank you for sharing the recipe.
Tony mcneely says
There is no flour in this cookies wouldn’t the peanut butter melt
Lalaine says
Hello Tom,
No, the peanut butter won’t melt, the egg act as the binder. Try the recipe, you’ll be pleasantly surprised how the it works 🙂
Tatyanna says
These looks so delish! Perfect for fall!
xx Tatyanna
Lalaine says
Thank you!
courtney says
Oh my gosh, I LOVE peanut butter cookies and I have been craving them so badly but I haven’t found a good vegan recipe. this one would be SO easy to convert over! I’m so excited!
Mackenzie says
Hey Courtney! If I was going to convert this to a vegan recipe, do you think if I just used a flax egg instead of a regular egg?
Michele says
I can´t believe I haven´t made these! I am always looking for new SIMPLE cookie recipes, because honestly I am not the best at cooking. Can´t wait to make them.
Lalaine says
They’re so simple to make they’re perfect for whatever cooking skill level 🙂
5stareasyrecipe says
I’m the same way with baking. I’m a lousy baker, but good cook.
These cookies seem so easy even I couldn’t mess them up.
Kelly says
Just made this with the same amount substitution of stevia for sugar! Amazing! Was going to try an egg white instead of the whole egg but didn’t want to get too crazy
Annette McQuinn says
Always looking for Gluten and Dairy free recipes. These are amazing!
Amy says
Just wondered if you have tried Stevia as a replacement for the sugar?
Lalaine says
I am sorry, Amy, but I haven’t. The recipe calls for a lot of sugar and substituting stevia is worth trying. 🙂
kate says
are these cookies chewy or crunchy?
Lalaine says
Hi Kate
They’re more crunchy than chewy. Pretty good, hope you try them.
Jessica says
I made these today – I left the cookies in balls and rolled them in sugar…baked them as stated and then put Hershey kisses on top. They turned out to be excellent peanut butter blossoms 🙂
Jesse K says
I eat these all the time with dairy-free chocolate chips! My favorite!
Gabrielle says
I just made this recipe and the cookies are delicious! I used chunky peanut butter to give the cookies some crunch, but can’t wait to make them with smooth. I used a large cookie scoop and cooked them for 15-17 minutes. Thanks for sharing! I love how simple this recipe is and the finished product is super yummy 🙂
arcydelgado says
Want to know how much flour, baking powder or baking soda should I put in this recipe..Peanut Butter Cookies please. Thank you.
Lalaine says
Hello Arcy
The recipe doesn’t use flour or baking powder. All you need is one egg, 1 cup of sugar and 1 cup peanut butter, that’s it. 🙂