Craving some crunchy scrumptious cookies with a burst of peanut butter flavor?
These naturally gluten-free 3 ingredient peanut butter cookies couldn’t be any easier to make.
This is by far one of my favorite peanut cookies recipes, and I can’t believe it only takes three ingredients to make.
Peanut butter is deliciously addicting, and it’s definitely one food I keep in stock at all times! With a bit of nuttiness and saltiness, it turns anything into a tasty savory treat. And this 3-ingredient PB cookie recipe is no exception.
In baking, peanut butter whether creamy or chunky turns out to be a versatile ingredient. It adds some healthy fats and volume while adding a tad saltiness that ties all flavors together.
Better yet, if you are a chocolate lover, you can totally sub the regular PB with a chocolate-flavored one.
I don’t know about you but I love baking when I don’t need a whole lot of ingredients. And this fits that bill perfectly.
All you need is eggs, peanut butter, and sugar.
It’s so kiddo-friendly, and with just so few ingredients, you can’t possibly mess it up.
These cookies are also perfect for any party, on-the-go snacks, or even for the holidays!
If you love simple, easy cookie recipes that make mouth-watering cookies your family would love, these are it.
All it takes is 5 minutes to mix and 15 minutes to bake.
What’s better than a cookie and glass of milk?
If you are a chocolate lover, check out my 3-ingredient chocolate cookies recipe here too.
Three-Ingredient Peanut Butter Cookies Ingredients
Eggs are one healthy, complete source of protein. They are also fairly inexpensive and generally last for weeks in the fridge.
While you can find protein in both egg white and yolk, there is more vitamin B2 in the egg white than in the yolk. Eggs are also an excellent source of Vitamin D, B12, and B6. They are also full of minerals like copper, iron, and zinc that’ll keep your body healthy and strong.
Peanut butter is one of my favorite natural spreads.
It’s a simple delicious nut butter that’s purely addicting. There are many flavors and brands that make them, but the best kind is always the simplest one. Because it’s made of peanuts, it’s naturally filling, nutty, and quite satisfying.
What’s more, peanut butter can be a great source of protein, fiber, and healthy fats. It also contains minerals like copper which contributes to your immune function and bone health.
Its velvety texture is a great thing for baking and helps bind all ingredients together. The smoothness also translates to your cookies and makes them even more scrumptious!
If you love some chunkiness in your cookies, feel free to go for chunky peanut butter.
Be sure to use PB that’s low in sugar to avoid cookies turning into a sugar bomb. Go for natural brands with no added sugar.
Sugar is one essential ingredient in this recipe that adds sweetness to your bites. Besides being a flavor-enhancer, sugar also keeps your cookies moist and soft. It also deepens the color and adds to the crunch.
Fair to say, it does more than satisfy your sweet tooth and craving. Sugar in cookies also makes them spread more in the oven.
But that’s not to say, it’s one ingredient you can’t go without.
If you’re following a low-carb diet like keto, you can substitute sugar for Erythritol. There are other options like monk fruit and lakanto that are sugar-free yet add sweetness.
Feel free to explore your options and try those out.
If you are ready to whip up a couple of dozens of delicious PB cookies with just 3 ingredients, let’s get started!
- 1 cup peanut butter Natural, unsalted
- 1 large egg
- 3/4 cup sugar granulated
- Preheat the oven to 350°F. Line your baking sheet with parchment paper or cookie sheet.
- In a large mixing bowl, crack an egg and beat using a hand mixer or stand mixer.
- Add the peanut butter and sugar. Mix using the hand mixer until fully incorporated.
- Use a cookie scoop or spoon, scoop a spoon full of cookie dough and drop it on the baking sheet. Give about 2'' of space between the cookies to allow some spreading in the oven.
- Press the tops of the dough with a fork to make a crosshatch mark before baking.
- Bake them in the oven for 10-12 minutes or until their edges are golden. Remove them from the oven and move them to a wire rack for cooling.
Bake Ahead: You can bake up to 3 days ahead. Be sure to store them in an airtight container at room temperature.
Nutrition Facts Per Cookie: