3-Ingredient Peanut Butter Cookies
Crispy, chewy peanut butter cookies made with just three pantry staples. These flourless, gluten-free treats come together in under 20 minutes and deliver big, nutty flavor with a perfect crinkly top.
For 4 servings
- prep
Preheat oven and line baking sheet.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- mix
Mix all ingredients into a dough.
In a medium bowl, combine peanut butter, sugar, and egg. Stir with a spoon until the mixture comes together into a smooth, thick dough.
- prep
Shape the cookie dough balls.
Roll the dough into 8 equal-sized balls, about 1 tablespoon each. Place them on the prepared baking sheet, spacing them 2 inches apart.
- other
Flatten with a fork to create crisscross marks.
Use the tines of a fork to gently press each dough ball down twice — once horizontally, once vertically — creating a classic crisscross pattern and flattening the cookies to about half an inch thick.
TIPDip the fork in a little sugar between presses to prevent sticking. - bake
Bake the cookies until set.
Bake for 10 to 12 minutes, until the edges are lightly golden and the tops look set. The cookies will still be soft when hot.
TIPDo not overbake — the cookies firm up as they cool. - rest · ~5 min
Cool on the baking sheet.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a fork dipped in granulated sugar to press the crisscross pattern so it doesn't stick to the dough.
- 2Let cookies cool on the baking sheet for exactly 5 minutes before moving—they are fragile when hot.
- 3For chewier cookies, pull them from the oven at the 10-minute mark while the centers still look soft.
- 4Store in an airtight container at room temperature for up to 5 days; layer with parchment to prevent sticking.
- 5If using natural peanut butter (the kind that separates), stir it very well first, or the cookies may spread too much.
Adapt it for your goals.
Salted chocolate drizzle
After cooling, drizzle melted dark chocolate over the cookies and sprinkle with flaky sea salt for a sweet-salty upgrade.
crunchy peanutCrunchy peanut
Swap smooth peanut butter for crunchy peanut butter to add little bits of peanut texture in every bite.
low sugarLow-sugar
Replace half the granulated sugar with a zero-calorie sweetener like allulose or monk fruit blend for a lower-sugar version that still caramelizes nicely.
Why this is on our healthy list.
Gluten-Free
With no flour at all, these cookies are naturally gluten-free, making them a safe treat for those with celiac disease or gluten sensitivity.
Good Source of Protein
Peanut butter provides plant-based protein, with each cookie offering roughly 4–5 grams from the peanut butter and egg.
Lower in Carbs than Traditional Cookies
Because there is no flour, these cookies have fewer carbohydrates per serving than standard flour-based cookie recipes.
Frequently asked questions
Yes, but stir it very well first to reincorporate the oil. Natural peanut butter can make the dough greasier and may cause cookies to spread more than commercial brands.
