Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFree

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Super Easy Three Ingredient Peanut Butter Cookies #Recipe

3 ingredient peanut butter cookies Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFreeWhen it comes to baking, I am all about the quick, and easy recipes. Sure, I love to get a little fancy once in a while, but for the most part, simplicity is key with three young children. I love no bake cookies, and these super easy three ingredient peanut butter cookies. Why? Well, because they are virtually fool proof, and generally inexpensive to make==two huge pluses for the amateur baker.

About 5 years ago, I stumbled across this three ingredient peanut butter cookie recipe in a little cookbook. I was pretty in awe that 1 egg, peanut butter, and sugar would produce a drool worthy cookie. I was using the whole flour, eggs, butter speal, but I wish I had come across this recipe much sooner! Best of all, they are gluten free, and that makes them a prefect, and quick treat for my little girl! Her cookies cost upwards of $6 per package so these are a blessing!

peanut butter cookies ingredients Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFree Super Easy Three Ingredient Peanut Butter Cookies {yields 16 cookies}

  • 1 egg
  • 1 cup of creamy or chunky peanut butter
  • 1 cup of sugar-I found 3/4 of a cup also works!

peanut butter dough Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFreeDirections:

Pre-heat your oven to 350 degrees

Mix all three ingredients well

peanut butter cookie balls Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFreeSpoon small balls of dough onto an ungreased cookie sheet

Gently press down, and form cross hatches using a fork on each ball

Bake them for 8-10 minutes at 350 degrees

cross hatched cookies Super Easy Three Ingredient Peanut Butter Cookies #Recipe #GlutenFreeAllow them to fully cool, and enjoy you super easy three ingredient peanut butter cookies!

About Amy

Hi my name is Amy ( and I am the co-owner of I love cooking, baking, and cleaning. When I am not chasing my three kids around, I enjoy blogging bits and pieces of my life. I enjoy writing, and have a BA in Humanities and Social Sciences.


  1. i love peanut butter cookies. yum!

  2. Incase anyone was wondering…these can be made vegan. I subbed the egg out for chiaseeds & water & they worked perfectly! Thank you for the recipe :)

  3. The taste is great but my cookies turned out crumbly and falling apart. These are great because they are easy but I wouldn’t take them anywhere or give as a gift.

  4. These see the only peanut butter cookies I like now. I’ve been making these for years but my recipe has 1 teaspoon of vanilla. They are crispy which is how I like my cookies, but if you prefer a soft cookie, these will probably not appeal to you.

  5. Does anyone know how much 1 cup of peanut butter would weigh please just to make even easier? Thanks

  6. Katie Drew says:

    Do you know if I used egg beaters and splenda instead would they turn out at all. Or if I just subbed the sugar and kept the egg

    • If you decide to use Splenda-use only 1/2 cup or they will be way too sweet! I have never tried egg beater to be honest. If you try this let me know how they turn out. I have gone down to a little over half a cup of real sugar and the consistency was normal, and they were fine!

  7. I just pulled these out the oven and they are AWESOME!! I love peanut butter cookies.
    they are really easy and fast!!

  8. Reina Miramontes says:

    Help, i made them with splenda. They were too sweet, crumbly, and super dry. I saw to half the splenda but how do i fix the texture?

  9. Jeannie Carmona says:

    Love it yummy.

  10. Oh, I’ve made these before. So delicious. Also, they’re so easy they can be a bit risky to make, right? I have to be careful to make them with a house full of kids, so I don’t over indulge. They’re so simple, even my 3 year old enjoys helping to make them. Thanks for this recipe reminder! Have a great weekend.

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