What are the three ingredients in 3-ingredient peanut butter cookies?

The classic recipe includes just peanut butter , granulated sugar , and an egg . These three ingredients combine to make a rich, chewy, naturally gluten-free cookie without the need for flour or butter. It's the ultimate simple sweet treat.

Are 3-ingredient peanut butter cookies gluten-free?

Yes, they are naturally gluten-free! Since there’s no flour involved, they’re safe for gluten-sensitive folks—just make sure your peanut butter and sugar are processed in gluten-free facilities to avoid any cross-contamination.

How long should you bake 3-ingredient peanut butter cookies?

Bake them at 350°F for 8 to 10 minutes . Look for edges that are set and a slightly glossy center. They’ll continue to firm up as they cool, so don’t overbake!

Why do my 3-ingredient peanut butter cookies fall apart?

Usually, it’s due to overbaking, underbaking, or using natural peanut butter that’s too oily. Try chilling the dough, using creamy peanut butter, and letting the cookies rest on the baking sheet for 5–7 minutes before moving them.

Can you make 3-ingredient peanut butter cookies without eggs?

Absolutely! Try using a flax egg, chia egg, mashed banana , or unsweetened applesauce as an egg replacement. Your cookies will be slightly softer but still delicious and dairy-free.

How do you store 3-ingredient peanut butter cookies to keep them soft?

Store them in an airtight container with a slice of white bread to help retain moisture. They’ll stay soft at room temperature for up to 5 days, or freeze them for longer storage.

3 Ingredient Peanut Butter Cookies: Easy, Quick & Delicious

Ingredients

Scale

1 cup creamy peanut butter (like Jif or Skippy)
1 cup granulated sugar
1 large egg

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, mix peanut butter, sugar, and egg until smooth.
Scoop dough into 1-inch balls and place them on the baking sheet.
Flatten each ball with a fork, making a crisscross pattern.
Bake for 8 to 10 minutes, until the edges look set and the centers are slightly glossy.
Let cookies cool on the baking sheet for 5 to 7 minutes before transferring to a wire rack.

Notes

For egg-free options, substitute 1 flax egg (1 tbsp flaxseed + 3 tbsp water), ¼ cup mashed banana, or ¼ cup applesauce. Use creamy peanut butter for best results. Avoid overbaking to keep cookies chewy.

Author: Anna Gomez
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9g
Sodium: 90mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg

Keywords: 3 ingredient cookies, peanut butter cookies, gluten-free, easy dessert, quick baking