3 Ingredient Peanut Butter Cookies
Posted: 04/08/25
This post may contain affiliate links. Please read our disclosure policy.
These indulgent, melt in your mouth cookies are so decadent, you won’t believe how easy they are! With just 3 ingredients, these peanut butter cookies are a deliciously simple way to get your sweet fix. Gluten free, grain free, and dairy free, too!
What We Love About This Recipe
- These soft, rich cookies are the perfect easy, healthy treat. They just melt in your mouth!
- Just three ingredients (that you probably already have!), a few easy steps, and you are in peanut buttery heaven.
- These cookies are naturally gluten free, dairy free, and grain free, and easy to make paleo, too!
Cheryl’s Tips
- Make sure your peanut butter is at room temperature prior to mixing the dough, otherwise it will be too hard to mix properly.
- To make these cookies paleo, swap out the peanut butter for almond butter.
More Sweets & Desserts You’ll Love
- Black Bean Brownies
- Gluten Free King Cake
- Vegan Red Velvet Cupcakes
- Vegan Cookie Dough
- Keto Buckeyes
- Gluten Free Oatmeal Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Healthy Cookie Dough (Edible, Vegan, Paleo, Gluten Free)
- Keto Red Velvet Cake
- Gluten Free Peanut Butter Cookies
- Soft Keto Peanut Butter Cookies
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
3 Ingredient Peanut Butter Cookies
These classic peanut butter cookies are sweet and indulgent, but also ridiculously simple – what could be better?!
cookies
Ingredients
- 1 cup peanut butter creamy or crunchy, at room temperature
- 1 cup packed brown sugar see Notes
- 1 large egg
Equipment
- Oven
- large baking sheet
- Parchment paper
- Large mixing bowl
- Silicone spatula or large wooden spoon
- Refrigerator
- Cookie scoop with release handle or other portioning tool
- Fork
Instructions
- Preheat oven to 350º Fahrenheit. Line large baking sheet with parchment paper and set aside.
- Add 1 cup peanut butter, 1 cup packed brown sugar, and 1 large egg to large mixing bowl. Stir ingredients together until fully combined.
- Once ingredients are combined, place bowl in refrigerator and chill dough 10 minutes.
- After 10 minutes, remove chilled dough from refrigerator. Use cookie scoop with release handle to portion dough into individual balls. Place cookie dough balls on prepared baking sheet, leaving approximately 2 inches of space between each dough ball. Repeat until all dough has been portioned onto baking sheet.
- Gently press tines of fork into top of cookie dough ball, creating straight lines on top of slightly flattened dough. Lift and rotate fork, then gently press tines into dough again, creating crosshatch effect. Repeat with remaining cookie dough balls.
- Place baking sheet in preheated oven. Bake cookies until edges of cookies are firm and centers are set, approximately 5 to 10 minutes depending on size of cookies.
- When cookies are ready, carefully remove baking sheet from oven and set aside. Allow cookies to cool on baking sheet 5 minutes.
- After 5 minutes, transfer cookies from baking sheet to wire cooling rack. Let cookies rest until completely cool, then serve as desired.
Notes
- Make it Paleo: Swap peanut butter for almond butter and replace the brown sugar with coconut sugar.
- Make it Keto: Replace the brown sugar with Brown Swerve. Make sure to use a peanut butter that doesn’t include any ingredients besides peanuts and salt.
Nutrition Information
Serving: 1cookie | Calories: 175kcal | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 16g | Fiber: 1g | Sugar: 11g | Net Carbs: 15g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 145mg | Calcium: 11mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Are these cookies good for diabetics? Just recently been diagnosed type 2 and an trying to find some good recipes as I’m missing my biscuits and cookies lol
Coconut sugar is not necessarily healthier than white sugar but in moderation these could be ok! It just depends on your situation. If you’re at all unsure, consult with your medical professional first!
I haven’t made these, but as they are almost ½ sugar they are definitely not good for diabetics. Try switching out the sugar for erythritol or another of the sugar replacements. You can find them in the grocery store, or your local health food store.
We definitely recommend consulting with a medical professional before trying something new if there’s a health concern of any kind!
Your suggestion for using a sugar alternative is a great option for anyone that doesn’t want to use the coconut sugar – erythritol is what we use in the keto version of these peanut butter cookies on our sister site, 40 Aprons. Here’s that recipe for anyone who needs it: https://40aprons.com/soft-keto-peanut-butter-cookies/
Happy baking!
These were so tasty! I just happened to have all the ingredients, so I whipped these up, and they are already a family favorite. Really chewy and soft. Thanks for the recipe!
So glad you loved them! Thanks for the great review!