3-Ingredient Peanut Butter Cookies: Easy and Gluten-Free, Too
3-Ingredient Peanut Butter Cookies … it just doesn’t get any
easier than this!
Also known as “1-2-3 Peanut Butter Cookies,” this cookie
recipe is simple and fast to put together. The ratio is always the same: 1-1-1
for cups of peanut butter to cups of sugar to eggs. The cookies are great for
kids to make.
Plus, they are naturally gluten-free. Think of it – you can
bake homemade cookies even if you’re out of flour!
You can throw in a handful of chocolate chips or a cup of
chopped peanuts for variety. You can double or triple the recipe to bake more
cookies. But in the end, the recipe as it stands gives you an old-fashioned
homemade peanut butter cookie that’s chewy, dense, completely wonderful – and
so easy to make.
Prep time: 10 minutes
Bake time: 8-12 minutes
Makes about 12-18 cookies
1 cup peanut butter (any variety)
1 cup granulated sugar
- Preheat oven to 350º F. Line baking sheets with parchment
- In a medium bowl using an electric mixer on medium speed,
cream peanut butter and sugar until light and fluffy. Beat in egg.
- Roll dough into 1 inch balls. Place balls 2 inches apart on the
prepared baking sheets. With a fork, press tines over peanut butter balls in a
crosshatch pattern, one at a time, to flatten each cookie.
- Bake 8-11 minutes until cookies are lightly brown around the
edges and appear to have no moisture peeking through crackled tops. Do not over
bake. Cookies are best when they are still soft with bottoms that are barely
light brown. Remove cookie trays from the oven.
- Allow cookies to sit for 5-10 minutes before using a spatula
to transfer them to a wire rack. Let cookies cool completely.
- Store cookies in an airtight container.
Special Baking Tips
from The Elf
- You can choose to use crunchy peanut butter rather than
smooth peanut butter, depending on your taste, to give the cookie dough more
- Give cookies plenty of cooling time. 3 Ingredient Peanut
Butter Cookies will become more and more firm as they cool. If you remove them
from the baking sheets too soon, the cookies may break apart. Let cookies sit
on baking sheets until you can safely lift them with a spatula and transfer
them to cooling racks without cracking the tops.
- Use several baking sheets. Because these cookies take longer
to bake than most drop cookies and longer than most to become firm, use several
baking sheets. This will allow you to rotate batches of cookies in and out of
the oven without wasting oven heat and baking time.
More Elf-Tested Gluten-Free Cookie Recipes
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Gluten-Free Monster Cookies: perfect for cookie baskets, bake sales ...
Gluten-Free Double Chocolate Cookies ...
Peanut Butter Chocolate Cookies ...
Peanut Fandangos: both a no-bake cookie and a gluten-free cookie ...
Peanut Butter Marshmallow Cookies: a Fluffernutter variation ...
Rocky Mountain Snowdrops ...
More about Baking Gluten-Free Cookies
About Baking Gluten-Free Cookies ...
Baking Gluten-Free Cookies: Do's and Don'ts ...
Using Gluten-Free Baking Powder When Baking Homemade Cookies ...
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