Three-Ingredient Peanut Butter Cookies
Peanut butter, sugar, egg. No flour, no butter, no leavening — twenty minutes start to finish.
Makes 18 cookies · Prep 8 min · Bake 10 min
Ingredients
Dough
- 1 cup Peanut butter — conventional, smooth or crunchy
- 1 cup Granulated sugar
- 1 Egg
- 1/4 tsp Salt
- 1 tsp Vanilla extract
Instructions
Dough
- Stir the peanut butter, sugar, and egg together in a bowl until completely uniform — plus the salt and vanilla if using. (Tip: A wooden spoon is enough. There's no gluten to develop, so you cannot overmix this dough.)
Bake
- Roll into balls, space on a lined sheet, and flatten each with a fork in a criss-cross. They spread very little.
- Bake at 175°C (350°F) until the edges are set and the tops look dry but the centres are still soft.
Cool
- Leave them on the pan until completely cool before lifting them off. (Tip: This is not optional. With no flour there's no gluten network, so warm cookies fall apart the moment you touch them. They firm up entirely as they cool.)
Tips
- Naturally gluten-free: There's no flour anywhere in this recipe, so it's coeliac-safe as long as your peanut butter and vanilla are certified gluten-free — worth checking, since some brands add wheat-derived ingredients.
- Cookies fell apart: They were moved while warm. Cooling completely on the pan is the whole structural step here, because there's no gluten to hold them together while hot.