3-Ingredient Peanut Butter Cookies Recipe You’ll Love

These three-ingredient peanut butter cookies are incredibly simple to make. They’re soft, chewy, flourless, made in one bowl, gluten-free, and packed with peanut butter flavor.

If you love peanut butter, these cookies will become a go-to. They take less than 20 minutes from start to finish, require no special equipment, and deliver rich peanut butter flavor in a soft, chewy cookie. They’re perfect for busy days, last-minute treats, or when you want to bring something homemade to a gathering without spending hours in the kitchen.

I use peanut butter in many recipes, so if you enjoy these, try other peanut-butter-forward desserts you already have on hand. These cookies are forgiving, reliable, and a great example of how simple ingredients can produce excellent results.

Three ingredients might sound too good to be true, but this recipe proves it’s possible to make a delicious cookie with very little fuss. The key is using a good-quality natural peanut butter and coconut sugar (or a suitable substitute) for balanced flavor and texture.

How to Make Peanut Butter Cookies With Just 3 Ingredients

This recipe is straightforward: crack an egg into a bowl, add peanut butter and coconut sugar, and stir until smooth. Scoop the dough into tablespoon-sized balls, place them on a lined baking sheet, and press each ball with the back of a fork to create the classic criss-cross pattern.

Bake at 350°F (175°C) for about 10–12 minutes. Allow the cookies to cool completely on the baking sheet so they set properly. For an extra touch, dip half in melted chocolate and finish with a sprinkle of sea salt.

These cookies are a great party option—guests often assume they took much longer to prepare. They’re also easy to scale up when you need a larger batch.

Ingredients for Peanut Butter Cookies

You only need three main ingredients:

• 1 egg
• 1 cup creamy natural peanut butter (preferably just peanuts and salt)
• 3/4 cup coconut sugar

Optional add-ins:

• 1/2 tsp vanilla extract
• Pinch of salt if your peanut butter isn’t salted
• Melted chocolate for dipping
• Extra sea salt for sprinkling

Substitutions and Variations

This recipe adapts well to a few swaps:

Coconut Sugar Substitute

Use brown sugar in an equal amount for a very similar flavor and texture.

Peanut Butter Substitute

Any natural nut butter—almond, cashew, or sunflower seed butter—works well. Note that flavor and texture will vary slightly depending on the butter used.

Vegan Option

You can try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled until gelled) to replace the egg and make these vegan. Results may vary, so consider testing a small batch first.

These flourless three-ingredient cookies are simple, satisfying, and easy to customize.

Storage

Store baked cookies in an airtight container at room temperature for up to 2–3 weeks. For longer storage, freeze baked cookies or freeze the rolled dough. Baked cookies will keep about 3 months in the freezer; thaw at room temperature before serving.

Keto Version

Make these keto-friendly by replacing the coconut sugar with a granular erythritol or monk fruit sweetener in a 1:1 ratio. The rest of the ingredients are keto-compatible.

How to Tell When They’re Done

Peanut butter cookies don’t always brown much, so look for a matte finish on top instead of a shiny, wet look. The edges should firm up and be slightly crisp while the center remains soft. Letting them cool completely helps them set to the ideal texture.

Baking Tips

Always bake on parchment paper or a silicone mat to prevent the bottoms from browning too quickly. This ensures even baking and avoids burning the underside while the centers finish baking.

More Cookie Ideas

• White Chocolate Macadamia Nut Cookies
• Peanut Butter Chocolate Chip Cookies
• Tahini Sea Salt Chocolate Chip Cookies