3 Ingredient Peanut Butter Cookies – Gluten Free!

Guys, these are really good!  I was surprised how much I liked them – super intense peanut butter flavor!

My children are a big fan of my Peanut Butter Cookies too, they claim it tastes better than ANY other cookies and I’m not arguing because it can only mean two things. Either my Peanut Butter Cookies is really good OR they just love me a lot. 

Oh do you know that Peanut butter cookies are a favorite treat with a fun history in American baking? They first appeared in the early 1900s and became popular because they’re so simple to make. George Washington Carver helped promote peanuts, which also contributed to their rise in fame.

The classic recipe is super straightforward, needing just three ingredients: peanut butter, sugar, and an egg. This version is special because it showcases the creamy goodness of peanut butter and is gluten-free, making it easy for anyone to whip up. Whether you’re celebrating something special or just want a sweet snack, these cookies are sure to please.

They are easy peasy to make too! Let’s go cooking

Recipe Overview:

• Prep and Cook Time: Total time is about 15-20 minutes (5 minutes for prep and 10-15 minutes for baking).
• Servings: You’ll get around 12-20 cookies, depending on how big you make them. Feel free to double or halve the recipe as needed.
• Difficulty Level: Easy! Great for beginners or anyone short on time.
• Equipment Needed:
  • Mixing bowl
  • Electric mixer or spatula
  • Baking sheet lined with parchment paper
  • Fork (for the crisscross pattern)

If you don’t have parchment paper, a silicone mat or a greased baking sheet works too.

• Make-Ahead Options: You can make the dough ahead of time and keep it in the fridge for up to three days. Or, freeze the cookie dough balls for up to three months and bake them straight from the freezer.

Ingredients:

• What You Need:
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
• Substitutions:
  • For a vegan option, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
  • You can also use almond butter or sunflower seed butter if you want different flavors or need a nut-free version.
• Ingredient Quality Tip: Stick with traditional creamy peanut butter brands like Jif or Skippy. Natural kinds can make your cookies greasy.
• Prep Tip: Make sure your egg is at room temperature for easier mixing.

Step-by-Step Method:

1. Preheat Your Oven: Set your oven to 350°F (175°C) so your cookies bake evenly.
2. Mix Ingredients: In a large bowl, mix together the peanut butter, sugar, and egg until smooth and creamy. The dough should be thick but not too sticky.
3. Form Cookie Balls: Roll about one tablespoon of dough into balls and place them on your baking sheet, leaving about two inches between each one.
4. Flatten with a Fork: Dip a fork in sugar or water to keep it from sticking, then press down on each ball to make a crisscross pattern. This looks nice and helps them bake evenly.
5. Bake: Put your baking sheet in the oven and bake for about 8-10 minutes. The edges should be slightly golden while the centers stay soft.
6. Cooling Time: Take them out and let them cool on the baking sheet for about two minutes before moving them to a wire rack to cool completely.

Visual Cues: When they come out of the oven, they should look puffy but will flatten as they cool down. The edges will be golden while the centers remain soft.

Common Mistakes to Avoid:

• Don’t overmix your dough; just mix until everything is combined.
• Keep an eye on your cookies; check them around eight minutes to avoid overbaking.

Pro Tips:

• For extra flavor, roll your cookie balls in sugar before flattening them.
• If you like chewy cookies, take them out at eight minutes instead of ten.

Variations & Customization:

• Dietary Modifications: You can easily make these cookies vegan by using flaxseed meal instead of an egg.
• Flavor Boosts: Add a pinch of cinnamon or some vanilla extract for extra warmth.
• Fancy Versions: Mix in chocolate chips or nuts for a more indulgent treat.
• Seasonal Ideas: During holidays, try adding festive spices like nutmeg or sprinkle holiday-themed decorations on top before baking.

Serving & Storage:

• Serving Suggestions: Enjoy these cookies warm with milk or alongside ice cream for an extra treat.
• Best Pairings: They go great with fresh fruit like apple slices or bananas for a balanced snack.
• Storage Instructions: Keep cooled cookies in an airtight container at room temperature for up to five days. For longer storage, they last up to two weeks in the fridge.
• Reheating Tips: To bring back their chewy texture, reheat them in a preheated oven at 300°F for about five minutes.
• Freezing Guidance: Freeze individual cookie balls after shaping; once solid, put them in a freezer-safe bag. They’ll stay good for up to three months—just add an extra minute or two when baking from frozen.

They’re so easy and so delicious. I think I’m going to get crazy and try it with dried cranberries next!

That’s it! Enjoy with a glass of milk!

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