These flourless peanut butter cookies are made with just three ingredients: peanut butter, brown sugar, and an egg. They’re naturally gluten-free with no flour needed, which makes them perfect for anyone avoiding gluten or looking for a simple cookie recipe.
The cookies bake up crisp on the edges and chewy in the center. A quick chill in the refrigerator helps them hold their shape during baking.
Why You’ll Love this Recipe
Ingredient Notes
- Peanut Butter – Use regular creamy peanut butter like Skippy or Jif, not natural peanut butter. Regular peanut butter has stabilizers that help the cookies hold together and maintain their shape. Natural peanut butter with separated oil will make the cookies spread too much during baking and won’t give you the right texture.
- Brown Sugar – Brown sugar gives these cookies a deeper, molasses-like flavor that works perfectly with peanut butter. You can substitute granulated white sugar in the same amount if that’s what you have, but the flavor won’t be as rich.
- Egg – Use one large egg at room temperature. The egg acts as the binder since there’s no flour in these cookies. Mix it in thoroughly so the dough comes together into a cohesive mixture that you can shape into balls.
Tip
Chill the dough before baking or the cookies will spread into flat pancakes. The 30-minute chill time is not optional. It firms up the dough so the cookies hold their shape in the oven. Skip this step and you’ll end up with thin, crispy wafers instead of thick, chewy cookies.
Recipe FAQs
Natural peanut butter makes the cookies spread too much because of the separated oil.
You moved them too soon. These flourless cookies are very fragile when hot and need at least 10 minutes to cool and set up on the baking sheet before you can transfer them to a cooling rack.
Expert Tips
Storage Instructions
Make Ahead: Prepare dough and chill in the refrigerator for up to 2 days before baking. You can also freeze unbaked dough balls for up to 3 months. Bake frozen dough balls directly from freezer, adding 2-3 minutes to baking time.
Room Temp: Store baked cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers if stacking.
Freeze: Freeze baked cookies in airtight containers with parchment between layers for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Serving Suggestions
Keep a stash of unbaked dough balls in your freezer so you can bake fresh cookies whenever the craving hits. Pop a few frozen dough balls on a baking sheet and bake them straight from the freezer while you’re making dinner, and dessert is ready by the time you finish eating. This works great when friends drop by unexpectedly or you need a quick sweet treat after a long day.
For variety, make a batch of these alongside Gluten-Free Monster Cookies (another flourless option with oats, M&Ms, and chocolate chips) or Gluten-Free Chocolate Cookies so you have options. Serve warm cookies with cold milk, or make ice cream sandwiches by sandwiching a scoop of vanilla ice cream or Chocolate Peanut Butter Ice Cream between two cookies.
More gluten-free cookies to try
Did you make this recipe?
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3-Ingredient Flourless Peanut Butter Cookies
Ingredients
- 1 cup (270 g) creamy peanut butter - I used Skippy
- 1 cup (200 g) brown sugar
- 1 (50 g) large egg
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Instructions
- Mix the dough. In a bowl, combine 1 cup (270 g) creamy peanut butter, 1 cup (200 g) brown sugar, and 1 (50 g) large egg. Stir with a spoon until thoroughly mixed and no streaks remain.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. Don't skip this step or the cookies will spread too much.
- Preheat and prepare. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the cookies. Divide dough into 8 equal portions and roll into balls. Place on prepared baking sheet with at least 2 inches between each cookie.
- Make crosshatch pattern. Dip a fork in sugar, then gently press down on each dough ball to make a crosshatch pattern. Press just enough to flatten to about 1/2-inch thick.
- Bake. Bake at 350℉ for 10-12 minutes, until edges are set and tops no longer look glossy. Don't overbake.
- Cool completely. Let cookies sit on the baking sheet for at least 10 minutes before moving to a cooling rack. They're fragile when hot and will fall apart if moved too soon.
Notes
- Peanut Butter: Use regular creamy peanut butter like Skippy or Jif, not natural peanut butter. Natural peanut butter will make the cookies spread too much.
- Don’t Overbake: Take cookies out when edges are set and tops no longer look glossy, even if centers seem slightly underdone. They firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 1 week.
Nutrition
These sound delicious! I’m always looking for quick and easy cookie recipes to try. Can’t wait to try them!
Thanks Lauren! They’re my favorite for when I’m looking for something sweet and fast!
Peggy, will this recipe work with sunflower seed butter or soy butter?
I’ve never used soy butter before, so I can’t say for sure on that one. But it does work with sunflower seed butter! Enjoy!
I’ve made it with regular sugar and added chocolate chips. I used all natural chunky peanut butter because it was all I had. I baked them (not prechilled) on a stone. Halfway thru baking time I flattened. Delicious. just don’t overbake. My friend Liz gave me her recipe. Surprisingly satisfying.