by Texas Homesteader ~
An absolutely delicious yet gluten-free peanut butter cookie recipe using only 3 ingredients: egg, peanut butter & sugar. Homemade peanut butter cookies FAST!
Always Looking For Easy Recipes
I know, I know – I’ve been posting lots of recipes lately. It’s almost hard to tell how much I hate to cook, huh? (oh yeah, true words y’all.)
Peanut butter is my favorite cookie. F-A-V-O-R-I-T-E!! But see the previous ‘hate to cook‘ statement above.
Now of course this oh-so-simple cookie recipe probably won’t compete with your great Aunt Gertie’s famous peanut butter cookie recipe with 15 ingredients & passed down from generation to generation.
But if I do say myself, they’re pretty darn good!
Why You’ll Love This Recipe
Simple Recipe: Only 3 Ingredients!
No Recipe Needed: Just mix 3 ingredients.
One-Sheet Baking: Load baking sheet once, bake @ 350º for 9 minutes and DONE!
Gluten Free: Ingredients are naturally gluten free.
You’re NOT gonna believe how easy making these cookies are!
Simple 3-Ingredient Peanut Butter Cookie Recipe
Ready for the ingredient list? Got a pen and paper? OK, here goes:
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1 egg
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1 cup of sugar
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1 cup peanut butter
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Pinky swear, that’s all it takes!
And no, there’s really for honest & true not any flour in the recipe. And yes, they really do bake into cookies, even without flour.
Easiest Peanut Butter Cookies Ever!
By golly you just plunk it all in a bowl, stir to mix and then start plopping them on a cookie sheet. Really, does it get any easier than that??
Step 1: Preheat oven to 350ºF. This helps the cookies bake evenly.
Step 2: Mix 3 ingredients. 1 cup peanut butter, 1 cup sugar and one egg. Use a spatula to blend ingredients completely.
Step 3: Form the cookies. Using a cookie scoop place cookie dough on the baking sheet, leaving some space between each one. Using a fork flatten the cookies (this gives the traditional criss-cross pattern on the cookies too!)
Step 4: Bake the cookies. Bake the cookies for 12 minutes. (8 minutes on speed bake)
Step 5: Cool the cookies. Leave on the baking sheet 5 minutes, remove to baker’s rack 5 minutes and ENJOY! This cooling time allows the cookies to firm up.
They were delicious and really hit the spot. And you can’t beat a recipe with three tiny ingredients #amiright??
Perfect Batch Size Of 16-18 Peanut Butter Cookies
But wait, there’s MORE!
This recipe is not only super simple, but using my 1.5″ cookie scoop the whole batch of cookies is baked on one single 15″x20″ cookie sheet all at one time. Mine typically makes about 16-18 cookies.
This is a good thing from a time standpoint because there’s no changing out a baking sheet when one batch is done and trying to balance the sheets. It’s a short 12 minutes in the oven one time and you’re done!
Easiest Homemade Peanut Butter Cookie Recipe
You know sometime soon there’s gonna be a function you’ll be attending and maybe you’ll need to bring a dessert like cookies.
Don’t tell ’em how easy these cookies are! Go ahead and let them be impressed that you baked up homemade peanut butter cookies from scratch and completely from memory.
As promised here’s the ‘recipe’, as it were…
Did you make these gluten-free peanut butter cookies? Please rate the recipe in your comment below!
3-Ingredient Gluten-Free Peanut Butter Cookies
This simple gluten-free peanut butter recipe always amazes our friends & family who don't quite believe it when we tell them it only uses 3 ingredients. But it's true: 1 cup peanut butter, 1 cup sugar, 1 large egg. Delicious! #TexasHomesteader
Ingredients
Ingredients
- 1 cup Creamy peanut butter
- 1 cup Granulated sugar
- 1 Large egg
- (optional) 1/4 tsp vanilla extract
Instructions
Instructions
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Preheat the oven to 350℉.
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Stir all ingredients together in a medium-sized bowl until completely incorporated & batter is smooth. (your KitchenAid with the paddle bit speeds up this step!)
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Scoop dough into 1.5" balls and place onto a baking sheet lined with parchment or a silicone baking mat.
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NOTE: These cookies will not spread much, so you can bake the whole batch of cookies at one time.
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To make a criss-cross pattern, press on the top of each cookie with the back of a fork, and then press again from the opposite direction.
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Bake for 12 minutes then remove from oven. Let the cookies cool on the cookie sheet for about 5 minutes before placing them on a wire rack to cool completely.
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Store cooled cookies in an airtight container.
Recipe Notes
Notes
- My medium-sized 1.5" cookie scoop netted me about 17 cookies for each batch.
- The entire batch fit on my 12" x 17" cookie sheet and I baked them all at one time. What a time saver!
- My power-assisted convection oven (uses a fan to circulate air) bakes these cookies in only 9 minutes.
- Cool 5 minutes on the baking sheet and transfer to a baking rack to cool another 5 minutes. This firms up the cookie as it cools.
- I first tried this recipe with 'sugar in the raw'. It's a less refined sugar in slightly larger granules that supposedly allows the natural molasses flavor to come out. Sounds like a winner for a peanut butter cookie recipe, right? Wrong. The larger granules made for a gritty cookie. (We ate them anyway! 😉 )
~TxH~
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If you get around to the ‘brown sugar’ phase of testing, try TURBINADO sugar rather than the regular ‘brown sugar’ .. its texture is much more akin to white sugar (only it’s – imho- much better! )
Oooh, I’ve heard of turbinado sugar before Pat, but I’ve never tried it. Thanks for the tip! ~TxH~
WOW! Easiest cookies in the world to make. These cookies are absolutely addictive.
I questioned whether or not a peanut butter cookie with no flour in the ingredients would actually make a cookie – but it did! They’re delicious and so simple my grandchildren can make them. Love this recipe.