Go Back
Print

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

Course Dessert
Cuisine American
Keyword cookies, DairyFree, dessert, easy, Gluten Free, peanut butter
Prep Time 5 minutes
Servings 17 cookies
Author www.TexasHomesteader.com

Ingredients

Ingredients

  • 1 cup granulated sugar
  • 1 extra-large egg
  • 1 cup creamy peanut butter
  • (optional) 1/4 tsp vanilla extract

Instructions

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Stir all ingredients together in a medium-sized bowl until completely incorporated & batter is smooth. (your KitchenAid with the paddle bit sure speeds up this step!)

  3. Scoop dough into 1.5" balls and place onto a baking sheet lined with parchment or a silicone baking mat.

  4. NOTE: These cookies will not spread much, so you can bake the whole batch of cookies at one time.

  5. 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.

  6. Bake for 12 minutes then remove from oven. Let the cookies cool on the cookie sheet for a couple more minutes before placing them on a wire rack to cool completely.
  7. 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!
  • 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! ;-) )
  • I like to use an extra large egg for this recipe. Two small eggs may be a little much but the extra large adds just the right amount of egg to result in a firm yet soft-to-the-bite cookie.