3 Ingredient Peanut Butter Cookies

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You guys!  I don’t get this excited over cookies that often, but I am so excited about this recipe for 3 Ingredient Peanut Butter Cookies!  Seriously.  Best. Cookies. Ever. These 3 Ingredient Peanut Butter Cookies taste just like the classic peanut butter cookies, but without the flour or refined sugar!  Super easy too.  You probably already have the ingredients to make them!  If you like recipes with small ingredient lists, you may also like my post about 20 Healthy Desserts with 5 Ingredients or Less.  You have got to get in your kitchen and make these healthy peanut butter cookies ASAP!

3 Ingredient Peanut Butter Cookies - My Whole Food Life

These healthy cookies are so good and very easy.  From start to finish it’s less than 20 minutes.  No mixer needed!  I think the sweet and salty combo is what make these out of this world delicious.   These peanut butter cookies are vegan, gluten free and grain free.  If you wanted a paleo version, you can use almond butter.  If you needed a nut free version, try using sunflower butter.  I think either will work out.

 

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

Rating 

Prep time: 

Total time: 

Serves: 10 cookies

All you need is 3 simple ingredients to make this healthy cookie!
Ingredients
  • 1 cup unsalted natural peanut butter
  • ¼ cup + 1 T maple syrup
  • 1 tsp sea salt (I was going for a sweet/salty flavor. If you just want sweet, use ½ the amount of salt.)
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine all three ingredients.
  3. Using a cookie scoop, drop cookies onto a lined baking sheet.
  4. Use a fork to flatten then and make the cross pattern.
  5. Bake for 10 minutes.
  6. Let cookies cool completely before removing from the baking sheet.
Notes
These cookies should keep for at least a week outside the fridge and longer in the fridge or freezer. Enjoy!!

3 Ingredient Peanut Butter Cookies Steps

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230 thoughts on “3 Ingredient Peanut Butter Cookies

  1. Yeah, I was pretty sold at 15 minutes and 3 ingredients. We are getting ready to leave for a long trip so basically have no groceries, amazingly we had exactly a cup of peanut butter but no maple syrup so I subbed some honey. Yay dessert!

  2. I tried these tonight and i have no idea what I did wrong, but they did not turn out good at all. First of all, I did it in the blender (ninja) and used agave nectar instead of the maple syrup. When I blended it, it was the consistency of peanut butter, but a little thicker. It did spoon onto the cookie sheet ok, and I was able to form it to a cookie with a fork. When they came out tho…they were a little crisp (and starting to get dark brown on the ‘edges) on the outside, but the inside was a horrible consistency. Biting into them was like eating a mouthful of dry , sweetened peanut butter. I tried putting on in the fridge and one in the freezer and neither way helped. What did i do wrong???

    1. I’m sorry they did not work out for you. 🙁 I have not tried this with agave yet. What kind of peanut butter did you use?

    1. Did you let it cool before handling? They will fall apart if they are still warm, but firm up nicely once cooled.

  3. what type of peanut butter did you use? (What were the ingredients)? Curious if you used the type where the only ingredient is peanuts, mayb oil, or the other where there is added sugar and such. Makes a huge difference I would imagine. I would like to try with almond butter and no salt, you think that would work?

      1. Please share your homemade peanut butter recipe as this is certainly the stumbling block that others are experiencing.

        If you you’re using nothing but peanuts in your butter that’s going to produce a dramatically different result than a no-stir store bought with hydrogenated oil added.

        1. To make peanut butter, just take peanuts and blend in a food processor. In 5 minutes, you should have peanut butter. 🙂

  4. Is it better to use the stirred natural peanut butter variety or the kind that does not require stirring?

  5. Tried it last name that w/o substitutions & although it tasted great it was my shy & never hardened.
    I will try adding almond butter next time

    1. Did you let them sit before removing from the baking sheet? They will crumble if taken off too soon.

  6. I’m curious. Has anyone tried to add things like seeds or raisins in these? Do they hold together? I love the idea of such a pure, not to mention flourless, cookie, but for my money I’d like these to spread a little further. Suggestions?

  7. I can’t believe this worked. I actually didn’t have maple syrup and, you will laugh at this, I used pancake syrup. It still worked and tasted really good. Thanks for the idea!!

  8. Thank you for saving me! 3 days I have been dying for PB cookies. The craving has driven me mad, I saw this and thought, thank goodness, something doable, not time consuming, not a long list of ingredients. It was perfect. I couldn’t even wait until they cooled down. I did use coconut palm sugar and did just a half a cup because I’m one of those weirdos that doesn’t like things that sweet. Took em out and sprinkled a tiny bit of coarse salt on top. Yum. Thank you. This was awesome! And just what I needed. 🙂

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