3 Ingredient Peanut Butter Cookies

Melissa King Healthy Cookies, Recipes

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.

Some great add ins for this recipe would be:

  • chocolate chips
  • dried fruit
  • coconut
  • cacao powder

We filmed a short video for this recipe. You can view it below. For more videos, you can subscribe to my You Tube Channel.

 

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

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Prep Time 5 min Serves 10 cookies     adjust servings

All you need is 3 simple ingredients to make this healthy cookie!

Ingredients

  • 1 cup unsalted natural peanut butter
  • 1/4 cup + 1 T maple syrup
  • 1 tsp sea salt (I was going for a sweet/salty flavor. If you just want sweet, use 1/2 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.

by

Recipe 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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302 thoughts to “3 Ingredient Peanut Butter Cookies”

      1. Hi- I'm excited to make your recipe! I don't understand the second ingredient though. It says 1/4 cup +... What is the 1/4 cup of? Flour? It doesn't say. Thanks for any help!
        Reply
          2. OMG for some reason I was thinking about another recipe. Yes, it's maple syrup. Sorry for the confusion! :)
          3. These were absolutely amazing! Instead of using maple syrup, I replaced it with Agave Nectar. With the nectar, the batter is really sweet (of course I had to try it!) but after being baked, the cookies taste more like peanut butter. I loved them! :)
    2. Well, peanut butter and maple syrup aren't really healthy but this recipe is one of the better versions of peanut butter cookies :)
      Reply
  2. If I'm starting with salted peanut butter, do I need to add any salt to the recipe? Just curious what you think...
    Reply
    2. They are delicious with crunchy Adams PB (already salted) - if you don't add the additional salt...so just 2 ingredients in that case! Awesome recipe!!! :-)
      Reply
      1. Can Karo syrup be substituted instead of maple? I made these last night and I'm not a fan of the maple taste.. If so how much do I use?
        Reply
  6. They sound delicious but won't the be runny? 1tsp of salt doesn't sound like enough to absorb all the moisture from the peanut butter and syrup.
    Reply
  8. I was so excited to make these for my toddler, as we're trying to rid him of a peanut allergy. But I too, had a complete failure: they were burnt to a crisp underneath and fell apart as soon as you touched them. I bake in my oven all the time, so I know it's not a "hot" oven. Since I'd doubled the recipe, I put the next tray in at 325F and it took twice the time to cook them but they too, fell apart with any handling...... I LOVE every recipe of yours that I've tried so far (protein bites, larabars and flourless muffins), so I'm pretty bummed these didn't work out.
    Reply
    1. I am sorry these did not work out for you. :( Did you let them cool before touching them? They will crumble when still hot. Also, I think the results may vary depending on the peanut butter you use. I haven't had anyone complain about them burning before. :(
      Reply
    2. There needs to be an egg in this recipe to create the binding action. I did it with 1 egg and it came out great :)
      Reply
  9. Thanks for the simple recipe! Easy & delicious! I made half of the batch with salt and half of the batch without, just to compare. I really couldn't tell much of a difference at all in the end result, so I might just make them 2 ingredient cookies from now on! :)
    Reply
  10. You just saved me from myself tonight, thank you!!!! These are so good, why did people even make pb cookies with all that other stuff in them when this is fabulous?
    Reply
  11. What kind of peanut butter do you use? I read the comments and would like to try the recipe but would like to save "failure" and use the kind you use? Can it be Almond butter as well?
    Reply
    1. Yes you can use almond butter too. I used homemade peanut butter made from only peanuts. No added oil or sugars
      Reply
  12. These aren't awful, but I definitely wouldn't call them the "best cookies ever." They are simply baked peanut butter. I was a bit disappointed, I must admit!
    Reply
    1. Sorry you didn't care for them. I understand not every recipe will be a hit with everyone. It's had a lot of good reviews though.
      Reply
  13. Love this recipe! Can you give any suggestions on how to prevent the cookies from falling apart once cooked? Mine were very crumbly!
    Reply
    1. Thank you! Did you let them cool completely? Mine were crumbly while they were still warm. Also the consistency of the peanut butter used can make a difference. Did you use store bought or homemade peanut butter?
      Reply
  14. I don't understand the measurements of the second ingredient, is it quarter of a cup of maple syrup and also 1 (T) of maple syrup? and what is the T?
    Reply
  16. I made these last night and they were soooo good! I doubled my batch to yield more cookies (plus I made them a bit bigger) and I just love them. I will definitely be making these again, and again.
    Reply
  20. I just tried making these, followed the directions exactly....and it was complete liquid. What went wrong? I was hoping to take this as my kids snack for VBS tonight, but it was just liquidy mess.
    Reply

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