3‑Ingredient Peanut Butter Cookies (Fast, Flourless & Gluten-Free)

3-Ingredient Peanut Butter Cookies are the ultimate shortcut to comfort. No flour, no fuss — just peanut butter, sugar, and an egg. That’s all Lauren had one chaotic night in her Lexington kitchen, and somehow, it was enough.

With her husband Derek working nights, her son Jonas needing gluten-free treats, and her daughter Ellie insisting on helping with “magic recipes,” the kitchen was more battlefield than sanctuary. But those three pantry staples turned into something more: golden cookies, still warm, that made everyone pause and smile.

That moment sparked PalaceRecipes.com — a space for simple, heartwarming recipes like this one. These 3-Ingredient Peanut Butter Cookies are gluten-free, beginner-friendly, and basically impossible to mess up.

Whether you’re tired, overwhelmed, or just craving something sweet without a grocery trip, this is the recipe that saves the day — and maybe the week.

Why These 3-Ingredient Peanut Butter Cookies Work

There’s a reason these 3-Ingredient Peanut Butter Cookies have become a go-to in so many kitchens — they work because they’re so simple. But behind that simplicity is a surprising bit of science.

Flourless cookies rely on the natural structure of peanut butter. It provides fat, protein, and just enough density to hold everything together. The egg acts as a powerful binder, giving the dough cohesion and creating that chewy texture we all crave. Sugar? It’s not just sweetness — it adds bulk and helps caramelize the edges.

Peanut Butter = The Foundation

Peanut butter replaces the need for flour by offering both structure and fat. Its natural oil content keeps the cookies moist, while the proteins help the dough hold together during baking.

The Egg Holds It All Together

With no flour to bind things, the egg steps in. It creates stability in the dough and gives that perfect chew in the center. Pro tip: Use a room-temperature egg for the smoothest mix and best rise.

Sugar Creates the Texture

Granulated sugar doesn’t just sweeten — it also gives the cookies their crisp edges and helps balance the richness of the peanut butter.

Ingredients You Need (and Why They Matter)

You only need three ingredients to make these 3-Ingredient Peanut Butter Cookies — but each one plays a crucial role in flavor, structure, and texture. Let’s break down how each one works, and what happens when you swap them.

1. Peanut Butter

This is the backbone of the cookie. It brings moisture, fat, and flavor. Traditional recipes use creamy peanut butter (like Jif or Skippy), which blends smoothly and holds its shape during baking.

• Natural peanut butter (just peanuts + salt) can work, but results may vary depending on oil separation. If using it, stir well and expect slightly more crumbly cookies.
• Crunchy peanut butter? Totally fine — it adds texture and nuttiness.

2. Sugar

Sugar gives more than sweetness — it helps form the cookie’s structure and provides a slight crunch around the edges.

• Use white granulated sugar for classic texture and flavor.
• Want a twist? Try brown sugar for a softer, chewier cookie, or coconut sugar for a subtle caramel note. Just know: swapping sugars will slightly change the moisture and spread.

3. One Egg

The egg is your binder. It holds everything together and creates that tender center.

• Use a room-temperature egg for better blending.
• Allergic to eggs or going plant-based? Scroll down to the FAQ below for easy swaps.

Step-by-Step Instructions (No Mixer Required)

Making these 3-Ingredient Peanut Butter Cookies is as simple as it gets. No mixer, no chilling, and no stress — just a bowl, a spoon, and a few minutes of effort.

Here’s exactly how to make them:

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Mix the Dough

In a medium bowl, combine:

• 1 cup peanut butter
• 1 cup granulated sugar
• 1 large egg

Stir with a spoon or spatula until the mixture is fully blended and forms a soft dough. It’ll look thick and slightly shiny.

3. Shape the Cookies

Scoop out tablespoon-sized amounts and roll them into balls. Place them on the baking sheet, spaced about 2 inches apart.

Use a fork to press a crisscross pattern on top — this flattens the dough slightly and gives that classic peanut butter cookie look.

4. Bake

Bake for 10 to 12 minutes, or until the edges are lightly golden. Don’t overbake — they’ll continue to firm up as they cool.

Let them sit on the tray for 5 minutes, then transfer to a wire rack.

Tips for Getting Perfect Cookie Texture

Even with just three ingredients, small tweaks can take these cookies from good to game-changer. After baking them more times than I can count, here’s what really makes a difference — especially when you want that soft center and golden edge every time.

1. Use Room-Temperature Ingredients

A cold egg won’t mix as smoothly and can lead to dense or uneven texture. Let it sit out for 15–20 minutes. If your peanut butter has been in the fridge, let that warm up too — it’ll mix faster and more evenly.

2. Don’t Overmix the Dough

You only need to stir until everything is just blended. Overmixing can make the dough greasy and affect the final shape.

3. Slightly Underbake for Soft Centers

They’ll keep baking a little after you take them out. Pull them when the edges are golden but the middle still looks just a bit soft — that’s the sweet spot.

4. Line the Pan — Always

Parchment or silicone mats help with even baking and make clean-up a breeze. Plus, they keep the cookies from spreading too far or sticking to the tray.

Add-In Ideas & Flavor Variations

These 3-Ingredient Peanut Butter Cookies are perfect just as they are — but sometimes, you want to mix things up a bit. Whether it’s for the holidays, a bake sale, or just a twist on a favorite, here are my favorite ways to add extra flavor or texture without complicating things.

1. Classic Upgrades

• Vanilla extract (½ tsp): adds warmth and depth.
• Flaky sea salt: sprinkle on top before baking for contrast.
• Brown sugar instead of white: gives a richer, chewier texture.

2. Add-Ins That Always Work

• Mini chocolate chips or dark chocolate chunks
• Chopped roasted peanuts or other nuts
• Coconut flakes (unsweetened or lightly toasted)
• Cinnamon or nutmeg (just a pinch!)

These mix-ins work best when stirred into the dough just before rolling. Keep the total volume under ½ cup to avoid changing the texture too much.

3. Seasonal Twists

• Pumpkin spice in the fall
• Crushed candy canes during the holidays
• Maple extract for a cozy, autumn vibe

Storing & Freezing These Cookies

One of the best things about these cookies — besides how ridiculously easy they are — is how well they store. Whether you’re making a batch ahead of time or saving a few for late-night cravings, here’s how to keep them fresh and delicious.

Room Temperature Storage

After they’ve cooled completely, I store mine in an airtight container at room temp for up to 5 days. They stay soft, chewy, and perfect with a cup of coffee or glass of milk.

To keep them from drying out, I sometimes toss in a small slice of bread — it helps maintain just the right level of softness. Weird trick, but it works.

Freezing Baked Cookies

Yes, you can absolutely freeze them. Once baked and cooled:

1. Place in a single layer on a baking sheet and freeze for 30 minutes.
2. Transfer to a freezer bag or airtight container.

They’ll keep for up to 3 months. Let them thaw at room temp, or pop one in the microwave for 10–15 seconds for that “just baked” feel.

Freezing the Dough

Want to bake just a few at a time? Roll the dough into balls, freeze on a tray, then store in a zip-top bag. Bake straight from frozen — just add 1–2 minutes to the cook time.

Nutritional Info & Dietary Notes

These 3-Ingredient Peanut Butter Cookies aren’t just quick — they’re naturally gluten-free, flourless, and super pantry-friendly. Here’s what you should know if you’re watching ingredients or macros.

Per Cookie (Approximate, based on 18 cookies):

• Calories: 110–130
• Fat: 7g
• Protein: 3–4g
• Carbs: 10–12g
• Sugar: Depends on the type used (typically ~8–10g)

These numbers can vary depending on your peanut butter (natural vs commercial), and any mix-ins or substitutions you add.

One Cookie Can Change Everything

Sometimes, the smallest wins feel the biggest — like pulling a warm tray of cookies out of the oven after a long day and watching your kids’ faces light up. These 3-Ingredient Peanut Butter Cookies were born from one of those days, and now they’re a staple in our home — fast, foolproof, and full of comfort.

Whether you’re here for simplicity, for gluten-free ease, or just to bake something that makes people smile, I hope this recipe becomes part of your rhythm too. No stress, no fancy tools — just a bit of heart and three ingredients you probably already have.

If you try them, let me know how they turn out. I really do read every message you send. You can contact me here — or if you’re curious about our story and why I started this site, here’s a little about me.

And if you’re the visual type (like me), I pin new cookie ideas weekly — find more cozy inspo on Pinterest here.

From my slightly chaotic kitchen to yours,