These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!
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When I made my healthy peanut butter cookies I was amazed at how easy and tasty they turned out, but these 3 ingredient peanut butter cookies take it up a notch. Completely flourless, gluten free, and grain-free healthy cookies!
Want to skip the chocolate chips? No problem! They turn into 2 ingredient peanut butter cookies (recipe coming soon) which works just as well, chewy in the middle with those crispy edges. So good!
Why You’ll Love 3 Ingredient Peanut Butter Cookies
- Simple ingredients: Truly 3 ingredients for soft, golden-brown cookies. You can actually eat this cookie dough!
- Healthy cookies: Peanut butter cookies with no eggs, flour, refined sugar or butter.
- One bowl: So easy to make and even easier to clean up.
- Higher in protein: 4 grams per cookie so you can grab one (or two) whenever you need a little pick-me-up!
Ingredients You’ll Need
You’ve probably got these pantry staples in your kitchen already which makes these 3 ingredient cookies for a super easy, healthy dessert.
- Peanut butter: Make sure to use unsalted natural or organic peanut butter. Smooth peanut butter will yield more creamy cookies, crunchy peanut butter more crunchy cookies. It’s totally up to your texture preference.
- Maple syrup: Liquid sweetener helps thicken the peanut butter and bring the cookie dough together. You can also swap it for honey, brown rice syrup, or date syrup.
- Chocolate chips: I love to use mini chocolate chips because they spread throughout the cookies into every nook without needing as many regular chips, though you can use whatever you have.
Peanut Butter Tip
Before measuring, make sure to stir the peanut butter well with a knife in the jar. When you open a fresh jar the peanut butter can be thicker at the bottom, so give it a good stir and measure from the well mixed part. Also if it’s thick, you can always warm it up in the microwave or on the stove a bit.
How to Make 3 Ingredient Peanut Butter Cookies
Here’s a quick overview of how to make peanut butter cookies with 3 ingredients, a large baking sheet, parchment paper, and a small trigger scoop.
First, heat your oven to 350 F and line large baking sheet with unbleached parchment paper. Set aside.
- Mix peanut butter and maple syrup: In a large mixing bowl, combine the peanut butter and maple syrup. Stir with a spatula until smooth. The dough will get thicker as you mix.
- Add chocolate chips: Add 4 tablespoons of chocolate chips and fold them in.
- Shape the cookies: Scoop the cookie dough with a small trigger scoop, roll into balls, and place on a baking sheet with 1.5 inches between them. Flatten each ball with a spatula or fork, then press the remaining chocolate chips on top.
- Bake the cookies: Bake for about 10 minute and no visible browning has occurred.
Let Cookies Cool
Very important step, don’t skip! Take the cookies out of the oven and let them cool on the baking sheet without touching for about 30 minutes until they harden. If you don’t do that, cookies will fall apart.
Tips for Best Results
Here are my top tips for baking these gluten-free peanut butter cookies.
- Use natural peanut butter: All the additives in regular peanut butter can affect the recipe as its consistency is very different from that of peanut butter made with just peanuts.
- Don’t over bake: Remove the cookies while they’re still pale and soft. They’ll firm up as they cool with residual heat.
- Let them cool: Don’t try to remove them from the baking sheet to the wire rack right away. They’re very soft and fragile straight out of the oven and will fall apart if you try to pick them up too soon.
- For thicker cookies: Set the cookie dough in the fridge or freezer for 1 hour before baking.
Variations
- Peanut free: You can substitute almond butter or cashew butter, but keep in mind the cookies may have a slightly different texture depending on the consistency of the nut butter.
- Nut free: Use sunflower seed butter for a nut free version of 3 ingredient peanut butter cookies.
- Flavors: Add a fun twist with 1 teaspoon of almond extract, vanilla extract, pumpkin pie spice or cinnamon.
- Different chocolate chips: Pick from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.
- Flaky sea salt: Sprinkle flaky sea salt on top for a touch of sophistication. It really brings out the rich peanut butter flavor.
How to Store
Store: Keep your cookies in an airtight container, or on a plate covered with a towel or plastic wrap. They’ll stay fresh for up to 5 days in a cool, dark spot.
Freeze: Transfer to an airtight container or Ziplock freezer bag and store in the freezer for up to 3 months.
FAQs
Yes. A hand mixer makes the process faster, but be careful not to overmix.
Yes! Since this cookie dough has no raw eggs or flour, it’s totally safe to eat as is.
I think so. Preheat air fryer and bake at 325 F for 7 minutes or so. Just note they will be more browned.
More Cookie Recipes to Try
More Peanut Butter Desserts to Try
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter natural or organic
- 1/4 cup maple syrup or honey
- 5 tablespoons mini chocolate chips divided
Instructions
- Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
- In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing. Add 4 tablespoons of chocolate chips and stir to incorporate.
- Using small trigger scoop, scoop the cookie dough, roll into balls and place on a baking sheet, leaving 1.5 inches in between. Using a small spatula or fork, press on cookie dough balls to flatten them. Gently press remaining 1 tablespoon of chocolate chips on top.
- Bake for 10 minutes before any visible browning occurs and cookies are still soft.
- Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.
Notes
- Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
- Freeze: Freeze in an airtight container for up to 3 months.
