Warm peanut butter cookies straight from the oven smell like a hug from your childhood. That roasted, nutty drift in the air? Irresistible. These Peanut Butter Cookies are cozy and simple, perfect for weeknights or snow days. What makes folks love them now? They can be made with as little as two ingredients and still come out golden, tender, and delightfully real.
This version leans into easejust peanut butter, egg, and a natural sweetener. No flour, no butter, no stress. Like your favorite soft-batch cookie, but condensed down to the good stuff. The texture? Crisp along the edges, fudgy in the middleyes, fudgy. Plus, it’s pantry-friendly and naturally gluten-free. If you’ve been curious about 3 ingredient peanut butter cookies no sugar, this hits the spot with clean comfort.
I first started playing with this recipe back in 2017, around the same time I was deep-diving into sugar-free swaps for my dad after his diagnosis. The first batch was gone before it cooledmy sister grabbed one and said, “Wait… how?” Biggest lesson? Don’t overmix; just stir until it blends. Keeps the texture chewy. Years sourcing ingredients and decoding labels taught me flavor never has to mean fuss. Simple can be sensational.
Yesica Andrews
Peanut Butter Cookies Simplified for Irresistible Joy
Enjoy these simple and delicious Peanut Butter Cookies that are both healthy and easy to make. This recipe features Healthy Peanut Butter Cookies No Sugar and 3 Ingredient Cookies No Butter, perfect for a quick treat. With just three wholesome ingredients, these 3 Ingredient Peanut Butter Cookies No Sugar deliver flavor and nutrition without fuss. Perfect for those seeking a fuss-free and satisfying snack.
Set your oven to 350°F (177°C) and prepare two large baking sheets by lining them with parchment paper or silicone mats.
Combine the peanut butter, the whisked egg, and maple syrup in a big bowl; stir thoroughly until the mixture thickens into a dough-like consistency.
Scoop out tablespoon-sized portions of dough onto the baking sheets, spacing each about 2 inches apart.
Gently press each scoop with your palm to form a thick round disk, leaving room for more flattening when you add the criss-cross fork pattern.
Use the tines of a fork to create a criss-cross design on each cookie’s surface.
Bake the cookies for 10 minutes until they show slight cracks and appear dry on top.
Allow the cookies to cool completely on the baking sheets before transferring them off.
Notes
Be sure to pick natural peanut butter without added oils, as regular peanut butter won’t work well.
Use pure maple syrup for best texture; substituting honey changes it significantly.
You may skip the criss-cross fork pattern if preferred, but flatten the dough a bit more before baking to achieve your desired thickness.
If you want to make a smaller batch, halve all ingredients but only half a whisked egg; a whole egg in a half batch can cause oily, gummy cookies.
Nutrition info per cookie is an estimate and not comprehensive—consult a nutritionist for precise dietary advice.
Why These Peanut Butter Cookies Are a Game-Changer
Simple, nostalgic, and health-conscious? These cookies check all the boxes. Here’s why you’ll adore them:
Just 3 Ingredients: Natural peanut butter, maple syrup, and an eggno flour, butter, or sugar needed.
Ready in 20 Minutes: From mixing bowl to snack time quickly, it’s the ultimate treat for busy days.
Naturally Gluten-Free & Healthier: These cookies feature clean ingredients without sacrificing flavor.
Crispy Yet Fudgy: The edges have a delicate crunch, while the centers stay soft and chewy.
The Ingredients You’ll Need
With only three ingredients, this recipe is as pantry-friendly as it gets! Here’s what to have on hand:
Natural Peanut Butter: Choose an unsweetened variety without added oils for the best texture and flavor. No regular peanut butterthis is key!
Pure Maple Syrup: Sweetness with depth! Skip artificial syrups as they’ll change the consistency.
An Egg: Make sure it’s whisked before mixing for smooth dough.
Pro Tip: Love experimenting? Try halving this recipe for a small batchbut remember, use only half an egg (whisk it first and measure).
Ingredient Cheat Sheet
Ingredient
How It Works
Natural peanut butter
Forms the base, provides rich nuttiness and binding.
Pure maple syrup
Adds natural sweetness and keeps the cookies tender.
Egg
Brings structure and helps cookies hold their shape.
Step-by-Step: Making the Cookies
This 3-ingredient wonder comes together in a snap. Here’s how to make it easy and mess-free:
Prep Your Baking Sheets: Line two cookie sheets with parchment paper or silicone mats for easy cleanup.
Mix the Dough: In a large bowl, combine natural peanut butter, whisked egg, and maple syrup. Stir just until everything blends into a thick doughdon’t overmix!
Scoop & Shape: Use a tablespoon-sized cookie scoop to portion out dough balls. Place them on your prepared sheets, leaving about 2 inches between each.
Criss-Cross Time: Gently press each ball into a disk with your palm. Then, use a fork to create a classic criss-cross pattern.
Bake: Pop the sheets in a 350°F oven for about 10 minutes. Look for slight cracking on top and a dry, golden finish.
Cool Completely: These cookies are soft until fully cooled, so let them rest on the baking sheets before moving.
Tips, Substitutions & Common Questions
Can I make these without the criss-cross pattern? Absolutely! Just be sure to flatten your cookies a bit more before baking so they don’t puff up too much.
What if I don’t have maple syrup? Honey can work in a pinch, but note that it’ll slightly alter the texture. Maple syrup is best for that fudgy-soft middle we love!
Why are my cookies oily? Double-check that you’re using natural peanut butter. Regular peanut butter often contains added fats that can throw off the balance.
Quick Baking Guide
Step
Timing
Prep time
10 minutes
Bake time
10 minutes
Total time
20 minutes
Storing & Serving Your Cookies
To keep your peanut butter cookies fresh and delicious, here’s how to store them:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: If you’re not planning to eat them right away, pop them in the fridge for up to a week.
Freezer: Freeze in an airtight container for up to 3 months. Let them thaw on the counter before serving.
Pro Tip: These cookies pair perfectly with a cup of teacozy blanket optional but encouraged!
Expert Says
Peanut butter cookies gain their signature texture from the balance of fat and protein in peanut butter, which helps keep them tender yet chewy. Using natural peanut butter can enhance flavor and nutritional value by retaining healthy fats and protein, making these cookies a satisfying treat with a rich mouthfeel.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to Perfect Peanut Butter Cookies
It took several rounds of tweaking to get these peanut butter cookies just right. At first, I underestimated how sticky the dough would be, which made shaping tricky. After learning to chill it longer and balance the sweetness, I finally landed on a recipe that’s tender, flavorful, and reliably delicious every time.
FAQs ( Peanut Butter Cookies )
How do I make peanut butter cookies healthier?
Use natural peanut butter without added sugar or oils and replace any added sweeteners with options like mashed banana or a touch of maple syrup. This recipe itself is designed to be healthy with no flour, refined sugar, butter, or oil. Baking them just until set keeps them soft and nutritious.
Can I make these cookies gluten-free?
Yes, these cookies are naturally gluten-free since they contain no flour. Using only three simple ingredients guarantees no hidden gluten sources, making this recipe perfect for anyone avoiding gluten or following a grain-free diet.
How do I prevent cookies from spreading too much?
Chill the dough for at least 30 minutes before baking to help firm it up. Also, avoid using overly soft peanut butter and bake on a parchment-lined sheet with enough space between cookies. These steps will keep them from spreading and maintain their chewy texture.
Can I use other nut butters for this recipe?
This recipe works well with almond or cashew butter as substitutes, but note that flavor and texture will vary. Choosing creamy, unsweetened nut butters ensures the best consistency while keeping the cookies moist and tasty.
How should I store these cookies?
Store cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them up to two weeks or freeze for up to three months, thawing before serving to retain their soft texture.
Conclusion
In about 20 minutes, you’ll have peanut butter cookies with that perfect balance of crispy edges and soft, fudgy centersthe kind that fill your kitchen with cozy warmth. You’ll love how simple ingredients transform into a homemade classic that feels both nourishing and indulgent.
Try swapping maple syrup for honey or adding a sprinkle of cinnamon for a little twist. These cookies store beautifully in an airtight container for days, and reheating them gently brings back that just-baked magica trick I picked up from my aunt’s kitchen. Bonus: no complicated ingredients means more time to savor every bite.
Did this recipe bring back a sweet memory? I’d love to see your photos or hear your family’s favorite cookie moments. Save or share this simple, wholesome recipe with loved onesyou’ll want to make it again and again, just like an old friend stopping by for tea.
