Easy 3-Ingredient Peanut Butter Cookies | Flourless & Delicious

Introduction

Have you ever craved a sweet treat but felt overwhelmed by complicated recipes loaded with multiple ingredients? What if you could whip up a delicious batch of cookies with just three simple ingredients, no flour involved? Many people think that flourless cookies compromise on texture or taste, but with this easy 3-ingredient peanut butter cookies recipe, you’ll discover how naturally delicious and surprisingly satisfying flourless treats can be.

These peanut butter cookies are not only quick and fuss-free, but they’re also perfect for those with gluten sensitivities or anyone looking for an effortless homemade snack. Let’s dive into how you can make these chewy, rich cookies right in your kitchen using just pantry staples.

Ingredients List

To make these melt-in-your-mouth peanut butter cookies, you’ll need only three ingredients. Here’s what goes into them:

– Peanut Butter (1 cup)
Use smooth or crunchy peanut butter depending on your preference. Natural peanut butter with no added sugar or oil is ideal for a wholesome taste.

– Sugar (½ cup)
Granulated sugar works beautifully, but you can substitute with coconut sugar or a sugar alternative like erythritol to reduce the glycemic impact.

– Egg (1 large)
Eggs bind the mixture together and create that perfect cookie texture. For an egg-free version, consider using a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).

Possible Substitutions and Dietary Alternatives

– Nut-free choice: Replace peanut butter with sunflower seed butter or soy nut butter for those with peanut allergies.
– Sugar swaps: Maple syrup or honey can be experimented with, though recipe consistency may vary.
– Vegan twist: Use a flax egg and a sweetener of choice.

Timing

Preparation and cooking for these cookies are refreshingly fast, making them ideal for last-minute cravings or quick desserts.

– Prep Time: 5 minutes — mix your three ingredients together and get your dough ready.
– Cook Time: 10-12 minutes — a quick bake until golden edges appear.
– Total Time: Around 20 minutes start to finish, including cooling.

You’ll notice the aroma of warm peanut butter and sugar filling your kitchen in no time — a simple sensory pleasure that makes these cookies irresistible.

Step-by-Step Instructions

Step 1: Preheat Your Oven and Prepare a Baking Sheet

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

Chef’s tip: Using parchment ensures even baking and less mess.

Step 2: Combine Ingredients in a Mixing Bowl

Add 1 cup of peanut butter, ½ cup of sugar, and 1 large egg into a bowl. Stir vigorously until the mixture is smooth and well combined.

Alternative: For a chunkier texture, use crunchy peanut butter and fold in bits with a spatula instead of stirring thoroughly.

Step 3: Form Cookie Dough Balls

Use a spoon or cookie scoop to portion the dough into tablespoon-sized balls. Place them evenly spaced on the prepared baking sheet.

Step 4: Flatten the Dough

Press each dough ball lightly with a fork in a crisscross pattern. This step also helps the cookies bake evenly and gives them their classic peanut butter cookie look.

Step 5: Bake and Cool

Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but still soft in the center.

Once out of the oven, allow them to cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Chef’s tip: Cookies firm up as they cool, so avoid overbaking to keep that perfect chewy texture.

Nutritional Information

Here’s a basic nutritional snapshot per cookie, assuming the batch yields approximately 12 cookies:

– Calories: ~110 kcal
– Protein: 4g
– Fat: 8g (mainly healthy fats from peanut butter)
– Carbohydrates: 7g
– Sugar: 5g
– Fiber: 1g
– Gluten-free and refined flour-free

These cookies provide a decent protein boost and are a satisfying energy bite, especially compared to processed snacks.

Healthier Alternatives

For an even more nutritious version of this cookie recipe, consider:

– Using natural, unsweetened peanut butter to avoid added sugars and oils.
– Swapping granulated sugar for coconut sugar or maple syrup to add trace minerals and a lower glycemic index.
– Incorporating a small sprinkle of chia seeds or flaxseed meal into the dough for extra fiber and omega-3 fatty acids.
– Experimenting with monk fruit or stevia-based sweeteners for a low-carb, diabetic-friendly treat.

Serving Suggestions

These cookies are wonderfully versatile and can complement various occasions:

– Serve warm with a glass of cold milk or dairy-free alternatives like almond or oat milk.
– Pair with a scoop of vanilla ice cream and fresh berries for an indulgent dessert.
– Crumble over Greek yogurt with honey and nuts for a quick breakfast parfait.
– Package as homemade gifts for friends or family, wrapped in parchment and tied with twine for a charming, edible present.

Seasonally, you could add a sprinkle of cinnamon or a dash of pumpkin pie spice during fall for a festive twist.

Common Mistakes to Avoid

– Overmixing the dough: Stir just until combined to keep cookies tender rather than tough.
– Skipping the fork press: Don’t forget the crisscross imprint. It keeps cookies even and helps them cook through.
– Overbaking: Since these cookies lack flour, they set quickly. Baking too long leads to dry, crumbly bites.
– Ignoring ingredient temperature: Use room temperature eggs to ensure even mixing and a smooth dough.
– Using overly oily peanut butter: Natural peanut butters with separated oil need stirring before measuring but extra oily types can make dough too loose.

Storing Tips

Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness:

– Refrigerate for up to 2 weeks; just bring to room temperature before serving.
– Freeze individual cookies in a sealed bag for up to 3 months. Thaw at room temperature or microwave briefly.

Prevent moisture buildup by placing a sheet of parchment paper between layers in your container.

Conclusion

Creating delectable peanut butter cookies doesn’t have to be complicated. With just three ingredients and a few simple steps, you can enjoy a flourless, gluten-free, and fuss-free treat suitable for any time of day. Give this recipe a try and share your baking stories or tips below — I’d love to hear how your batch turns out!

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FAQs

Q1: Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works well but may produce a slightly different texture and flavor. Make sure your nut butter is smooth and not too oily for best results.

Q2: How do I make these cookies vegan?
Replace the egg with a flax or chia egg (1 tbsp ground seeds + 3 tbsp water, mixed and rested). Ensure your sugar is vegan-friendly as some sugars are processed with bone char.

Q3: Can I add chocolate chips or nuts?
Yes! Fold in mini chocolate chips, chopped nuts, or even dried fruit into the dough before baking to customize your cookies.

Q4: Are these cookies allergy-friendly?
While naturally gluten-free, these cookies contain nuts and eggs. Substitute sunflower seed butter or soy nut butter and a flax egg to accommodate allergies.

Q5: Why are my cookies spreading too much?
Make sure your peanut butter is not overly oily and that you haven’t added too much sugar or fat. Chilling the dough for 15 minutes can also help cookies keep their shape.

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Explore more simple baking favorites like 3-Ingredient Banana Pancakes or Quick Oatmeal Energy Bites to keep your pantry-friendly snack game strong! For kitchen hacks, don’t miss our Ultimate Guide to Baking Essentials.