Three-Ingredient Flourless Peanut Butter Cookies
In short: Flourless peanut butter cookies made with just peanut butter, sugar and an egg. Crisp at the edges, soft inside and naturally gluten-free. It takes about 16 min in total and makes 16 servings.
- Prep
- 5 min
- Cook
- 11 min
- Total
- 16 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 130 kcal
When the cupboard is almost bare, peanut butter, sugar and an egg still make a real cookie. There is no flour, butter or leavener, so the dough comes together in one bowl in five minutes and bakes in about ten. The cookies are small, crisp at the edge and soft and crumbly inside, with a deep roasted peanut flavor. They are fragile while warm, so let them cool on the sheet.
Instructions
- Heat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Stir the peanut butter, sugar and egg together in a bowl with a spatula, adding the salt and vanilla if you are using them, until you have a thick, smooth dough.
- Scoop level tablespoons of dough (about 25 g) and roll them into balls. Place them 5 cm (2 in) apart on the sheet.
- Press each ball down with a fork twice, in a crisscross pattern, to about 1 cm (1/2 in) thick. Dip the fork in sugar if it sticks.
- Bake for 10 to 12 minutes, until the edges are golden and the tops look dry and just set.
- Leave the cookies on the hot sheet for 10 minutes. They are very soft at first and need that time to firm up before you lift them.
Tips
- Avoid oily, runny natural peanut butter unless it is stirred very well. The dough should be thick enough to roll.
- Brown sugar instead of white gives a softer, chewier cookie. For a nutty twist, press a few chopped peanuts or chocolate chips into the tops.
Questions and answers
Are flourless peanut butter cookies gluten-free?
They contain no gluten ingredients, so they are naturally gluten-free. Check the peanut butter label if you need to avoid cross-contact.
Why are my flourless peanut butter cookies falling apart?
They are fragile while hot, so cool them on the sheet for 10 minutes before moving them. If they still crumble, stir 1 teaspoon of water into the dough next time.
Can I make these cookies without an egg?
The egg holds the dough together, so substitutes are less reliable. A mashed ripe banana (about 60 g) can replace it, but the cookies will be softer and taste of banana.
How long does it take to make Three-Ingredient Flourless Peanut Butter Cookies?
About 16 min in total: 5 min of preparation and 11 min of cooking.
How many calories are in Three-Ingredient Flourless Peanut Butter Cookies?
About 130 kcal per serving, with 4 g of protein, 10 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 130 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
