3-Ingredient Peanut Butter Cookies (The Classic Reimagined)
A simple gluten-free peanut butter cookie made with just peanut butter, sugar, and an egg for a chewy, crisp texture.
Ingredients
- 1 cup peanut butter
- 1 cup sugar white, coconut, or sugar substitute like Lakanto
- 1 egg
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients in a bowl until smooth.
- Scoop the dough onto a parchment-lined baking sheet.
- Roll each portion into 1-inch balls and use a fork to make the classic criss-cross pattern.
- Bake for 12 minutes.
- Let the cookies cool on the pan for 1–2 minutes, then transfer to a wire rack to cool completely.
Notes
Make It Your Way: Add 1/2 tsp vanilla, a pinch of salt, or mini chocolate chips. You can substitute almond or sunflower seed butter but stir well to avoid separation. Storage Tip: Keeps 5 days at room temperature in an airtight container. Rachel’s Tip: If peanut butter is very oily, add an extra egg white to help binding.