3 Ingredient Peanut Butter Cookies (GF)

Adorable GF 2-bite Peanut Butter Cookies

Could these be any more adorable…!

As far as easy recipes go, well… this IS the easiest! While I can’t take the credit because the recipe is right off the back of the jar of peanut butter, it does make me wonder…. just how long it’s been there before I even noticed it…?

The Simple Things.

Yes, they’re often the best things for a reason. Uncomplicated, often natural with recipes, these well and truly taste of peanut butter.

Peanut lovers in your life will love you for whipping up a batch of these crispy, peanut-ty gems.

If you do add the chopped peanuts to the top, it’ll technically be 4 ingredients, but who’s counting… It’s simply adding more fabu-liciousness!


Mixing peanut butter cookie dough


Finished peanut butter cookie dough


You don’t really need a stand mixer for this dough! It is only 3 ingredients after all… I just wanted to be hands free while mixing!


Making cookie dough balls


Portioning out cookie dough balls


You also don’t have to weigh out the cookie portions, I do it cause I find it easier. Plus, I had to buy a scale some time ago for gluten free baking, so I already have it. FYI for the 2-bite cookies I used 10 grams of dough, probably about 1 1/2 teaspoons. Go ahead and make them whatever size you like!


Criss cross pattern for pretty cookies


Peanut butter cookies ready for the oven



For all you peanut butter lovers out there, try these other wonderful peanut featured dessert recipes: peanut butter cups, peanut butter truffles, or peanut butter mousse! 



3 Ingredient Peanut Butter Cookies (GF)

Delicious and full of peanut taste, this remarkably simple recipe is a stunner!

Course cookies, Dessert
Cuisine gluten free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 2-bite cookies


  • 1 cup peanut butter
  • 1 large egg
  • 1/2 cup white sugar

optional garnish:

  • 1 - 2 tablespoons chopped peanuts


  1. Heat oven at 325°F.
  2. Combine peanut butter, egg and sugar together, until combined.

  3. Portion out as 10 grams (for 2-bite cookies) more for larger, and place on parchment paper lined baking sheets, leaving 2 inches between.

  4. Make a criss-cross pattern with a fork dipped in sugar (if adding chopped peanuts, sprinkle them on first.)

  5. Bake 13 - 15 minutes, until golden but do not over bake.
  6. Let cool completely before eating.

Recipe Notes

These freeze very well; in fact once cooled I store the cookies there, and take them out as required.


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