With only 3 ingredients these Flourless Peanut Butter Cookies are a snap to make. This quite honestly is the easiest and best peanut butter cookie recipe ever and 100% gluten-free! Soft in the centre a little crisp on the edges and perhaps a few chocolate chips or Reeses Pieces to add a little more pizzazz.
The Best Peanut Butter Cookies
Out for girls night last night and one of my friends is expecting twins in just a few short weeks. Over a little dessert and coffee, she mentioned she never made homemade cookies but would love some. So what would any friend and baker do? … jump at the chance to whip some cookies up of course!
Peanut Butter is always a good idea and since these flourless peanut butter cookies are so simple to make I pulled out my mixing bowls and apron and got down to work.
You don’t need to add Reese’s Pieces to these cookies they are yummy on their own but who is going to complain at candy in their cookies right? Or if you prefer once you have the batter together you can add peanuts, chocolate chips or whatever your heart desires. Maybe even some of those mini peanut butter cups crumbled into pieces.
How To Make Flourless Peanut Butter Cookies
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl combine 1 cup natural peanut butter, ½ cup white sugar, and 1 large egg. Mix well and if you like feel free to add a ¼ cup of Reese’s Pieces, chocolate chips or peanuts. Mix until these add-ins are evenly distributed through the batter.
Roll a heaping tsp of batter into balls, place on the cookie sheet about 2” apart. 12 cookies per baking sheet. Then press each ball lightly with the back of a fork to flatten slightly. Bake for 10-12 minutes and remove before cookies brown. Let cookies stand for 2 minutes and remove to a wire cooling rack. Cool completely before eating… I think they taste better when cool, unlike these chocolate chip cookies where I eat them right out of the oven.
This quite honestly is the easiest and best peanut butter cookie recipe ever and 100% gluten-free!
I have two children and a husband and of course, as soon as the first batch came out of the oven out of the woodwork they came to gobble them up. No problem though because making more takes no time at all… not kidding… they take like two minutes! I actually made 3 batches today so the kids over playing hockey could have a treat after all their hard work practicing their wrist and slap shots in my driveway.
In the end, my friend got a dozen, my house ate a dozen and we have a dozen waiting to be eaten…. who wants some?!
Tips for the perfect 3-ingredient peanut butter cookies
- I use natural peanut butter but regular peanut butter works just as well
- Use parchment paper or a silicone baking tray liner on the cookie sheet to stop the cookies from sticking
- Using a small cookie scoop or melon baller will ensure each cookie is the exact same size. I typically just use a rounded teaspoon and eyeball it but if you need precise consistency these are the best tools to use.
- Make a double or triple batch. They are so good you will want more!
Does Natural Peanut Butter Need To Be Refrigerated?
No, natural peanut butter can be stored for up to a month in a cool dark place in your cupboard. If you don’t consume peanut butter this quickly then move to the fridge where it can be stored for up to 3 months easily. If you do move to the fridge make sure you stir well to blend the oils into the peanut butter because once the oil gets hard in the fridge it will be nearly impossible to blend into the peanut butter.
Like anything when storing for longer periods do a smell test before eating. If it seems to smell rancid well… don’t eat it of course. Moldy, nope… in the garbage, it goes.
How To Stop Peanut Butter From Separating
Many companies use stabilizers and different types of non-peanut oils to keep the peanut butter from separating but this doesn’t work in the case of all natural peanut butter so what do you do to avoid an oily mess?
Store your peanut butter upside down!
Yup that’s it – just make sure that the lid is on tight or you will have an oily mess in your cupboard. The liquid or oil that separates and is found at the top will be forced to travel through the peanut butter helping to mix it up. Then if it hasn’t been used for a while and separates completely again the oil will be at the bottom of the jar when you go to use it.
Or you can store your peanut butter in the fridge. First, mix it up well so that the oil is mixed into the peanut butter and then store in the fridge. The oil will harden into the peanut butter and stay mixed in. Check out this article in Taste of Home for more info.
Flourless Peanut Butter Cookie Recipe
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Flourless Peanut Butter Cookies
- Large Mixing Bowl
- Aluminum Cookie Sheet
- Cooking Rack
- 1 cup smooth natural peanut butter
- 1/2 cup sugar
- 1 large egg
- 1/4 cup Reese's Pieces or optinal chocolate chips or peanuts
- Preheat oven to 350F
- In a large bowl combine peanut butter, sugar and egg.
- Mix well.
- Add Reese's Pieces, chocolate chips or peanuts and mix till evenly disbursed.
- Use a spoon or small cookie scoop to scoop batter and roll by hand into balls. Place balls of cookie dough on cookie sheet lined with parchment paper evenly and press down on each cookie lightly with a fork to slightly flatten.
- Bake for 10-12 minutes until edges of cookies turn slightly golden. Remove from oven and let stand for 5 minutes. Remove with a spatula to a cooling rack and let cool completely.
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