Gluten Free 3-Ingredient Peanut Butter Cookies
These cookies are proof that the shortest ingredient list can produce some of the most satisfying results. Creamy peanut butter, sugar, and a single egg come together into a rich, chewy dough that bakes up with crisp edges and a soft, fudgy center — no flour required, and no substitutions needed. That classic crosshatch fork press isn't just for looks; it helps the cookies bake evenly and gives them that nostalgic, bakery-style finish. Because the recipe is naturally built around peanut butter as the base, there's no need for any wheat-based binders or specialty flour blends that can be hard to find or expensive to stock. The batch makes 12 cookies, which is just enough to satisfy a craving without committing to a full production day in the kitchen. Let them cool fully on the pan — they firm up beautifully and develop even more flavor as they set.
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Learn more →Ingredients
12 servings
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, stir together the peanut butter, sugar, egg, and vanilla extract, if using, until a uniform dough forms.
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