Comments 14


For me, peanut butter cookies are the kind that don’t make me feel guilty about eating them. I mean, they ARE mostly peanut butter, which a great source of protein, right?

This 3-ingredient recipe is great, especially when you may not have all of the usual baking staples on hand. Oh, and they’re gluten free too!


  • Servings: 1 dozen
  • Difficulty: easy
  • Print


  • 1 cup chunky peanut butter
  • 1 egg
  • 1/2 cup packed brown sugar


  1. Whisk to combine all ingredients in mixing bowl or in stand mixer and mix on low with paddle attachment.
  2. Once dough is formed, wrap in plastic wrap and chill in refrigerator for 30 minutes.
  3. After this, form tablespoon sized balls and spread them out on baking sheet lined with parchment paper.
  4. Using the back of a fork, flatten each dough ball in a crisscross pattern.
  5. Place baking sheet in oven and bake for 8 minutes at 350° F.
  6. Remove cookies from oven and allow them to remain on baking sheet for an additional 2 minutes, before transferring to wire rack to cool completely.
  7. Store in airtight container for up to 7 days.

Note: Depending on the type of peanut butter you use, there may be a little extra oil, which may cause the cookies to spread a bit more while baking. In that case, chill dough for a bit longer before using.

Creamy peanut butter is fine, but I opted for chunky as I liked the crunch of peanuts in the cookies–totally up to you!


  1. Wow, easy and delicious! I make my own nut butter with mostly almonds, some cashews and walnuts blended with olive oil to get he right consistency – no additives. Keen to give it a try with this recipe.

  2. I’ve been looking for a low-ingredient cookie, I think this one fits the bill! Thank you!

  3. ASHLEIGH says

    Thanks for sharing such a simple gluten free recipe!! I can’t wait to make these for my family!! 😀 😀

  4. MARISSA says

    I made these for breakfast the other day. My kiddos gobbled them right up! Love the pics xx Marissa


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