Three basic ingredients come together with ease in this flourless, dairy-free cookie that is sure to become a favorite!
This recipe originally came from my friend Abby, who has a delightful blog called Manila Spoon. Besides being incredibly easy, the cookies are grain- and dairy-free to boot. My gluten-free dad adores them, yet those who can eat wheat flour always rave about them, too.
Over time, I’ve made a few adjustments to the recipe. Though I was smitten with the utter ease and overall outcome of the original recipe, I was willing to overlook a touch of crumbliness given the incredible ease. After the cookies sat for a day, they became firmer–but who wants to wait a day for the perfect cookie?
At the same time, this was a three ingredient recipe. If I starting fussing with it, the ingredient list would likely grow. Perhaps it would be worth it.
As it turned out, the key to success was simple. I needed more binder, but another whole egg was too much. Slightly reducing the amount of peanut butter and sugar, however, served to increase the ratio of egg to those ingredients.
It was the hint of extra binding power that was needed. A secondary perk was less sugar and a sweetness level I preferred.
The texture of these cookies is dense yet soft and chewy, and the edges become a touch crisp. The cookies are sturdy–none of the previous crumbliness–but they do need to fully cool before moving. Soft and hot from the oven, they will be more likely to break.
I should also note that I’ve made these cookies with regular and natural peanut butter. While they both work, the use of regular peanut butter–I tend to use Jif–creates a slightly sturdier cookie as well.
As for the three ingredient mention, my original recipe did offer vanilla and salt as an optional extra. Minor as they are, I think these inclusions subtly elevate the cookies, so I wrote them into the recipe.
If you’re wondering where the baking soda or powder is, there isn’t any. I’ve tried it, but use of a leavener does not fundamentally improve the texture or flavor of the cookie.
And for all those fans of the mini peanut butter cup within the peanut butter cookie, pictured below, this recipe works brilliantly.
Effortless, scrumptious, and versatile. What’s not to love!
The batch, pictured above, reflects my updates on the original 2013 recipe. Those updates are included in the recipe card below and create a cookie that rivals traditional recipes–with just three main ingredients!
This batter makes a delicious base for the classic Peanut Butter Cookie Cups–or the similar Peanut Butter Blossoms.
A few testing notes and tips:
Should I use natural or regular peanut butter? My preference for these cookies is regular peanut butter, like Jif or Skippy. I have made them with natural peanut butter, and while the recipe works and the cookies taste great, they are somewhat more crumbly, especially when first baked.
Creamy or Crunchy? I tend to use creamy, but you could use crunchy if you prefer the texture.
What type of sugar works best? In my original recipe, I used granulated sugar. I now prefer brown sugar for its hint of molasses flavor and the chewy yet tender texture it produces. Feel free to experiment with both–or use a mix.
I’ve also made this recipe with coconut sugar. The cookies did brown sooner and were not quite as tender as the brown sugar version, but still very good. If using this ingredient, check the cookies a minute or two early.
Do I need to refrigerate the dough? Refrigerating the dough for at least 15 minutes (longer is fine) will make the cookies easier to scoop and they will better retain their shape.
How do I make uniformly shaped cookies? I like to use a 2 to 3 tablespoon cookie scoop, level it off, and place on a parchment-lined baking sheet. There is no need to flatten the cookies. I used to press them with a fork to make the traditional criss-cross marks, but I’ve found the texture to be slightly better when not flattened.
What is the recipe yield? When using the method above, I get 10 cookies with a diameter of about 2½ inches. For those who like to use a kitchen scale, you’ll want to scoop 42 grams of dough.
How do I make jumbo cookies? The cookies described above are fairly generous, but for bakery-size cookies, scoop the dough into a large ice-cream scoop or quarter cup measure and level off before transferring to the prepared baking sheet. Adjust the baking time up 1-2 minutes, as needed.
Can I use this batter for peanut butter cup cookies? Yes! In this case, I make 20 balls that are about 1-inch in diameter (21 grams each for those who like to use a kitchen scale) and bake according to the recipe, adding a minute or two to the bake time as compared to the store-bought peanut butter cookie dough recommendation.
What is the best baking temperature? I used to bake the cookies at 375℉ and now bake them at 350℉. This way, the thick cookies have time to thoroughly cook through without risk of burning the bottoms.
Did you forget the leavener? No–you don’t need it. The cookies bake beautifully without it, and when used, I’ve found that it didn’t perceptibly change them.
Pro tip #1: Just before baking, sprinkle the cookies with a pinch of flaky sea salt.
Pro tip #2: For added decadence, dip the cooled cookies in melted chocolate. Dark chocolate is my personal favorite, although peanut butter has an affinity for white chocolate as well.
What’s one more ingredient when it’s chocolate? Dark chocolate is a delicious choice for dipping, but white chocolate is a surprisingly delightful combination, too!
- 1 cup less 2 tablespoons (224g) smooth or crunchy peanut butter*
- 1 large egg
- ¾ cup (150g) packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt (use ⅛ teaspoon if using table salt)
- Optional: flaky sea salt
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Preheat the oven to 350℉. In a mixing bowl, whisk the egg, and then stir in the brown sugar, vanilla, and salt. Add the peanut butter and stir to thoroughly incorporate. Place the dough in the refrigerator for 15 to 20 minutes (longer – even up to a few days – is fine) so that it’s firm enough to scoop.
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Drop rounded spoonfuls onto a parchment lined cookie sheet. I use medium ice cream scoop or about 2½ tablespoons (42g), filling and leveling off each scoop. This produces 10 large, perfectly shaped cookies. There is no need to flatten – the cookies will spread a little bit when baking – although you may lightly press with a fork if you like the criss-cross design. Sprinkle lightly with flaky sea salt, if using, just before baking.
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Bake for 15 minutes, give or take a minute or two depending on oven and color of baking sheet (dark-coated sheets bake faster than light ones) or until just cooked through. Let the cookies cool on the baking sheet. The cookies will firm up as they cool.
- Storage: The cookies may be stored in an airtight container at room temperature for 5 days or so, and they may be refrigerated to maintain freshness even longer. The cookies freeze well, too.
*I prefer regular, creamy peanut butter for this recipe. Natural peanut butter will work, but the resulting texture can be a bit more crumbly.
*If you don’t have a kitchen scale to weigh the peanut butter, simply go slightly scant on the cup measurement. If doubling the recipe, you’ll need 1¾ peanut butter, which conveniently, is the amount in a 16-ounce (454g) jar of Jif.
This recipe was first posted on May 15, 2013. ⬇
These are amazing!!!!! We made them with ground peanuts , ground hazelnuts and cocoa powder…YUMMY!
Yay! So glad you loved them, Lisa. You additions sound wonderful, too!
Your peanut butter cookies are awesome and so easy! The rest of my family will be lucky if there are any left when they get home…
Love it! At least you can make another batch quickly.
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I have made these for many years…Used regular and Splenda. Both work well. Splenda a little softer to work with but chill 5 minutes or so. Leave on pan till cool. Adding chocolate chunks or chips also adds another favorite here.
Thank you for the details on using Splenda, Carole…and chocolate chunks sound heavenly to me!
I added 1/4 cup of flax seed meal and that helped the crumbly issue.
Like Darlene Rosner, I have also made these a bunch of times since, they are a great low carb, sweet snack (when made with Splenda instead of sugar).
They do firm up nicely as they cool, but the flax meal is a great idea, Tim! Thank you for sharing your helpful and healthy idea!
Oh I saw this recipe on Pinterest last month, and I instantly made a batch… not even kidding one little bit! I have made them at least 10 times since… always good. I would also suggest that you try the recipe with Almond butter (which I buy at Costco) – so delicious. I baked my batches at 350 and for 10 minutes to keep them chewy…. I would also suggest that you let them sit on the cookie sheet for at least 3 to 4 minutes before moving them over onto the cooling racks. and them let the cookies cool for at least 20 minutes before eating…. Let them firm up.
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Made these last night but used Splenda granulated instead. The cookies were awesome but they were a little crumbly. Did not hold together well. Did I do something wrong? Not sure but still they were tasty. 🙂
Hi Tim,
I have not used the Splenda granulated so I am guessing that may be the difference. That said, a friend of mine mentioned that she used Splenda and her only comment–beyond that she loved them and would make again–was that her batter was a little soft, so she put it in the fridge to firm up a bit before scooping onto the cookie sheet.
Thanks so much!!!!
How firm do these cookies get? I’ve been playing around with the idea of making peanut butter cookies into small “cups”. I’ve seen similar ideas using a very long peanut butter cookie recipe, then you fill mini muffin tins, then when they come out you poke holes almost all the way thru so you can fill them however you please. I don’t want to try this with this recipe if they get TOO hard as I don’t want people to have to work too hard to bite into the cookie cups 🙂 THANKS!
Hi Amy, I would say these cookies are on the crisp side of chewy–if that helps! I really like them because of the texture but they may, in fact, be a little too hard for what you want. I would say that the chocolate chip cookie recipe I use for my giant chipwich could be perfect. Here is the link if you would like to try…good luck!
https://fountainavenuekitchen.com/giant-chipwich-cake/
I have made these for years. A good sub for vanilla flavoring is almond!
Almond would be delicious! Someone just told me today she made these with almond butter and liked them that way, too.
this sounds delicious… I am thinking it would be good with either nutella or biscoff spread also… maybe some sunbutter… My husband has a peanut allergy ~ so unless I want to see his demise, I need to think of something else to use :)…. Thanks for sharing and I will be pinning this.
Thank you for the comment and for pinning, Marlys. If you try sunbutter, please let me know. I was also thinking that almond butter would work quite well. Perhaps you can try that if he is not allergic. We would not want him to see his demise! : )
They are fabulous Ann!! Oh this could be a bad thing.. I can whip up a batch in no time. The sucanat worked great too I also put in vanilla, mainly because I love the flavor.. Next time I will use crunchy peanut butter.
That is fantastic, Mary Lou…and I know what you mean. They are almost too easy…and too delicious: ) Crunchy peanut butter should be wonderful!
Hi Ann! I’m going to try the sucanat and see how they turn out. I googled it to see what answer I would find. It says to use a bit less, since it is sweeter than white sugar.
Will let you know how the recipe turns out.
I’m going to make some tonight. Will use regular sugar in them. Love using parchment paper.. It’s my new fav thing to use when baking.
Mary Lou, I have not used sucanat but Amee commented above that she used coconut sugar successfully. Also, a friend of mine used the Splenda baking mix and said the cookies came out perfectly. She mentioned that the dough was a little softer than mine–I also used natural peanut butter to her regular–so she put the batter in the fridge for a few minutes for easier scooping. It seems this recipe is somewhat forgiving. If you end up using the sucanat, please report back!
Oh Ann! It sure did.. Lol. Was wondering about sucanat? I have sugar but have been using the sucanat for coffee and other things. Not sure if I can bake with it. It’s basically dried sugar cane.
Oh, Ann so delighted to see this! Your cookies look wonderful! So happy that you and your family like it, too! Thanks for the mention, you are so kind.
We might be making more today, Abby! I am so glad I finally learned of this recipe through you. Thanks again!!
I’ve been eating these cookies for 30 years do to my gluten allergy. Thank you grandma!!!
Smart grandma! It took me a while, but I am so glad I finally caught wind of this brilliant recipe. My gluten free dad was thrilled, too!
I need to try these! Wonder if scan at would work in this recipe? I also keep reading about chia seeds, I have to find some!
I think auto correct might have stepped in…what were you wondering about the recipe? Also, I find chia seeds in the organic aisle at the grocery store: )
I get chia seeds at Trader Joe’s.
I made these with chia seeds and coconut sugar this weekend. They were soooo good!! I love this recipe! 🙂
Great idea to add chia seeds, Amee! One of these days soon I need to try coconut sugar!
Do you use chia seeds in lieu of the egg or in addition?
Hi Jen,
I have not used chia seeds in this recipe and have always used the egg. Unless you cannot eat eggs, I would recommend leaving it in as the egg does serve as a binder. Adding a tablespoon or so of chia seeds probably would not change the outcome significantly and would add extra nutrition.
How much of the chia seeds should you put in your cookies?