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These 3-Ingredient Peanut Butter Cookies are a delicious treat – and can you believe they’re made without four!? These Gluten Free Peanut Butter Cookies are perfectly chewy with crispy edges, ideal for whipping up when you need a sweet treat in a hurry!
Notes On These 3-Ingredient Peanut Butter Cookies
- Only 3 Ingredients: That’s right! You can whip these PB cookies up using just peanut butter, sugar and egg. That makes them naturally gluten and dairy free.
- Wait – Flourless Cookies!? Not only do these peanut butter cookies only use 3 ingredients, you don’t even need any flour to make them! This makes them a great budget recipe, and nobody will ever know they’re gluten free.
- Top Tip: I recommend using a peanut butter which is made from 100% nuts, as cheaper peanut butters can have extra additives and oils which may affect the finished bake. Crunchy or smooth peanut butter is your choice though!
- Updated for 2026: I actually first published this recipe in my ebook Gluten Free Storecupboard, back in 2019 – but I had to take this off sale when my cookbook came out. So but these cookies were too good not to have a home here!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these 3-ingredient gluten free peanut butter cookies with the full quantities. But here are the main ingredients and ideas for any swaps.
- Peanut Butter: I recommend using a peanut butter which is 100% peanuts, rather than a cheaper brand which may contains other additives. Sweet or crunchy is up to you!
- Caster Sugar: aka Baker’s Sugar – or you could also use a light brown sugar.
- Egg: Essential for binding the cookies, I have not tried any egg replacements with this.
You can also optionally add some extra chopped nuts if you want to – or even chocolate chips or dried fruit like raisins or cranberries. Customise them how you like!
How to Make 3-Ingredient Peanut Butter Cookies
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these peanut butter cookies are to make.
Storing and Freezing Instructions
TO STORE: Once baked, these peanut butter cookies will keep in an air-tight container at room temperature for up to a week.
TO FREEZE: Freeze the unbaked cookie dough in balls, ready to bake when you have a cookie craving, or freeze the baked cookies to defrost and eat!
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3-Ingredient Peanut Butter Cookies Recipe
Equipment
Ingredients
- 240 g peanut butter, (smooth or crunchy – ideally opt for one which is 100% peanuts)
- 175 g caster sugar
- 1 egg, (UK large egg)
- Chopped peanuts, (optional)
Instructions
- Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two baking trays with baking paper and set aside.
- Add the peanut butter, sugar and egg to a large mixing bowl and mix together until it forms a thick mixture.
- Break pieces of dough off around the size of a cherry tomato and roll into balls.
- Place the balls on the tray with plenty of space between them, and then press down using the back of a fork or your fingers. If using, sprinkle with some chopped peanuts and lightly press them into the top of the cookies.
- Bake for 10-12 minutes. Remove from the oven and leave the cookies to cool on the tray.
Notes
- Top Tip: The cookies will initially be quite soft when they come out of the oven but will harden as they cool and become crunchy on the outside and soft and chewy on the inside! I recommend leaving them to cool on the tray before moving.
Nutrition
More Gluten Free Cookies
If you like this gluten free peanut butter cookies recipe, then make sure you check out these other gluten free cookies recipes too…
Have you tried this recipe?
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This is the second cookie recipe if yours I have made in as many weeks. These are so moreish and easy to do. Just got to make sure the rest of the family don’t find them now. Thank you for your blog and recipes