The sweet, nutty smell of peanut butter cookies baking fills a kitchen like nothing else can. That rich aroma mixed with just a hint of vanilla takes me straight back to afternoons spent with flour-dusted hands and the simplest ingredients. These treats have been winning hearts for generations because sometimes the most beloved things are the most beautifully uncomplicated.
Just peanut butter, an egg, and a touch of sweetness come together like old friends. No fancy equipment, no long ingredient lists, no fuss. The dough forms quickly, bakes golden, and gives you those perfectly cracked tops that promise the chewiest center. They’re ready in twenty minutes from start to finish, using what you likely have right in your pantry.
Started making these back in 1987 when my Eleanor was learning to measure ingredients. She’d press each one with a fork, making those classic crosshatch marks we all remember. The secret I discovered over the years? Don’t overbake them – pull them when the edges are just set. They’ll finish cooking on the warm pan and stay tender inside every time.
PrintPeanut Butter Cookies Simplified for Irresistible Joy
Enjoy these Peanut Butter Cookies made with simple wholesome ingredients. Perfect for those seeking Healthy Peanut Butter Cookies No Sugar or 3 Ingredient Cookies No Butter. They offer an easy, tasty treat with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Servings: 21 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 cup (256 g) unsweetened natural peanut butter
- 1 large egg whisked
- 1/4 cup (59 ml) pure maple syrup
Instructions
- Heat your oven to 350°F 177°C and prepare two cookie sheets by lining them with parchment paper or silicone mats.
- Combine peanut butter, the whisked egg, and maple syrup in a large bowl, stirring until fully blended and dough thickens.
- Use a tablespoon scoop to drop dough balls spaced two inches apart on the sheets, then press each ball lightly into a thick disk and create a criss-cross pattern using a fork.
- Bake for about 10 minutes until cookies crack slightly and surface looks dry.
- Allow cookies to cool completely on the sheets before removing.
Notes
- Make sure to use natural peanut butter that has no added oils
- This recipe will not work with the same with regular peanut butter
- This recipe works best with pure maple syrup
- Honey changes the texture of the cookies
- You don’t have to make the criss-cross pattern across the surface, but if you choose to leave it off, then flatten your cookies a little more to the thickness you want the final outcome to be before baking
- You can halve the recipe if you want to make less but you will need to make sure you only add half a whisked egg
- If you add a full egg, the cookies will turn out oily and have a gummy texture
Nutrition
- Serving Size: 1 cookie
- Calories: 82kcal
- Sugar: 3g
- Sodium: 28mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
Why You’ll Fall in Love with These Simple Cookies
There’s something magical about recipes that prove the best things come from the simplest ingredients. These healthy peanut butter cookies no sugar remind me of the wisdom my mother shared in her own kitchenthat quality ingredients speak louder than complicated techniques.
The beauty lies in their honest simplicity. Just unsweetened natural peanut butter, one fresh egg, and pure maple syrup create cookies that taste like childhood memories but feel good about serving to your family. No refined sugar, no butter, no flouryet they deliver that perfect chewy texture with those classic cracked tops we all remember.
Pro Tip: These cookies satisfy that afternoon sweet craving without the sugar crash, making them perfect for tucking into lunchboxes or enjoying with your evening tea.
Essential Ingredients and What Makes Them Special
Each ingredient in this trio plays a crucial role in creating the perfect cookie texture and flavor. The unsweetened natural peanut butter becomes both your fat and flour, binding everything together while delivering that rich, nutty taste that makes peanut butter cookies so beloved.
- Unsweetened natural peanut butter: Must be the natural kind with no added oilsthis is what gives structure to your cookies
- Large egg: Acts as the binding agent and helps create that slightly chewy texture
- Pure maple syrup: Provides gentle sweetness and helps the cookies hold together during baking
The key is using ingredients exactly as specifiednatural peanut butter works differently than regular, and maple syrup behaves better than honey in this particular recipe.
| Ingredient | Why It Matters | Don’t Substitute With |
|---|---|---|
| Natural peanut butter | Provides structure without added oils | Regular peanut butter with oils |
| Large egg (whisked) | Binds ingredients, creates texture | More than half an egg if halving recipe |
| Pure maple syrup | Gentle sweetness, proper consistency | Honey (changes texture) |
How the Magic Happens Step by Step
The process feels almost too simple to believe, but that’s exactly what makes these 3 ingredient cookies so wonderful. Everything comes together in one bowl with just a spatulano mixer needed, no chilling time, no fussy techniques.
Once your oven is preheated and cookie sheets are lined, you’ll stir the three ingredients until they form a thick dough consistency. The mixture will look a bit loose at first, but keep stirring until it thickens up nicely. Using a cookie scoop helps create evenly sized cookies that bake at the same rate.
- Press each dough ball gently with your palmnot completely flat, just enough to shape
- Make those classic criss-cross marks with a fork for the traditional peanut butter cookie look
- Watch for slight cracking and a dry surface after about 10 minutes of baking
Timing and Troubleshooting Your Perfect Batch
The most important lesson I’ve learned over the years is that these cookies continue cooking on the hot pan even after you remove them from the oven. Pull them when the edges look set and the tops show those telltale cracksthey’ll firm up beautifully as they cool.
If your cookies turn out too oily or gummy, you likely used regular peanut butter instead of natural, or added too much egg when halving the recipe. The texture should be slightly soft when warm but will firm up to that perfect chewiness once completely cooled.
| Timing | What to Look For | Next Step |
|---|---|---|
| 8 minutes | Cookies starting to set around edges | Continue baking |
| 10 minutes | Slight cracks, dry surface | Remove from oven |
| 15 minutes cooling | Cookies firm up on pan | Safe to transfer |
Serving and Storage Tips
These peanut butter cookies taste wonderful slightly warm from the oven, but they’re equally delicious at room temperature with a glass of cold milk or a cup of coffee. Their naturally sweet flavor makes them perfect for afternoon snacks or tucked into lunch boxes.
Store cooled cookies in an airtight container at room temperature for up to a week, though they rarely last that long in my house. They also freeze beautifully for up to three monthsjust thaw at room temperature when you’re ready to enjoy them.
Note: Let the cookies cool completely on the baking sheet before transferring to prevent breaking. They’re quite soft when warm but develop the perfect texture as they cool.
Expert Says
Peanut butter cookies benefit from the natural oils in peanut butter, which help create a tender, moist texture while enhancing flavor. The protein and fat content also contribute to a satisfying chewiness. For best results, avoid overmixing to prevent toughness and preserve that ideal crumb.
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The Journey to Perfect Peanut Butter Cookies
It took many afternoons and quite a few crispy mishaps before I finally perfected these peanut butter cookies. I learned to balance just the right amount of sweetness and texture, and now each batch brings back warm memories of my mother’s kitchenfull of love and the comforting smell of baking cookies.
FAQs ( Peanut Butter Cookies )
Use natural peanut butter without added sugar or oils and replace any added sweeteners with options like mashed banana or a touch of maple syrup. This recipe itself is designed to be healthy with no flour, refined sugar, butter, or oil. Baking them just until set keeps them soft and nutritious.
Yes, these cookies are naturally gluten-free since they contain no flour. Using only three simple ingredients guarantees no hidden gluten sources, making this recipe perfect for anyone avoiding gluten or following a grain-free diet.
Chill the dough for at least 30 minutes before baking to help firm it up. Also, avoid using overly soft peanut butter and bake on a parchment-lined sheet with enough space between cookies. These steps will keep them from spreading and maintain their chewy texture.
Can I use other nut butters for this recipe?
This recipe works well with almond or cashew butter as substitutes, but note that flavor and texture will vary. Choosing creamy, unsweetened nut butters ensures the best consistency while keeping the cookies moist and tasty.
Store cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them up to two weeks or freeze for up to three months, thawing before serving to retain their soft texture.
These peanut butter cookies prove that the most treasured recipes often need the fewest ingredients. In just twenty minutes, you’ll have golden cookies with those perfectly cracked tops and tender centers that remind us why simple things bring the deepest joy. The kitchen fills with that nutty sweetness that speaks straight to the heart.
A gentle trick from years of bakingif you want a touch more sweetness, drizzle just a bit more maple syrup into the dough. These beauties keep beautifully in a covered tin, staying soft for days. Try pressing a few chocolate chips on top before baking, or roll the dough in cinnamon for something special on chilly afternoons.
I’d love to hear about your own cookie memoriesdid someone special teach you to make that perfect fork pattern? Save this recipe for the next time you need something comforting to share, because these little treasures have a way of bringing people together around the kitchen table where they belong.
