Easy Peanut Butter Cookies! Gluten Free!!! 3 Ingredients
My grandmother, bless her heart, wasn’t much of a baker. Cakes always sunk in the middle, and her pies had a crust that could double as a hockey puck. But there was one exception, one treat she absolutely nailed: peanut butter cookies. And the best part? They were so simple, even a child (like me!) could make them. The memory of stirring together peanut butter, sugar, and an egg in her sun-drenched kitchen, the sweet aroma filling the air, is a feeling I still cherish today. These cookies aren’t just a recipe; they’re a delicious hug from Grandma.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20-25 minutes
- Servings: Varies
- Yields: 24-36 small cookies
- Dietary Type: Gluten-Free
Ingredients
- 1 egg
- 1 cup peanut butter (creamy or chunky, your preference!)
- 1 cup sugar (granulated)
Equipment Needed
- Mixing bowl
- Hand mixer or fork
- Cookie sheet
- Cooling rack
Instructions
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Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center.
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In a mixing bowl, combine the egg, peanut butter, and sugar.
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Using a hand mixer (on low speed to start) or a fork, mix the ingredients together until well combined. The dough will be thick and slightly sticky. Be patient and scrape down the sides of the bowl as needed to ensure everything is incorporated.
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Spoon the dough onto a cookie sheet. You can use a small cookie scoop for uniformity, or just use a spoon. Aim for about 4 cookies per row if you are making small cookies. Remember, these cookies don’t spread much, so the shape you put on the baking sheet is close to the shape you’ll get.
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Bake for 15-20 minutes, or until the very top of the cookies looks set and the bottom edges are golden brown. Keep a close eye on them, as baking times can vary depending on your oven. A good test is to gently touch the top of a cookie – if it feels firm, they’re likely done.
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Remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a cooling rack. This helps them firm up and prevents them from breaking.
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Cool the cookies completely on the rack for at least 10 minutes before serving. This allows them to fully set and develop their delicious flavor.
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Place them on a plate and enjoy!
Expert Tips & Tricks
- For extra chewy cookies: Slightly underbake them – remove them from the oven when they’re just barely set. They’ll continue to firm up as they cool.
- Prevent sticking: Line your cookie sheet with parchment paper or a silicone baking mat. This makes cleanup a breeze and ensures the cookies don’t stick to the pan.
- Use a fork for the classic peanut butter cookie pattern: Before baking, gently press the tines of a fork into the top of each cookie in a crisscross pattern. This not only looks nice but also helps to flatten the cookies slightly.
- Level up the flavor: Add a pinch of sea salt to the dough to enhance the sweetness and nutty flavor of the peanut butter. You could also add a teaspoon of vanilla extract for an extra touch of flavor.
- Troubleshooting dry dough: If your dough is too dry and crumbly, add a teaspoon of water or milk at a time until it comes together. This can happen if your peanut butter is particularly dry.
Serving & Storage Suggestions
These peanut butter cookies are best served slightly warm, but they’re also delicious at room temperature. They pair perfectly with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream.
To store leftover cookies, keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. To freeze, arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. To thaw, simply leave them at room temperature for a few minutes. You can also warm them up slightly in the oven or microwave before serving.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 98.4 kcal | N/A |
| Calories from Fat | N/A | 51% |
| Total Fat | 5.6 g | 8% |
| Saturated Fat | 1.2 g | 5% |
| Cholesterol | 7.8 mg | 2% |
| Sodium | 52.4 mg | 2% |
| Total Carbohydrate | 10.4 g | 3% |
| Dietary Fiber | 0.6 g | 2% |
| Sugars | 9.3 g | 37% |
| Protein | 3 g | 5% |
Variations & Substitutions
- Different nut butters: Experiment with almond butter, cashew butter, or even sunflower seed butter for a unique flavor twist. Note that the texture may slightly change.
- Chocolate chips: Fold in 1/2 cup of chocolate chips (dark, milk, or white) for a chocolatey peanut butter cookie.
- Sprinkles: Add sprinkles to the dough before baking for a festive touch, especially great for kids.
- Maple syrup: Substitute maple syrup for sugar to get a slightly different but equally delicious flavor and texture. Use the same amount of maple syrup as you would sugar.
- Dairy-free: If you need a dairy-free option, ensure that the peanut butter you are using does not contain any dairy ingredients. Most peanut butters are naturally dairy-free.
FAQs (Frequently Asked Questions)
Q: Can I use natural peanut butter for this recipe?
A: Yes, you can! However, natural peanut butter tends to be oilier, so you may need to add a tablespoon or two of flour (any gluten-free flour will work) to the dough if it’s too wet. Make sure you stir the natural peanut butter very well before measuring it out.
Q: My cookies are crumbly. What did I do wrong?
A: This usually means the dough is too dry. Try adding a teaspoon of water or milk at a time until the dough comes together. It could also be that you used too much peanut butter or not enough egg.
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature slightly before baking. You can also bake the cookies and freeze them for longer storage.
Q: Do these cookies spread much while baking?
A: No, these cookies don’t spread much, which is why they’re so easy to make! The shape you put on the baking sheet is pretty much the shape you’ll get.
Q: Can I use a sugar substitute in this recipe?
A: While you can experiment with sugar substitutes, keep in mind that it may affect the texture and flavor of the cookies. Some substitutes might make the cookies drier or change the browning.
Final Thoughts
These easy 3-ingredient peanut butter cookies are a testament to the fact that delicious doesn’t have to be complicated. They’re perfect for a quick and satisfying treat, a simple dessert for a weeknight dinner, or a fun baking project to do with kids. So, go ahead, gather your ingredients, and whip up a batch of these delightful cookies. They’re sure to bring a smile to your face and a sweet memory to your day. And if you try any fun variations, be sure to let me know how they turn out! Happy baking!