This crumbly peanut butter cookie recipe has only three ingredients and is naturally gluten-free. These old-fashioned cookies keep well for several days, and the dough can be frozen so you have freshly baked cookies when the craving hits!
This very old-fashioned cookie recipe is a must to make year-round. Really, it adapts itself to any season and occasion, from Christmas to potlucks and picnics, as an after-school snack or to take on a road trip.
It's an almost fool-proof recipe, hard not to master.
The fact that it's naturally gluten-free is a plus, in my opinion, because who needs more refined flour?
The texture can be crunchy and crumbly at the same time, though they get softer when stored. Similar to these chocolate peanut butter cookies.
- Place cookie dough balls separated by an inch or more. They don't expand a lot, but they need some space to grow comfortably during baking.
- Criss-cross pattern: this is a classic way of baking these cookies. Use a fork and press lightly; you don't want to flatten the dough too much.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Chilling the dough: you can, but there's no need. If you do, you can bake them directly and the cookies will have a denser texture. Or let it come to room temperature before scooping and baking.
- Variations: add ¼ teaspoon of vanilla extract to the dough, mini chocolate chips, peanuts, or use half light brown sugar.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
3 Ingredient Peanut Butter Cookies (gluten-free)
Ingredients
- 1 cup smooth peanut butter
- 1 cup sugar
- 1 egg
Instructions
- Preheat the oven to 350°F (180°C).
- Beat 1 cup smooth peanut butter and 1 cup sugar in a mixing bowl until well combined.
- Add 1 egg and integrate until you have a smooth dough.
- Line a baking sheet with parchment paper.
- Scoop spoonfuls of the dough, roll them into balls the size of walnuts and place on the prepared baking sheet, 1-inch apart.
- Bake the cookies for about 10 minutes, until the edges are lightly golden brown and firm but the center is still soft. Let cool on a wire rack.
- Repeat the process with the remaining dough until all the cookies are baked.
- Once the cookies have cooled completely, you can store them in an airtight container or cookie jar for up to a week.
Rate and review this recipe