3 Ingredient Peanut Butter Cookies (gluten-free)
This crumbly peanut butter cookie has only three ingredients and is naturally gluten-free. It's an old-fashioned recipe that never fails and works for different occasions, from Christmas to potlucks and picnics, as an after-school snack or to take on a road trip. The cookies keep well for several days, and the dough can be frozen so you have freshly baked cookies when the craving hits!
Servings 15 cookies
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.
Notes
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 to check that your oven is at the right temperature. I recommend keeping track of 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.
