材料3つのピーナッツバタークッキー
These are the flourless, butterless cookies that turn one bowl and three pantry staples into a batch of tender, deeply nutty treats in under half an hour. Peanut butter carries all the fat and structure, sugar gives crisp edges, and a single egg binds everything into a soft, sandy crumb that melts on the tongue. Because there's no flour to develop, the dough comes together in minutes and bakes up with that classic crosshatch top and rich toasted-peanut flavor.
Heat the oven to 350°F (175°C) and line two baking sheets with parchment. In one bowl, stir together 1 cup (260 g) shelf-stable creamy peanut butter, 1 cup (200 g) granulated sugar, and 1 large egg until a thick, uniform dough forms. Scoop tablespoon-sized balls, space them 2 inches apart, and press a crosshatch into each with a fork. Bake 9 to 11 minutes until the edges look set but the centers are still soft, then let them firm up on the sheet for 10 minutes before moving them—they are fragile while hot and set as they cool.
- Use a no-stir, shelf-stable peanut butter (not natural/oily) so the dough holds together and bakes evenly
- Pull the cookies while centers still look underdone; they finish setting on the hot pan
- Do not skip the 10-minute rest on the sheet—these have no flour and will crumble if moved warm
Equipment
- Mixing bowl
- Baking sheets
- Parchment paper
- Fork
- Cookie scoop or tablespoon
- Wire cooling rack
材料
Cookie dough
- 260 g creamy peanut butter, shelf-stable (no-stir), not natural or oil-separated
- 200 g granulated sugar, plus extra for rolling, optional
- large egg, room temperature
作り方
- ステップ01
Position a rack in the center of the oven and heat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats so the cookies release cleanly.
- ステップ02
In a medium bowl, combine the peanut butter, sugar, and egg. Stir firmly with a sturdy spoon or spatula for about a minute until the mixture pulls together into a thick, cohesive dough with no streaks of egg remaining. It should be soft but hold a shape when pressed.
- ステップ03
Scoop level tablespoon-sized balls of dough (about 25 g each) and roll each briefly between your palms. Space them about 2 inches (5 cm) apart on the prepared sheets; they spread only slightly. For a sparkly finish, roll the balls in extra granulated sugar before placing.
- ステップ04
Dip a fork in a little sugar to keep it from sticking, then press each ball flat in one direction and again crosswise to make the classic hatch pattern. Flatten to about 1/2 inch (1.5 cm) thick.
- ステップ05
Bake one sheet at a time for 9 to 11 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone. Do not wait for the centers to firm up in the oven or the cookies will turn dry.
- ステップ06
Let the cookies cool on the baking sheet for a full 10 minutes. This is essential—without flour, they are delicate while hot and need this time to set before handling.
- ステップ07
Transfer the set cookies to a wire rack to cool completely. They will continue to firm up as they reach room temperature, ending soft in the center with tender, sandy edges.
Make ahead
The dough can be mixed, portioned into balls, and refrigerated on a tray for up to 2 days, or frozen for up to 1 month. Bake straight from the fridge as directed, or add 1 to 2 minutes if baking from frozen. Because the egg is raw, keep the unbaked dough chilled and covered.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days; place a slice of sandwich bread in the container to keep them soft. They also freeze well for up to 3 months—layer with parchment and thaw at room temperature for about 20 minutes.
Variations
Chocolate chip peanut butter
Fold 1/2 cup (85 g) mini chocolate chips into the dough after mixing for melty pockets of chocolate. Skip the fork crosshatch and simply flatten gently so the chips stay put.
Vegan 3-ingredient version
Replace the egg with a flax egg (1 tablespoon ground flaxseed whisked with 3 tablespoons water, rested 5 minutes) and use a maple or coconut sugar. The cookies are a touch more fragile, so extend the pan rest to 15 minutes.
Salted crunchy
Swap in crunchy peanut butter for texture and finish each cookie with a pinch of flaky sea salt right after baking to sharpen the sweet-salty contrast.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
Why did my 3 ingredient peanut butter cookies fall apart?
The most common cause is moving them off the hot pan too soon. Without flour, these cookies rely on cooling to set their structure, so give them the full 10 minutes on the baking sheet before transferring. Using a natural, oil-separated peanut butter can also make the dough greasy and crumbly—a no-stir, shelf-stable brand gives the sturdiest results.
Can I use natural peanut butter?
You can, but it's the trickiest choice for 3 ingredient peanut butter cookies. Natural peanut butter separates and is looser, which can make cookies spread thin and crumble. If it's all you have, stir it thoroughly, chill the dough for 20 minutes before scooping, and expect a more delicate cookie.
How do I make them less sweet?
The sugar does more than sweeten—it provides crispness and helps the cookies hold together—so you can reduce it but not eliminate it. Cutting the sugar to 3/4 cup (150 g) still works, yielding a softer, more peanut-forward cookie. Going lower than that risks a greasy, fragile result.
Are these cookies gluten-free?
Yes. Because there's no flour at all, this recipe is naturally gluten-free as long as your peanut butter is certified gluten-free (most are, but check for cross-contamination warnings). They're also dairy-free, since the fat comes entirely from the peanut butter rather than butter.
Can I double the recipe?
Absolutely. Simply double each ingredient—2 cups peanut butter, 2 cups sugar, and 2 large eggs—and mix in a larger bowl. Bake in batches, one sheet at a time in the center of the oven, for the most even results.
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