This peanut butter cookies recipe without brown sugar is also gluten free and requires only 3 ingredients! Super delicious, easy recipe requiring just a little bit of effort!
Original post: April 2015 | Updated: April 2021
Why This Recipe Works
All of you gluten-free guys and gals with a sweet tooth are going to love me. This cookie recipe was born from a desire to serve gluten-free peeps with minimal ingredients and effort.
Only 3 simple ingredients are needed to throw this recipe together. Three! Dessert could not possibly be any easier. These are the best peanut butter cookies you’ll eat, with very little effort on your end.
Recipe Ingredients
Sugar – Only 1 cup of white sugar is needed for this recipe. No brown sugar required! Replace half of the sugar with another sweetener such as honey, if desired.
Peanut Butter – 1 cup of peanut butter is required for this recipe. Use creamy peanut butter, unless you prefer a chunky peanut butter cookie. In that case, use chunky peanut butter. Natural peanut butter or almond butter can also be used.
Egg – Use a room-temperature egg for best results. Take it out of the fridge 20-30 minutes before you start combining ingredients. If you wish to eliminate the egg from the recipe, replace it with a mashed banana.
Vanilla extract and a pinch of salt – These ingredients are 100% optional, but will add a burst of flavor to your cookies.
How to Make 3 Ingredient Peanut Butter Cookies
Peanut butter, sugar and an egg are the only ingredients you need for this recipe. If you want to get super crazy, add vanilla and salt.
Step 1
In a mixing bowl, combine all ingredients. No electric or stand mixer required! Stir with a spoon until creamy and refrigerate the dough for 30 minutes so it firms up a bit. Line cookie sheets with parchment paper or a silicone mat.
Step 2
Form 1-inch balls of dough using your hands and place onto prepared baking sheets Press the tines of a fork into each dough ball in a criss-cross pattern (spray fork with cooking spray, if needed) to create those trademark fork marks.
Bake cookies for 10 minutes at 350 degrees F. Let cool on a wire rack and enjoy!
Recipe Notes for This Peanut Butter Cookies Recipe Without Brown Sugar
- Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
- This is a great dessert to make for people who enjoy a gluten-free diet.
- Add a mashed banana to the batter to add flavor, if desired.
- Chocolate chips or peanut butter chips can easily be added to the cookie batter.
- If you don’t love the idea of cleaning out a measuring cup with PB stuck inside it, eyeball the amount you add to the bowl. One cup is just a recommendation and you really won’t be able to mess these easy cookies up.
FAQ About Peanut Butter Cookies
The sugar used in peanut butter cookies keeps them from being labeled as “healthy,” but there are ways to increase healthy points. Use less sugar, replacing a portion of it with a natural sweetener such as honey or maple syrup. Experiment with eliminating as much sugar as possible, while adding more natural ingredients that add sweetness.much sugar as possible, while adding more natural ingredients that add sweetness.
The great thing about peanut butter cookies is that they can easily be transformed into a gluten-free treat. Either replace all-purpose flour with almond flour (or another GF variety) or just omit the flour entirely! The peanut butter in the recipe helps to bind the dough together, so the cookies will not fall apart.
As long as the cookies contain no chocolate, dogs can eat peanut butter cookies.
If you wish to omit the eggs from peanut butter cookies, replace each egg used with 1 ripe, mashed banana.
Both peanut butter cookie dough and baked cookies freeze very well. Double wrap dough in plastic wrap or a ziploc freezer bag and freeze for up to 6 months. Place baked, room temperature cookies in an airtight container and freeze for up to 4 months.
Best Cookies To Make Next
Below is a list of a handful of my favorite cookies to add to your baking to-make list!
- These delicious Chewy Gingersnaps are the perfect chewy treat. Enjoy making these, as they are the perfect holiday baking cookie recipe!
- These are the BEST Sugar Cookies. They are super easy to make (using only 7 ingredients) and they are perfect for decorating. You will never need another sugar cookie recipe again!
- These Chocolate Kiss Cream Cheese Cookies are a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
- Hot Cocoa Cookies are like enjoying a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. Perfect for holiday parties and dessert trays!
- Oreo Balls are an easy no-bake dessert requiring only three ingredients! This easy dessert is great for the holidays or any time of year.
- These are the best oatmeal cookies you will find! This recipe is tried and tested and the cookies come out of the oven perfect and ready to devour every single time.
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Peanut Butter Cookies Recipe Without Brown Sugar
Ingredients
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla optional
- 1/2 tsp salt optional
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Combine sugar, peanut butter, egg, vanilla (if using) and salt (if using) in a medium bowl and stir until smooth. Refrigerate dough for 30 minutes. Roll dough into 1-inch balls with your hands and place onto prepared baking sheets.
- Press the bottom of a fork into each dough ball in a criss-cross pattern (grease the fork, if needed). Bake in the preheated oven for 10 minutes.
Notes
- Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
- This is a great dessert to make for people who enjoy a gluten-free diet.
- Add a mashed banana to the batter to add flavor, if desired.
- Chocolate chips or peanut butter chips can easily be added to the cookie batter.
- If you don’t love the idea of cleaning out a measuring cup with PB stuck inside it, eyeball the amount you add to the bowl. One cup is just a recommendation and you really won’t be able to mess these easy cookies up.
They came out great except for me not following the rest step on the first batch. Oh and only using 1/4 tsp of salt. It’s a keeper for me. Easy peasy
Thanks Tondra! Thank you for sharing!