These three-ingredient peanut butter cookies are super easy to make! They are also free of refined-sugar, grain-free, vegan, low-carb and paleo-friendly. They tick all the boxes, and best of all – only one bowl required!
Nothing better than a freshly baked cookie straight out of the oven. Have you ever gotten that urge to bake something at 10 pm but you don’t want to deal with multiple ingredients and dirty dishes? Introducing these Three Ingredient Peanut Butter cookies – only three ingredients (I promise) and only one bowl required. They are soft and gooey, and naturally gluten-free, vegan and high protein making them a great choice when catering to multiple dietary requirements.
Why Three Ingredient Peanut Butter Cookies?
Low In Refined Carbohydrates
These cookies don’t contain any grains, including oats and wheat flour. So, although you won’t get the chewy gluten-y bakery-style cookie we are so used to, you will get a cookie that is low in carbs with only 12 grams of net carbs per cookie.
Why use sugar when you can use maple syrup? Maple syrup not only has a lower glycemic index than regular sugar (breaks down more slowly into glucose and has a lesser effect on our blood sugar levels), it also lends a delicious maple flavour to the cookies.
Good Source Of Protein
I didn’t intentionally set out to make a high protein cookie, but the result was a cookie that contains 8 grams of protein! This is more protein than 1 egg. Including a source of protein with desserts and sweets helps to stabilize blood sugar levels. Another favourite high protein cookie recipe – Seedy Peanut Butter Oatmeal Cookies!
So Easy To Make!
What can be easier than three ingredients? Simply mix, bake and enjoy! Only one bowl required! I love three-ingredient recipes – see my Three Ingredient Banana Pancakes recipe.
Suitable For People with Diabetes
I had the pleasure of serving one of these cookies to someone who had diabetes and was wearing a continuous glucose monitor. Their blood sugars went up less than 1mmol/L after having one of these cookies. Now every person living with diabetes is different but thanks to the higher protein and fat content of these cookies, it seems reasonable that this would be a consistent result.
Tips For Three Ingredient Peanut Butter Cookies
Making Soft Peanut Butter Cookies
The trick to the perfect consistency is to not over-bake them. You will know they are done baking when you can lightly tap the cookies and there is a small amount of resistance.
Using Salted Peanut Butter
Always use a natural peanut butter, making sure there are no funny ingredients or added oils. My favourite natural peanut butter is 100% natural and does NOT separate – there is no oil on the top and no stirring is required. Using salted peanut butter omits the need to add salt to this recipe. Salt helps to enhance the flavour of the cookie; if your peanut butter is unsalted, add 1/4 teaspoon of salt to the recipe.
Making Three Ingredient Peanut Butter Cookies Without Egg
This recipe uses a flax-egg instead of an egg. Flax-eggs are convenient for when you don’t have eggs on hand, or if you prefer not to use eggs (vegan, ethical reasons). The best flax-egg recipe I have found is 1 tablespoon of ground flax to 2 1/2 tablespoons of water.
Notes For Three Ingredient Peanut Butter Cookies
Can I Use Honey Instead of Maple Syrup?
Honey can be used in this recipe in place of maple syrup. When using honey in baking always reduce the temperature by 25°Fahrenheit as honey makes baked goods brown more easily. The cooking time may need to be increased by 5 to 7 minutes.
Can I Use Almond Butter Instead of Peanut Butter?
Almond butter (or any other nut butter) can replace the peanut butter in the recipe at a 1:1 ratio. For a nut-free cookie try tahini paste or sunflower seed butter.
How Do I Make Gluten-Free Peanut Butter Cookies?
These cookies are naturally gluten-free and are suitable for anyone who has celiac disease or a gluten intolerance.
Adding Chocolate Chips
For something a little extra special, I love adding 1/2 cup of dark chocolate chips (vegan) or even better getting a block of quality dark chocolate and chopping half of it into small chocolate chip-sized chunks. Add this to the batter before baking – see my recipe for Healthy Soft Pumpkin Cookies for a photo example of this.
Adapted Three Ingredient Peanut Butter Cookie
All Recipes is the first recipe that comes up for Three Ingredient Peanut Butter Cookies. This version contains refined sugar, egg, and makes up to 20 small cookies (not specified). This recipe has been adapted to use no refined sugar, and no egg (vegan alternative). I have found that the recipe forms 8 good-sized cookies that are nice and satisfying. The larger cookies require a longer baking time.
Want More Cookie Recipes?
Try these tasty cookies:
- Easy Almond Butter Chocolate Chip Cookies
- Or these delicious Healthy Soft Pumpkin Cookies
- Or one of my top recipes Seedy Peanut Butter Oatmeal Cookies
Want More Peanut Butter Recipes?
If you love peanut butter as much as I do you will love these:
- 100 Calorie No-Bake Peanut Butter Energy Balls
- Or these High Protein Peanut Butter Energy Balls.
- For breakfast, I’ve been loving this High Protein Steel-Cut Oats with Peanut Butter.
Save This Peanut Butter Cookie Recipe!
Three Ingredient Peanut Butter Cookie | Vegan, GF, Paleo
- 1 cup peanut butter natural and salted
- 1/3 cup maple syrup real
- 1 tbsp flaxseed ground (+ 2 1/2 tbsp water for flax-egg) or 1 egg
- Preheat oven to 350° Fahrenheit. Line one baking tray with parchment paper.
- To make a flax-egg, mix 1 tbsp ground flaxseed with 2 1/2 tbsp water and let sit for 5 minutes to thicken.
- Add all of the ingredients to a large bowl and mix well. If the mixture looks a bit runny, let it sit for 5-10 minutes to thicken up.
- Evenly divide the batter into 8 cookies, they should be about 2" in diameter. Make sure to space the cookies apart as they will spread during the cooking process.
- Bake for 18-20 minutes (I baked mine for 20 minutes). You will know when they are done as they will be slightly firm to the touch. Let the cookies and cool slightly and firm up further before moving onto a cooling rack.
Making Three Ingredient Peanut Butter With EggThis recipe uses a 'flax-egg' instead of an egg. Flax-eggs are convenient for when you don't have eggs on hand, or if you prefer not to use eggs (vegan, ethical reasons). The best flax-egg recipe I have found is 1 tablespoon of ground flax to 2 1/2 tablespoons of water. You can replace the 'flax-egg' with 1 regular egg.
Using Honey Instead of Maple SyrupHoney can be used in this recipe in place of maple syrup. When using honey in baking always reduce the temperature by 25°Fahrenheit as honey makes baked goods brown more easily. The cooking time may need to be increased by 5 to 7 minutes.
Substituting Almond Butter For Peanut ButterAlmond butter (or any other nut butter) can replace the peanut butter in the recipe at a 1:1 ratio. For a nut-free cookie try tahini paste or sunflower seed butter.
Rachel Dickens is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University and is currently a PhD student at UBC. She strives to provide evidence-based nutrition information with a focus on Indigenous Food Sovereignty while sharing diabetes-friendly recipes and tips for diabetes prevention.