Easy, Flourless, Three-Ingredient Peanut Butter Cookies (And they’re naturally gluten-free!)

By: Terry Harris | Email: Click Here
Posted: March 9, 2019 | 8:05 a.m.

I do love cookies.  But I do not love baking cookies – except for these!  I sometimes call them my  “grown-up” peanut butter cookies – probably because of the gluten-free thing.  But kids really love them, and I suspect that you will, too. Because being the best peanut butter cookies I’ve ever tasted, they’re easy to make, require only three basic ingredients, and they are perfect for any occasion!  

The three ingredients?  Peanut butter, sugar and eggs.    That’s it!  I have seen similar recipes with vanilla, but for me, if I’m going to have peanut butter – or chocolate – I want to taste peanut butter and/or chocolate! And as a bonus, no flour means no gluten, so they’re safe for anyone following that diet as well!  

I remember when I first started making these it was back before the popularity of parchment paper for no-stick, easy clean-up baking.  Boy has it made a difference!  Because with parchment paper lining your cookie pans/sheets, most of the clean up afterward (and all of the clean up between sheets of cookies) is instantly eliminated.  Just roll out a layer to line your pan each time you’re ready to fill it up with your cookie balls and – TA DA!  Toss it away when they’re done!  And with the ready-cut pan-size sheets of parchment paper available now, I’ve completely run out of excuses not to make them.  Not only do those allow you to end up with basically no-mess on your pans, but – another bonus – you’ll find that your cookies are less likely to break when you remove them from the pan.  

With only 3 simple ingredients – Sugar, eggs, and peanut butter – you can make some of the best cookies EVER!

Remember how I said I never liked baking cookies?  Well, I particularly disliked making little wimpy ones.  So, as you’ll see in the photos, I generally use a nice, big scoop of cookie dough for each one unless I’m preparing for a fancy soiree. Of course, you can make any size you like just by adjusting the sizes of the dough balls and the cooking time.  But here’s another time-saving tip. I highly recommend using cookie scoops if you have them, and if you don’t, really consider finding some! They’re pretty inexpensive – look like ice cream scoops – and cut your cookie making time in half.  For big ones like I like, I use the one that’s about 1/3 again bigger than a golf ball and increase the cooking time to about 13 minutes, checking a couple of times as they bake. For that size, the recipe made twenty cookies about the size of the palm of my hand. 

A chocolate kiss atop each cookie is another nice option; you just press one into the cookies before baking and they look really pretty. But I didn’t have any of those,  so I thought hmmmm… I DO have chocolate chips.  I made the first half of the batch just as they are in the recipe – balls, fork-press, bake.  For the second half, I stirred in some milk chocolate chips, skipped the fork-pressing at the top, and came up with some really good peanut butter chocolate chip cookies.  Next time, I’d use semi-sweet chocolate chips, though, as this is a pretty sweet cookie anyway, and I think the darker chocolate would give a nice contrast.

You can substitute creamy peanut butter for the crunchy originally called for, but I really prefer the little extra crunch that the peanut pieces give the cookies – especially if you add the chocolate chips. I also tried sprinkling some granulated sugar on top of a few of them for extra crunch, but it made them a little overly sweet for my taste.  However, for a holiday, sprinkling a bit of whatever color would fit the occasion (red and green?  Red white and blue?) could be fun.  Regardless of whether or not you decorate them, these really are so easy that with a little supervision kids could make them.  They love the part where they can use a fork to make the criss-cross design across the top.

They do spread a bit, so don’t put them too close together. 

It’s important not to overcook these big ones, as they won’t necessarily seem done when they really are.  If you take them up just as they’re barely beginning to brown and let them cool on the cookie sheet for about a minute before removing them to finish cooling on a wire rack, they’ll turn out just about perfect every time, because they will get crisper as they cool.  

And now you know how, with only three ingredients, you can take really delicious peanut butter cookies from craving to raving in about 15 minutes. But shhhh…  Let’s just keep that “so quick and easy” thing our little secret. Enjoy!  

Got questions?  Ideas?  Suggestions?  I love hearing from you at smilinatyanow@aol.com.  Let’s make cooking fun together!  

EZ No Flour Peanut Butter Cookies
(Naturally gluten free!)

  • 2 Cups Skippy or Jif Peanut Butter (crunchy or creamy)
  • 2 Cups sugar
  • 2 eggs
  • (OPTIONAL) 1 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

MIX all ingredients in a large mixing bowl.

ROLL dough into 1” balls. (Or larger – or smaller.  Just adjust the baking times accordingly.)  

Place cookie balls on a cookie sheet lined with parchment paper or sprayed with No-Stick Butter Spray. 

PRESS balls with a fork to make a # sign, especially if using creamy peanut butter. 

BAKE in 350 degree oven for 9 minutes until lightly golden.

Let cool on cookie sheet. Store covered with waxed paper between layers. 

NOTE:  This recipe can be halved – or doubled.  Most standard brand family peanut butters will probably work. All-Natural or Separated ones (oil on top) probably will not.  

Look for Queenie Cooks every week online and in the Sussex Surry Dispatch and other local papers  for food-related recipes, stories, information, and fun.  You never know what Queenie may be cooking up, but you can always count on at least one great recipe to try at home, generally for something you can prepare quickly, easily, and with just a  few, common ingredients. Hey!   We all have to eat. Let’s have some FUN with it!

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