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Gluten-Free Peanut Butter Cookies Recipe (Only 3 Ingredients)

60 Comments

3 Ingredient Peanut Butter Cookies Hip2Save

If you have a craving for a soft and chewy homemade peanut butter cookie, try this yummy three ingredient recipe. Not only is it super simple (anyone can make it!), but it is also Gluten-Free. And I promise – you will not miss the flour in these cookies!

 3 Ingredient Peanut Butter Cookies

(Adapted from allrecipes.com)

Ingredients:

* 1 cup peanut butter
* 1 cup white sugar
* 1 egg

how to make cookies with 3 ingredients hip2saveDirections:

Combine peanut butter, sugar, and egg well in a mixing bowl. Drop tablespoon sized balls of dough on a cookie sheet. Smash down with a fork until more flat than round. Bake at 350 degrees for about 10-12 minutes. Be careful not to burn. They should be slightly brown on the bottom and soft.  Makes about 14 cookies.

Easy peanut butter cookies hip2save
I love that these cookies these are so easy to make – this is a great recipe if you have kiddos that want to help with the baking.

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.


3 ingredient recipe image

Love super simple recipes? Check out these other 3-Ingredient Creations:

* Honey Mustard Chicken Tenders
* Avocado Chicken Salad
* Onion Potatoes
* Homemade Butterfingers
* Mocked Mash Potatoes
* Paleo Pancakes

Join The Discussion

Comments 60

  1. Jessica

    Oooo yum! Can’t wait to try. Why doesn’t my office have an oven and all of these ingredients?!! I want to make NOW!

  2. sue

    can i substitute anything for egg?? My son is allergic to eggs.

    • Kele B

      Try a “flax egg”. 1 tbs ground flax plus 3 tbs of water. Stir and let sit for a minute. It will become slimy like an egg but it binds the way an egg dies not too mention it will add some omega 3.

    • sara

      Don’t think it works well. My son was allergic to egg, milk and has celiac. We did not have luck with substituting in this recipe since it is already so basic

    • E

      Half a banana or an egg size amount of applesauce. I just eyeball it.

    • Megan

      I used the flax seed egg replacer with these cookies last week. My recipe was like this one, but had vanilla extract and baking soda in it.

    • sue

      thanks for all the ideas…will try them 🙂

      • Suzyq

        I recommend letting the flax seed egg substitute sit for about 10 min before using so it gets kinda gummy like an egg texture. Good luck!

  3. Kelly

    Those look so good! I think I’m going to go grab the peanut butter now…

  4. sara

    This has always been my husbands favorite cookie recipe, and now that we have a celiac son a favorite.

  5. shop4mybabies

    my grandma makes this for my gf daughter with a few more ingredients added. it’s decent..im not a pb fan and i’ll still eat one. or 10.

  6. BETSY

    Yum! Any idea how they would be if you substitute brown rice syrup for the sugar?

  7. Amanda

    I use this recipe all the time & it makes AWESOME pb cookies. Never really thought about it being gluten free… I just like that it’s so easy to remember! lol!

  8. Savannah

    These are so yummy! I have made this recipe before and it is quick, simple and delicious!

  9. Mrs. Waller

    This is the same recipe my family has always used! Unfortunately, my toddler was diagnosed with a peanut allergy yesterday. 🙁

    • Teri

      I have a nut allergy as well but I’ve recently discovered sunbutter which is similar to peanut butter but nut free. I’m going to try these tonight substituting the sunbutter. Hopefully they will be yummy!

  10. Niki

    I think I’m the worst baker cooker ever because no matter how simple a recipe is I still manage to mess it up. I did everything the way it says but how come my fork doesn’t make great imprints and now my cookies look scary! It’s soo gooey and sticky! But they taste good

    • April

      Sometimes i roll them into balls and roll them in sugar. That helps them not be so sticky.

    • Suzanne H

      Dip your fork in flour before you press.

    • Jennifer B.

      Glad they still tasted good! I agree that dipping your fork in flour before pressing will help it not stick, but that could defeat the GF aspect. I would suggest you chill them (in ball form) for a little bit before pressing and baking, but I am going to make a guess that it has the most to do with the type/quality of peanut butter you used (oil content for example).

      • Niki

        Ohh yay thanks for your tips . It was fun making these with my three kids and we loved eating them but will definitely freeze them a bit before forking because the peanut butter I used was Reese’s which was pretty oily. Ty for taking time to respond

        • Valerie

          Dip your fork in the sugar before pressing. I have made these with my boys for a few years now, and that’s the way we always do it it. They don’t stick to the fork and it gives it some extra sweetness on the top! Could also just roll them in a ball and press a Hershey kiss into it if the chocolate isn’t a problem…

      • Cara

        Yea, definitely true. I’m gf and have made these a few times and every time that I’ve used diff pb brand they turn out differently. Sometimes they are better than others in the consistency. Just have to find your fav. They don’t seem work as well with the more “natural” type pb’s. 🙂

  11. April

    This is my favorite recipe. Been using it for years. It’s really good if you add a teaspoon of vanilla and use chunky pb

  12. Flo Whe

    Made mine with almond butter and added cinnamon. Yum!

    • Lina (Hip's Modern Martha)

      Wow yum!

  13. Amy

    I love these cookies. These are so easy and my sister is gluten free. I use three kinds of sugar, to help lessen the gridiness. I use 1/3 cup powdered sugar, 1/3 cup brown sugar and 1/3 cup regular sugar. Sometimes I add mini chocolate chips.

  14. CW

    Just made these, they taste great but are falling apart

    • jennine

      mine were falling apart too Right out of the oven. i’m sure you noticed too after 5 min cooling they were set and ready to eat 🙂 they are YUM

  15. amber

    Speaking of peanut butter, if anyone has the .50/1 Jif peanut butter coupon from RP 7-13 and would like to trade, email me at andersoncouponmommy@gmail.com to set that up.

  16. Michelle

    Can I use real, organic peanut butter? It’s so runny compared to the jif and Peter Pan type peanut butter. I’m just wondering if it’ll hold together!

    • jennine

      give it a whirl if your worried add a little oatmeal

  17. Koofa

    Does anyone happen to know nutrition information for these? I’m assuming they’re pretty high in calories..

    • jennine

      bhaha its a Cookie and peanut butter. have a treat 🙂

  18. Ari

    Made these low carb by using one cup Splenda instead of sugar along with the natural peanut butter and egg. It’s hard to find low carb cookies and this tasted great!

    • BreB

      I was just going to ask if anyone had tried this with Splenda! Thank you for the comment!

  19. Kari

    I have made these for my memory care residents. I call them Cuppa-Cuppa-Egg….cuz that is all you need to make them! 😉 I also found out that using chunky peanut butter makes them better! I bake @ 350 for 8 minutes and let cool on pan for a minute or two, then transfer to a rack. You can add some cinnamon and vanilla to make them even better!!!

    • Lina (Hip's Modern Martha)

      Nice! ThAnks

  20. Janell

    Just made these, super good!!!! Thanks:)

  21. Joan

    I make these all the time but I roll them into balls and roll them in sugar. Then when they are about 1 minute from being ready, I pop a Hershey’s kiss in the middle. That way it doesn’t melt but it sets. Yummy!

  22. Bridgette

    My sons type 1 diabetic anyone out there use an alternative to sugar?? They would be carb free for him then!!!

    • Jennine

      Someone mentioned in the comments they used Splenda and it turned out great. So you could prob use any sugar substitute you have on hand.

    • nora

      My daughter is a type 1 diabetic also. I have made these with Splenda and she enjoyed them. Just make them smaller and let them cool on the pan, or they will not hold together well. Normally I do half sugar/half Splenda and press three chocolate chips into each one, so while they are not necessarily “low-carb”, they are acceptable for a treat.

    • B Stewart

      Hi- I try to have a low glycemic index diet for my thyroid and I substitute granulated Xylitol (which is an all natural sweetner usually found in gum and candy) for all sugar in my recipes. I buy mine off of amazon for approx 4 dollars a lb. I prefer health garden as this brand makes it from birch whereas some other brands use corn. One word of caution I have heard that if you eat a bunch it will give you the runs! I have not experienced that nor my kids and I use it in all my baking and oatmeal etc. The back states 1 tsp is 9.6 calories and has 4 total carbs. Hope that helps!!

  23. Dani

    Has anyone tried them with stevia and if so is it cup for cup substituted?

  24. cyncapone

    I just made these and man, were they easy and DELICIOUS!!! I think I may have plopped too much dough on the cookie sheet, so they made bigger cookies (I got 11 or 12), but I just let them bake an additional 2 and a half minutes and they came out perfect! THANK YOU!!!

  25. cyncapone

    I just made these and they are so easy and delicious! I plopped a little more dough on the cookie sheet than I should have (made about 11 bigger cookies), but I just added 2 and a half minutes to the time and they came out perfect! Thank you for this awesome recipe!!

    • Lina (Hip's Modern Martha)

      You’re welcome glad it worked out!! 🙂

  26. Samantha

    Just made these cookies and they’re so good! Was just curious on how many calories one cookie is? Thanks!

  27. Barbara

    Do these work with a cup of honey instead of sugar?

  28. Lola

    These came out horrible. They were so flat and didnt wanna come off the baking sheet. I did exactly what was said. I waited longer and they got hard and broke off everywhere. Waste of food.. won’t make again.

  29. lydia

    Are we suppose to grease the pan?

  30. Mark Coren

    I just made 6 dozen of these for a benefit. A little experimentation taught me that it’s better to slightly underbake them, and let them set up as they cool. Overbaking them even slightly can lead them to be crumbly. They taste fantastic! I can’t wait to share them tomorrow. Thanks for a great recipe =D

  31. Cortney

    Thank you for the tip! Making these right now!

  32. Beverly Denny

    I have made these cookies for the past 30 years I have never had them to fail me yet. After mixing I let them set while I get the cookie sheet ready….I use special baking mat on my cookie sheets and the cookies will never stick and the cookie sheet stays clean. I pinch off a small amount of dough and roll into a ball I leave them in a ball and bake for 8 minutes immediately after removing from the oven I push a chocolate kiss in the middle of the cookie and push down gently to make like a blossom. I use either milk chocolate or dark chocolate all depending on who I am making the cookies for. I have a brother who is a diabetic and this past Christmas I made them using splenda instead of sugar……I used dark chocolate for him but only a couple of cookies……I took a fork dipped in splenda to make crisscross marks on the cookies before baking I let them set for about 5 minutes after removing from oven as they will crumble if you try to remove them to soon…they turned out very tasty. Last year I used sweet n low and I would not recommend using this sweetener as the cookies were very dry. I usually only made these for Christmas but my granddaughter would rather have these instead of a cake for her birthday.

  33. Riley

    I just made these last night and they taste great! at 10 minutes they still looked a little undercooked so I let them sit in for a bit longer which was a mistake, they turned out crumbly so next time I will just take them out at 10 and lol. but the kids loved them and the didn’t mind the crumble.

  34. Shirley

    Thanks to all for your ideas. I am going to make these in several versions for a bake event.

  35. Susan

    My family enjoys this recipe, substituting homemade cashew butter for the pb. Sooo good!

  36. Eloy

    I blog often and I seriously thank you for your content.

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  37. Jenna

    I love this recipe! Simple easy and quick! I add Reece’s Pieces to mine!

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