1-2-3… Peanut Butter Cookies


Here’s a great recipe when you’re craving a quick treat.  Only THREE ingredient cookies and perfect for my gluten-free readers!  For a healthier version, I like to use natural peanut butter and sub the sugar with honey- but do keep in mind, this will make your dough a bit stickier.  You can refrigerate the dough for about 30 minutes to help with that.

3-Ingredient Peanut Butter Cookies

Makes about a dozen cookies


1 cup peanut butter (smooth or crunchy depending on your taste)

1/2 cup honey (you can also use 1/2 cup white sugar)

1 large egg

Ok… I cheat a bit and add a 4th ingredient! A tiny pinch of sea-salt on each cookie before baking. Not a must, but I do think it takes this easy-bake cookie to the next level!


Preheat oven to 350 degrees

In a large bowl, combine first three ingredients and mix with a large spoon until well combined.

Scoop about a tablespoon of dough per cookie, and roll into a ball.   You may find the dough is too soft (especially if you are using natural peanut butter) -if so, chill in the refrigerator for about 30 minutes to stiffen up before rolling into balls.

Gently press down on each cookie with a fork in a criss-cross pattern.  Dip fork in water in between presses if dough gets sticky.  Sprinkle with a pinch of sea salt if you are using the magical fourth ingredient!

Bake for 10-15 minutes.  Cookies will still be soft on the inside.

*Cookies can be frozen in a freezer-safe container for at least 1 month.

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