Fluffy and gluten-free peanut butter cookies (does not contain flour). Composed of only 3 ingredients: peanut butter or peanut butter, brown sugar and egg. Very easy and quick to make. You will absolutely love it.


Peanut butter cookies (or Peanut Butter Cookies in English) are of American origin. There are many recipes with or without flour. But still as the main ingredient peanut butter (or peanut butter as it is called in Canada).

These peanut butter cookies or peanut butter are very easy to make. They contain only 3 ingredients:

  • peanut butter (or peanut butter)
  • sugar (here brown sugar)
  • egg

That’s all.

You can use smooth or crunchy peanut butter with pieces of peanuts in it.

These cookies are super easy to prepare with your children.

With a minimum of ingredients and therefore very easy to memorize, even the quantities: for 1 egg, we put 250 g | 1 cup | 250 ml of peanut butter and 200 g | 1 cup | 250 ml of brown sugar.

1, 1, 1

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Just mix everything in a salad bowl.

Then, to facilitate the handling of the dough obtained, it will be enough to put it about 10 minutes in the refrigerator to make it a little harder.

Form balls with the dough, using a tablespoon (if you have an ice cream scoop, it’s easier). Place these balls on cookie sheets and keeping some spaces between them.

To get the marks on the surface of the cookies (it’s not mandatory, but I think it’s pretty and it’s also the traditional way to shape this kind of cookies): by using a fork you will have soaked in water (to prevent the fork sticking to the dough), crush each ball vertically and then horizontally, as you can see in the photos below.



Quick bake at medium temperature: about 10 minutes. Attention, it’s approximate, it depends on the furnaces.

You have to watch towards the end when you see that the cookies start to lightly brown around the edges, it’s ready. Let them cool (completely cool!) In the plate to harden, before removing them with a spatula.

COOKIES WITH PEANUT BUTTER2COOKIES WITH PEANUT BUTTER2The quantities below give about 14 medium-sized cookies. But do not hesitate to increase the quantities if you are numerous.


Fluffy and gluten-free peanut butter cookies (does not contain flour). Composed of only 3 ingredients: peanut butter or peanut butter, brown sugar and egg. Very easy and quick to make. You will absolutely love it.

Course Snack
Cuisine American
Keyword Cookies, gluten-free, peanut butter
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14 Yields
Author admin


  • 250 ml 1 cup 250 g peanut butter (or peanut butter), smooth or crunchy (I used smooth)
  • 200 g 1 cup brown sugar, packed
  • 1 egg



  1. In a salad bowl, put the three ingredients: peanut butter, brown sugar and egg. Mix well with a large spoon.

  2. Place the resulting dough in the refrigerator for about 10 minutes. It will harden a bit and will be easier to handle.

Form Cookies

  1. In the meantime, preheat your oven to 180 ° C | 350 ° F.

  2. Line two baking sheets with baking paper (parchment paper or silicone paper).

  3. Take dough piles using a tablespoon, which you form into balls (if you have an ice cream scoop, use it). Take care to space the balls 5 cm | 2 ".

Patterns on Cookies

  1. To form patterns on the surface of cookies, as in photos: take a large fork, plunge it into a small bowl of water (this to prevent the fork sticks to the dough). Then crush the top of the dough ball vertically and then horizontally (as you can see in the photos).

  2. Put the fork back in the water and do the same with the rest of the balls of dough.

  3. By crushing the balls, you will have cookies that are about 1 cm thick | 0.4 ".

  4. But you can use a spatula to flatten balls of dough.

  5. It is mandatory to use a fork or spatula to flatten the balls of dough: the peanut butter is dense, these cookies must be flattened to have a uniform cooking.


  1. Bake your baking sheets and cook your cookies for about 10 minutes depending on your oven (watch the cooking: cookies are cooked when the edges start to brown slightly).

  2. If you cook them longer, your cookies will be crispy.

  3. Let your cookies completely cool on the baking sheets.

  4. Once cooled, remove them from the plate with a spatula and put them in an airtight container. You can keep them up to 4 or 5 days. Good tasting!

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