These natural peanut butter cookies need only peanut butter, granulated sugar and one egg. They bake with soft centers, lightly golden edges and a strong peanut flavor. There is no flour, added butter or raising agent in the dough.
Stir the peanut butter thoroughly before measuring, especially if the jar has separated. Then mix in one bowl, shape about 12 cookies and press each with a fork. Allow about 30 minutes overall, including cooling before you move them.
If you enjoy peanut butter and chocolate together, try my no-bake chocolate peanut butter oatmeal bars. For another simple cookie dough, make these 3 ingredient butter cookies.
Table of contents
Ingredients
- 1 cup (250 g) natural peanut butter: stir until the oil and peanut solids are fully combined before scooping. Avoid measuring only the oily top or the dry bottom of the jar.
- 3/4 cup (150 g) granulated sugar: use the original amount for this dough. A liquid sweetener changes the mixture, so it is not a direct swap.
- 1 large egg: binds the three-ingredient dough.
How to Make Peanut Butter Cookies
- In a mixing bowl, add peanut butter, sugar, and egg.
- Mix until a thick dough forms and everything is fully combined.
- Scoop small portions of dough and roll into balls.
- Place them on a parchment-lined baking sheet.
- Flatten each ball gently with a fork to create the classic crisscross pattern.
- Bake at 350°F (180°C) for 10–12 minutes until lightly golden.
- Let the cookies cool on the tray for a few minutes before transferring.
Why Press Peanut Butter Cookies With a Fork?
The crisscross marks flatten the dense dough so it bakes more evenly. Press gently in two directions, keeping the cookies similar in thickness. There is no need to squash them into very thin discs.
Natural Peanut Butter: Texture and Baking Tips
Natural peanut butter varies from jar to jar. Mixing it until uniform is the first step toward consistent dough. Once the egg and sugar are evenly combined, stop mixing. If the dough is too warm and soft to shape, the recipe FAQ suggests chilling it briefly.
Bake at the original 350°F (177°C) for 10–12 minutes, until the edges are lightly golden and the cookies look set. They are delicate while hot: leave them on the tray for several minutes before lifting them onto a rack. Waiting until they feel firm in the oven can leave the cooled cookies too dry.
What to Serve With Peanut Butter Cookies
Serve with cold milk, coffee or a mug of homemade hot chocolate. For a cookie plate, add banana sesame cookies for a different nutty, seeded texture.
FAQs
Yes, just double all ingredients evenly.
Yes, it adds texture and works just as well.
They may need a minute more baking or more cooling time.
You can try a sugar substitute, but texture may change slightly.
No, this recipe is naturally flourless.
The dough may be too warm—chill it briefly before baking.
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Natural Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Add the peanut butter, sugar, and egg to a large bowl.
- Mix until evenly combined and a thick dough forms.
- Scoop the dough into approximately 12 equal portions and roll into balls.
- Arrange on the prepared baking sheet.
- Press each ball gently with a fork in two directions to create a crisscross pattern.
- Bake for 10–12 minutes, until the edges are lightly golden and the cookies look set.
- Let the cookies cool on the baking sheet for several minutes before transferring to a rack.
Nutrition
Video
Notes
- Stir natural peanut butter thoroughly before measuring.
- Avoid overmixing once the dough comes together.
- If the dough feels unusually soft or oily, chill it for 10–15 minutes before shaping.
- Do not overbake; the cookies continue setting as they cool.
- Let the cookies cool on the tray before moving them.
- The recipe is tested with granulated sugar and natural peanut butter.
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