3 Ingredient Peanut Butter Cookies (Kosher & Flourless)

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I discovered these three ingredient peanut butter cookies during one of those moments when you’re craving something sweet but your pantry looks pretty bare. You know the feeling – it’s late afternoon, you want cookies, but you don’t have butter, flour, or the energy for a complicated recipe. That’s when I remembered my aunt mentioning these impossibly simple cookies that somehow work perfectly.

The magic lies in the simplicity: just peanut butter, sugar, and an egg. That’s it. No flour needed because the peanut butter provides all the structure and binding you need. I was skeptical at first – how can three ingredients make actual cookies? But they do, and they’re surprisingly good. They have this dense, chewy texture that’s completely different from regular peanut butter cookies, almost like a cross between a cookie and a macaroon.

Why Three Ingredients Actually Work

What makes this recipe particularly great for kosher kitchens is its flexibility. You can make them pareve by using a good natural peanut butter and keeping dairy out completely. I’ve made these countless times now, and they never fail. The key is using a peanut butter that’s not too oily – the natural ones that separate work fine, just give them a good stir first. Room temperature eggs mix more easily, but I’ve used cold ones straight from the fridge and they still work.

Perfect for Kosher Kitchens

These cookies are perfect for Shabbat dessert when you want something homemade but don’t have much time to prep before sundown. They also travel well in lunch boxes and satisfy that peanut butter craving without any fuss. I keep the ingredients on hand because you never know when you’ll need emergency cookies.

3 Ingredient Peanut Butter Cookies (Kosher & Flourless) - American recipe
I discovered these three ingredient peanut butter cookies during one of those moments when you're craving something sweet but your pantry looks pretty bare. You know the feeling - it's late afternoon, you want cookies, but you don't have butter, flour, or the energy for a complicated recipe. That's when I remembered my aunt mentioning these impossibly simple cookies that somehow work perfectly. The magic lies in the simplicity: just peanut butter, sugar, and an egg. That's it. No flour needed because the peanut butter provides all the structure and binding you need. I was skeptical at first - how can three ingredients make actual cookies? But they do, and they're surprisingly good. They have this dense, chewy texture that's completely different from regular peanut butter cookies, almost like a cross between a cookie and a macaroon. What makes this recipe particularly great for kosher kitchens is its flexibility. You can make them pareve by using a good natural peanut butter and keeping dairy out completely. I've made these countless times now, and they never fail. The key is using a peanut butter that's not too oily - the natural ones that separate work fine, just give them a good stir first. Room temperature eggs mix more easily, but I've used cold ones straight from the fridge and they still work. These cookies are perfect for Shabbat dessert when you want something homemade but don't have much time to prep before sundown. They also travel well in lunch boxes and satisfy that peanut butter craving without any fuss. I keep the ingredients on hand because you never know when you'll need emergency cookies.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1 cup natural peanut butter creamy or crunchy, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, mix the peanut butter and sugar together until well combined. The mixture will be thick and slightly crumbly.
  3. Add the egg and mix thoroughly until the dough comes together and is smooth. It should hold together when squeezed but not be too wet.
  4. Using your hands or a small cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  5. Using a fork, gently press down on each cookie to create a crisscross pattern, flattening them slightly. Don't press too hard or they'll spread too much.
  6. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers may look slightly underbaked - that's perfect.
  7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll be very soft when hot but will firm up as they cool.

Notes

Store in an airtight container for up to one week. These cookies are naturally gluten-free. If your peanut butter is very oily, stir it well before measuring or drain off excess oil. For extra flavor, try adding 1/2 teaspoon vanilla extract with the egg.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 65mg 3%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.
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