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3 Ingredient Peanut Butter Cookies (Kosher & Flourless)

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Pareve

Three-ingredient peanut butter cookies need just peanut butter, sugar and an egg. There’s no flour, so they’re naturally gluten-free, and they come together in minutes.

Why They Work

Peanut butter provides the fat and structure, the egg binds it, and sugar sweetens and helps the cookies crisp at the edges. Use peanut butter at room temperature, and stir it well if it’s oily, or drain off some of the oil. Roll into balls, press with a fork in a crisscross pattern, and bake until just set; they firm up as they cool. Half a teaspoon of vanilla adds extra flavor.

Kosher Notes

These cookies are pareve, so they can be served after a meat meal. Check that your peanut butter carries a reliable hechsher.

Storing

Store in an airtight container for up to a week.

Variations

Press a chocolate chip or a dab of pareve jam into the center of each cookie, roll the dough balls in sugar before baking for a crackly top, or add a pinch of flaky salt on top. Almond butter or sunflower seed butter can replace peanut butter in the same amounts; sunflower butter may turn slightly green inside as it cools, which is harmless. These cookies are flourless, which makes them a handy option for Passover if every ingredient is certified kosher for Passover and your custom allows peanuts (many Ashkenazim treat peanuts as kitniyot).

3 Ingredient Peanut Butter Cookies (Kosher & Flourless)
These surprisingly delicious flourless cookies need just peanut butter, sugar, and an egg to create the perfect chewy treat.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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