Healthy Three Ingredient Peanut Butter Cookies
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This Healthy Three Ingredient Peanut Butter Cookies Recipe is sure to become a favorite! Made with just 3 ingredients, these cookies are wonderfully chewy, deliciously flavorful, AND you can enjoy them without all the guilt! Paleo and gluten free.
Be sure to also try my Whole Grain Molasses Cookies!
Wouldn’t it be nice if all delicious recipes were this easy?
Yep, that’s it: Only 3 ingredients and about 5 minutes of prep time. The oven does the rest and soon you’ll be biting into some perfectly chewy, delicious and healthy peanut butter cookies. These cookies also happen to be naturally gluten-free and paleo. And if you want to veganize them, simply substitute flax eggs.
These cookies are made with natural peanut butter, meaning there are no hydrogenated oils and no sugar – just 100% peanuts. We’re also using coconut sugar instead of refined sugar but you can use any sugar substitute of your choice as long as it’s one that can be substituted 1:1.
My family loves these cookies and I’m confident they’re going to be a hit in your home also!
Healthy Three Ingredient Peanut Butter Cookies Recipe
Let’s get started!
As I said, these are as easy as 1, 2, 3. Just three ingredients: Natural peanut butter, coconut sugar and one egg.
A word about coconut sugar: The one I’m using is Coconut Sugar from Big Tree Farms, which is a good value. It’s very dark in color with a deep caramelized flavor. There are some slightly lighter varieties out there as well and which one you use will impact the color of the finished cookie as well as the depth of flavor. Use whichever one you prefer.
Place the ingredients in a medium-sized mixing bowl (or stand mixer fitted with a paddle attachment) and beat until the cookie dough comes together.
Use a spoon or cookie scoop to place 1-inch or bigger balls of batter onto a lined or non-stick cookie sheet. Use a fork to press a criss-cross pattern onto the top of the cookies.
In an oven preheated to 350 degrees F, bake the cookies for about 12 minutes. Let them sit for a couple of minutes before transferring to a wire rack to cool.
Enjoy!
For some more healthier baked goods be sure to try my:
- Whole Grain Molasses Cookies
- Whole Grain Zucchini Muffins (GF)
- Lemon Millet Fig Cake
- Whole Grain Almond Fruit Bars
- Whole Grain Chocolate Cupcakes
- Chocolate Almond Quinoa Cake
- Honey Olive Oil Quinoa Cake
- Chocolate Deception Cake
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Healthy Three Ingredient Peanut Butter Cookies
Ingredients
- 1 cup natural unsweetened peanut butter smooth or chunky (be sure to stir it well before scooping it out)
- 1 cup organic coconut sugar
- 1 large egg vegans: substitute flax egg
Instructions
- Preheat the oven to 350 degrees F.
- Place all the ingredients in a medium-sized bowl and beat until the cookie dough comes together.
- Use a spoon or cookie scoop to place 1-inch or larger balls of dough onto a lined or non-stick cookie sheet. Use a fork to press a criss-cross pattern onto the top of the cookies. Bake for 10-12 minutes. Let the cookies sit for a couple of minutes before transferring them to a wire rack to cool.
Video
Nutrition
First published on The Daring Gourmet May 5, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I love your recipes, and this one looks so simple and tasty. I can’t wait to try it. I did have a question about the utensil you used to scoop out the cookie dough. I this just a normal ice cream scoop, or something more specific to cookie dough?
Thank you, Christopher! :) Yes, it’s just a normal ice cream scoop.
I made these cookies recently for school fair. Oh my… these were huge hit! So delicious and super easy to make. I’m making them again for Xmas that’s for sure! thanks for sharing and keep sharing more sweet recipes.
Fantastic, Rory, thanks so much!
Do you think I can use half peanut butter half almond butter?
Hi Jamie, that should work. Almond butter tends to be runnier so that may impact it a little (maybe slightly flatter cookies) but it should work.
I just did it! I did pour off some of the oil so it wouldn’t be too runny. It was pretty dry under the oil actually! Anyhow, came out great. I used sugar as I’m lazy. I love the wonderful consistency that doesn’t go stale overnight. Super wonderful nut flavor which is in my opinion better than the recipes that don’t use much peanut butter. I may try again with some nutella involved.
Fantastic, April, thanks for the feedback and I’m happy you enjoyed them! And I’m of the opinion that you can pretty much never go wrong with Nutella ;)
Hi. How many cookies per serving?
Hi,
Can we substitute coconut nectar? If so how will the recipe change?
Hi Namagiri, coconut sugar is a dry solid whereas coconut nectar is liquid. Using the liquid nectar will result in a very runny cookie dough that won’t hold together.
Thanks Kimberly.
Kimberly, how about jaggery?
If you can get it in granulated form so that you can mix it with the other ingredients, then yes you can definitely use it.
Nothing better than a recipe with 3 ingredients
You know I’m all about easy, healthy recipes – and these are both healthy and super-duper easy! Total win! Sometimes it’s really hard to convince people that a treat doesn’t have to be totally over-the-top naughty and bad for you in order to be delicious – these cookies are proof! Terrific recipe, and great step-by-step photos, too!
Yum! These are similar to how I make my PB cookies – love!!!!
I love how simple this recipe is! This is a perfect cookie to bake with my kids!
I love that these are healthier. Perfect for kids!
My kids would love these cookies. They look incredible!
I haven’t used coconut sugar very often! These cookies are a perfect reason to try!
Pinning to make in the very near future
The coconut sugar adds a nice, new dimension to the cookies. I love how simple the recipe is to make!
I love the coconut sugar in these! They’re perfect!