3-Ingredient Peanut Butter Cookies
Flourless, crisp-edged and tender in the middle, with the classic fork crosshatch. Peanut butter, sweetener and one egg are all it takes, and the dough comes together in a minute.
Nutrition per serving
1 cookie- Net carbs
- 2.8g
- Calories
- 101kcal
- Protein
- 3.9g
- Fat
- 8.5g
- Total carbs
- 9.6 g
- Fiber
- 0.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Almond butter (no peanuts): Almond butter swaps in one-for-one for a peanut-free cookie with a milder, toasty flavor and roughly half the net carbs.
- Almond butter is usually runnier than peanut butter, so chill the dough for 20 minutes before rolling. Bake as usual.
Vegan (flax egg): A flax "egg" replaces the real one, so the cookies are fully plant-based. They are a touch more crumbly and nutty.
- Stir the flaxseed into the water and let it stand 5 minutes until gel-like, then use it in place of the egg.
- Chill the dough 15 minutes, bake 12–14 minutes, and let the cookies cool completely on the sheet before moving them.
Chocolate chip: Sugar-free chocolate chips folded into the dough for a peanut butter cup–style cookie.
- Fold the chips into the dough before rolling. Press the cookies flat with your palm rather than a fork, since the chips get in the way of the crosshatch.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $3.94 for 16 servings ($0.25 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
-
Stir the peanut butter, erythritol and egg (plus the vanilla, if using) together until they form a thick, uniform dough, about 1 minute. If the dough looks oily or too soft to roll, chill it for 15 minutes.
-
Roll into 16 balls of about 1½ tablespoons each and set them 2 inches apart on the sheet.
-
Flatten each ball to about ½ inch thick with a fork, pressing twice to make a crisscross. Dip the fork in erythritol between cookies to stop it sticking.
-
Bake 10–12 minutes, until the edges are lightly golden and the tops look dry but still feel soft when touched.
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Cool on the sheet for 15 minutes — they are crumbly while hot and firm up as they cool. Sprinkle with flaky salt while still warm, if you like.
Tips for success
-
Use natural peanut butter (just peanuts and salt) and stir in the separated oil completely. Very drippy jars make cookies that spread thin; stir in 2 tablespoons of almond flour to firm the dough. Sweetened brands add sugar and change the texture. - Granulated erythritol gives the classic sandy, crisp-edged cookie; powdered erythritol (¾ cup) makes a smoother, softer one.
- Peanut butter carries more carbs than most nut butters, which is why these are portioned small. Almond butter works 1:1 and roughly halves the net carbs, with a milder flavor.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 2 months
Reheat: Serve at room temperature.
Prep tip: Freeze the fork-pressed dough on a tray, then bag it; bake from frozen, adding 1–2 minutes.
Airtight at room temperature 3 days or refrigerated 1 week; freeze up to 2 months.
Variations
3 variations, each with its own ingredients and macrosAlmond butter (no peanuts)
DietAlmond butter swaps in one-for-one for a peanut-free cookie with a milder, toasty flavor and roughly half the net carbs.
- natural creamy peanut butter → natural almond butter
1.4 g net · 104 kcal · 3.7 g protein · 9.2 g fat · ≈$0.51 per serving (−1.4 g net carbs vs the original)
Vegan (flax egg)
DietA flax "egg" replaces the real one, so the cookies are fully plant-based. They are a touch more crumbly and nutty.
- egg → ground flaxseed
- + 3 tbsp water
2.8 g net · 99 kcal · 3.6 g protein · 8.4 g fat · ≈$0.24 per serving (same net carbs as the original)
Chocolate chip
FlavorSugar-free chocolate chips folded into the dough for a peanut butter cup–style cookie.
- + ⅓ cup sugar-free chocolate chips
3.3 g net · 116 kcal · 4.2 g protein · 9.8 g fat · ≈$0.34 per serving (+0.5 g net carbs vs the original)
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