3-Ingredient Peanut Butter Cookies
Simple • Low-Carb • Flourless • Quick Recipe
These 3-Ingredient Peanut Butter Cookies are soft, chewy, and incredibly easy to make. With no flour and no complicated steps, this recipe is perfect when you want something sweet but still low-carb and quick.
They bake in minutes and use ingredients you probably already have.
Recipe Overview
Servings: 8–10 cookies
Prep Time: 5 minutes
Bake Time: 8–10 minutes
Total Time: ~15 minutes
Diet: Low-Carb | Keto-Friendly | Gluten-Free
Ingredients
1/2 cup peanut butter
1/4 cup low-carb sugar substitute
1 large egg
Why This Recipe Works
Peanut Butter
Provides structure, fat, and flavor without needing flour.
Sugar Substitute
Adds sweetness while keeping carbs low.
Egg
Binds the dough and gives the cookies their soft texture.
Because peanut butter already contains fat and protein, only one egg is needed to form a proper cookie dough.
Step-by-Step Instructions
Step 1 — Preheat Oven
Preheat oven to 350°F (175°C).
Line a baking tray with parchment paper.
Step 2 — Mix the Dough
In a bowl, combine:
- Peanut butter
- Sweetener
- Egg
Mix until smooth and thick.
The dough will be soft but scoopable.
Step 3 — Shape Cookies
Roll dough into small balls.
Place on baking tray.
Flatten with a fork to create the classic criss-cross pattern.
Step 4 — Bake
Bake for 8–10 minutes until edges are set.
Cookies will look soft when removed — this is normal.
They firm up while cooling.
Step 5 — Cool
Let cookies cool on tray for 5–10 minutes.
Transfer to rack after they set.
Texture & Flavor
Outside: Lightly crisp
Inside: Soft and chewy
Flavor: Rich peanut butter with mild sweetness
Nutrition (Approximate Per Cookie)
Calories: 90–110
Net Carbs: 1–2g
Protein: 3–4g
Fat: 8–9g
(Varies depending on sweetener used.)
Tips for Best Cookies
• Use natural peanut butter for best flavor
• Do not overbake
• Let cookies cool before moving
• If dough is sticky, chill 5 minutes
Variations
Chocolate Chip
Add sugar-free chocolate chips.
Crunchy Version
Use crunchy peanut butter.
Cinnamon Flavor
Add pinch of cinnamon.
Protein Version
Add 1 tbsp protein powder.
Storage
Room temp: 3 days
Fridge: 1 week
Freezer: 2 months
Store in airtight container.
Why This Recipe Works
This recipe succeeds because peanut butter contains natural oils and proteins that allow cookies to hold shape without flour. The egg binds everything together while the sweetener provides structure during baking.
Minimal ingredients, maximum flavor.
Final Thoughts
These 3-Ingredient Peanut Butter Cookies prove that baking doesn’t have to be complicated. Fast, low-carb, and delicious, they’re perfect for everyday treats without the sugar overload.
