Gluten-Free Peanut Butter Cookies Recipe (Only 3 Ingredients) (2024)

Those look so good! I think I’m going to go grab the peanut butter now…

This has always been my husbands favorite cookie recipe, and now that we have a celiac son a favorite.

my grandma makes this for my gf daughter with a few more ingredients added. it’s decent..im not a pb fan and i’ll still eat one. or 10.

Yum! Any idea how they would be if you substitute brown rice syrup for the sugar?

I use this recipe all the time & it makes AWESOME pb cookies. Never really thought about it being gluten free… I just like that it’s so easy to remember! lol!

These are so yummy! I have made this recipe before and it is quick, simple and delicious!

This is the same recipe my family has always used! Unfortunately, my toddler was diagnosed with a peanut allergy yesterday. 🙁

I think I’m the worst baker cooker ever because no matter how simple a recipe is I still manage to mess it up. I did everything the way it says but how come my fork doesn’t make great imprints and now my cookies look scary! It’s soo gooey and sticky! But they taste good

This is my favorite recipe. Been using it for years. It’s really good if you add a teaspoon of vanilla and use chunky pb

Made mine with almond butter and added cinnamon. Yum!

I love these cookies. These are so easy and my sister is gluten free. I use three kinds of sugar, to help lessen the gridiness. I use 1/3 cup powdered sugar, 1/3 cup brown sugar and 1/3 cup regular sugar. Sometimes I add mini chocolate chips.

Just made these, they taste great but are falling apart

Speaking of peanut butter, if anyone has the .50/1 Jif peanut butter coupon from RP 7-13 and would like to trade, email me at andersoncouponmommy@gmail.com to set that up.

Can I use real, organic peanut butter? It’s so runny compared to the jif and Peter Pan type peanut butter. I’m just wondering if it’ll hold together!

Does anyone happen to know nutrition information for these? I’m assuming they’re pretty high in calories..

Made these low carb by using one cup Splenda instead of sugar along with the natural peanut butter and egg. It’s hard to find low carb cookies and this tasted great!

I have made these for my memory care residents. I call them Cuppa-Cuppa-Egg….cuz that is all you need to make them! 😉 I also found out that using chunky peanut butter makes them better! I bake @ 350 for 8 minutes and let cool on pan for a minute or two, then transfer to a rack. You can add some cinnamon and vanilla to make them even better!!!

Just made these, super good!!!! Thanks:)

I make these all the time but I roll them into balls and roll them in sugar. Then when they are about 1 minute from being ready, I pop a Hershey’s kiss in the middle. That way it doesn’t melt but it sets. Yummy!

My sons type 1 diabetic anyone out there use an alternative to sugar?? They would be carb free for him then!!!

Has anyone tried them with stevia and if so is it cup for cup substituted?

I just made these and man, were they easy and DELICIOUS!!! I think I may have plopped too much dough on the cookie sheet, so they made bigger cookies (I got 11 or 12), but I just let them bake an additional 2 and a half minutes and they came out perfect! THANK YOU!!!

I just made these and they are so easy and delicious! I plopped a little more dough on the cookie sheet than I should have (made about 11 bigger cookies), but I just added 2 and a half minutes to the time and they came out perfect! Thank you for this awesome recipe!!

Just made these cookies and they’re so good! Was just curious on how many calories one cookie is? Thanks!

Do these work with a cup of honey instead of sugar?

These came out horrible. They were so flat and didnt wanna come off the baking sheet. I did exactly what was said. I waited longer and they got hard and broke off everywhere. Waste of food.. won’t make again.

Are we suppose to grease the pan?

I just made 6 dozen of these for a benefit. A little experimentation taught me that it’s better to slightly underbake them, and let them set up as they cool. Overbaking them even slightly can lead them to be crumbly. They taste fantastic! I can’t wait to share them tomorrow. Thanks for a great recipe =D

Thank you for the tip! Making these right now!

I have made these cookies for the past 30 years I have never had them to fail me yet. After mixing I let them set while I get the cookie sheet ready….I use special baking mat on my cookie sheets and the cookies will never stick and the cookie sheet stays clean. I pinch off a small amount of dough and roll into a ball I leave them in a ball and bake for 8 minutes immediately after removing from the oven I push a chocolate kiss in the middle of the cookie and push down gently to make like a blossom. I use either milk chocolate or dark chocolate all depending on who I am making the cookies for. I have a brother who is a diabetic and this past Christmas I made them using splenda instead of sugar……I used dark chocolate for him but only a couple of cookies……I took a fork dipped in splenda to make crisscross marks on the cookies before baking I let them set for about 5 minutes after removing from oven as they will crumble if you try to remove them to soon…they turned out very tasty. Last year I used sweet n low and I would not recommend using this sweetener as the cookies were very dry. I usually only made these for Christmas but my granddaughter would rather have these instead of a cake for her birthday.

I just made these last night and they taste great! at 10 minutes they still looked a little undercooked so I let them sit in for a bit longer which was a mistake, they turned out crumbly so next time I will just take them out at 10 and lol. but the kids loved them and the didn’t mind the crumble.

Thanks to all for your ideas. I am going to make these in several versions for a bake event.

My family enjoys this recipe, substituting homemade cashew butter for the pb. Sooo good!

I love this recipe! Simple easy and quick! I add Reece’s Pieces to mine!

Do you need to grease the pan before you put the cookies on it?