[vegan, gluten-free, wheatless, soy-free, palm oil-free, refined sugar-free]
I feel your pain. Sometimes baking can be exhausting. You’ll find a recipe that seems so amazing, but once you start making it, there seem to be an endless number stages in the instructions. But let me tell you something: that is not the case with these 3-ingredient peanut butter cookies! These chewy and crunchy cookies are whipped in one bowl, take less than half an hour to make, and fill the house with their amazing aroma. Too good to be true?
Not this time. This is the recipe that won’t overwhelm you. These cookies really are that easy to make. You’ll whip them up while cooking dinner, and you’ll have a baking pan-full of freshly-baked sweetness to enjoy for dessert.
I came up with the recipe by a happy accident. I was cleaning out our fridge and pulled out three near-empty jars of home-made peanut butter. I decided to put them to use and bake something out of them. Then I almost dropped a bag of oat flour on the floor, so I guess that was fate telling me that I should use it. And finally, I thought I’d sweeten my concoction with maple syrup, which never lets you down.
Why Can’t Baking Always Be This Easy?
Once you try this 3-ingredient peanut butter cookie recipe, you’ll probably be asking this.
As a mother of two small kids, I’ve truly learned to appreciate those few weeknight hours. What I mean by this is that there isn’t really that much time that we get to spend together as a family on a regular weekday. Between coming home from work and daycare and putting the kids to bed at night, all we’ve got is around four hours of active operating time.
I feel like you want to enjoy that time by doing something that’s fun and interesting for all of us. So, weeknights might not be ones when you want to put your skills to test with overly complicated recipe. It would leave even less time to spend together. That’s when recipes such as this easy-peasy one come in handy.
Despite the easiness, when you’re munching on these 3-ingredient peanut butter cookies, it might be difficult to believe that there aren’t more ingredients. The cookies will surprise you, make you bite into the texture as if there could be something hidden in there. They’ll make you take a second and a third bite, pop in a second and a third cookie.
And there isn’t any big secret that you’ll find in them. There isn’t anything hidden – except for the uniquely yummy union of peanut butter, maple syrup, and oat flour. And that question pops into my mind again: why can’t baking always be this easy?
The Three Ingredients of the 3-Ingredient Peanut Butter Cookies
I made our 3-ingredient peanut butter cookies with these exact ingredients:
- First things first: peanut butter! It’s the heart and soul of these cookies, so make sure it’s nothing but premium quality. I make all of our peanut butter myself to be sure that it’s no nonsense. You can do the same following this peanut butter recipe of mine. If you’re lacking the right equipment to make peanut butter at home, be sure to use all-natural peanut butter that doesn’t have anything added other than salt. Once you’ve tried this recipe, you might want to try substituting cashew or hazelnut butter for the peanut butter and see how those cookies turn out.
- Maple syrup makes your cookies sweet but not too much so. I think maple syrup is a wonderful food product to use in vegan baking because of its mellow, vivacious taste. I love Maple Joe’s organic maple syrup, which I get at our regular grocery store. I wish it came in larger bottles, though. Packaging size and price are the biggest cons of maple syrup, at least in my part of the world. If you want to go with something a bit less expensive here, agave or corn syrup would work, too.
- Gluten-free oat flour makes the recipe more allergy-friendly. Vegans, who are gluten intolerant or sensitive to gluten, won’t have to say no to these cookies. The thing with oat flour is that you want to add it carefully in order not to make the dough too dry or chalky. A good idea is to add half the amount first and then keep adding by the tablespoon, until you reach desired consistency. I usually use Myllarin gluten-free oat flour, which is a high-quality Finnish product. If you want to use organic oat flour, German Bauckhof has a nice wholemeal product out there.
You Won’t Make a Mess of These 3-Ingredient Peanut Butter Cookies
The only way these cookies will give you trouble is if you burn them. Depending on the oven, around the 15-minute mark is when you should remove your 3-ingredient peanut butter cookies from the heat.
Let cool for ten minutes. Bite in, enjoy, and be amazed at the simplicity of these perfect cookies.
If, by any chance, you made more dough than you had room for on the baking pan, save it for another day – or make peanut butter cookie cups out of it! Use my recipe for cookie dough cups but just substitute the cookie dough with peanut butter cookie dough.
If you’re lucky enough for there to be any of the 12 cookies left, when the day is turning into night, put them in the fridge in an airtight container. They’ll be rock hard, if you forget them on the baking pan over night. Maybe this is the big secret we were looking for: the 3-ingredient peanut butter cookies are definitely meant to be eaten the same day.
Peanut Butter Cookies
- 1 cup home-made peanut butter or almond, cashew, hazelnut, or walnut butter
- ⅓ cup maple syrup or agave or corn syrup
- ¾ cup gluten-free oat flour
- Preheat the oven to 175°C/350°F. Line a baking pan with parchment paper.
- Place the peanut butter and maple syrup in a medium bowl. Stir well until completely smooth. If your peanut butter has been been refrigerated, you might want to heat it in the microwave.
- Stir in half of the oat flour and then keep adding by the spoonful. Your dough is ready, when it no longer sticks to the bowl.
- Roll the dough into 12 round balls. Place them on the prepared baking pan. Press them into cookie shape with a fork.
- Bake for 13–15 minutes or until the edges start to brown. Let cool for 10 minutes. Enjoy!