3 Ingredient Gluten Free Peanut Butter Cookies

3 Ingredient Gluten Free Peanut Butter Cookies

This recipe came as a bit of a surprise to me and honestly I was quite skeptical about it. Wilma from South Africa sent it to me over at Rock Recipes Facebook Page and with only 3 ingredients and no flour I had a hard time imagining anything resembling a cookie would come from the recipe. Now my favorite version from childhood will always be Aunt Aggie's Peanut Butter Cookies, but with so many people having to or choosing to go gluten free in their diets I decided to give it a try.

The cookies turned out denser and richer than a regular cookie but still quite delicious. I found that by adjusting the baking time you could make them softer or crisper. I varied the baking time from 8-12 minutes and they were good both ways so just bake a couple as a first batch if you want to experiment with making them the way you prefer.

Wilma also asked how I would improve this recipe and well, when it comes to peanut butter, the mind naturally thinks of chocolate, so a little soft chocolate ganache used to sandwich them together makes for a very enjoyable cookie indeed.

3 Ingredient Gluten Free Peanut Butter Cookies

Makes about 1 dozen.

Preheat oven to 350 degrees F.

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg

Bet together, then roll into about 1 1/2 inch balls. Place on a parchment paper lined baking sheet about 2 inches apart. Press the dough balls down with a fork and bake for about 8-10 minutes. (See notes above.)

Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Sandwich together with chocolate ganache if desired.


Melt together in a double boiler (I just use a glass bowl over simmering water):

• 1/2 cup chocolate chips (be sure they are gluten free)
• 1 ounce whipping cream

Match up the cookies that are closest in size and then sandwich them together with a rounded teaspoon of the chocolate ganache.

3 Ingredient Gluten Free Peanut Butter Cookies

This recipe came as a bit of a surprise to me and honestly I was quite skeptical about it. Wilma from South Africa sent it to me over at Rock Recipes Facebook Page and with only 3 ingredients and no flour I had a hard time imagining anything resembling a cookie would come from the recipe. Now my favorite version from childhood will always be Aunt Aggie's Peanut Butter Cookies, but with so many people having to or choosing to go gluten free in their diets I decided to give it a try.

The cookies turned out denser and richer than a regular cookie but still quite delicious. I found that by adjusting the baking time you could make them softer or crisper. I varied the baking time from 8-12 minutes and they were good both ways so just bake a couple as a first batch if you want to experiment with making them the way you prefer.

Wilma also asked how I would improve this recipe and well, when it comes to peanut butter, the mind naturally thinks of chocolate, so a little soft chocolate ganache used to sandwich them together makes for a very enjoyable cookie indeed.

3 Ingredient Gluten Free Peanut Butter Cookies

Makes about 1 dozen.

Preheat oven to 350 degrees F.

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg

Bet together, then roll into about 1 1/2 inch balls. Place on a parchment paper lined baking sheet about 2 inches apart. Press the dough balls down with a fork and bake for about 8-10 minutes. (See notes above.)

Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Sandwich together with chocolate ganache if desired.


Melt together in a double boiler (I just use a glass bowl over simmering water):

• 1/2 cup chocolate chips (be sure they are gluten free)
• 1 ounce whipping cream

Match up the cookies that are closest in size and then sandwich them together with a rounded teaspoon of the chocolate ganache.