3-Ingredient Easy Peanut Butter Cookies You Need Tonight

Question 1

Can I use natural peanut butter for these flourless peanut butter cookies?

Accepted Answer

Absolutely! Just make sure to stir that separated oil back in REALLY well first. I learned the hard way that gloopy peanut butter makes oily cookie puddles. For best results, use creamy natural peanut butter that's room temperature – it incorporates better than straight-from-the-fridge stuff.

Question 2

How do I make vegan peanut butter cookies?

Accepted Answer

Easy fix! Swap the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it gel for 5 minutes first). My vegan friends swear this version tastes identical – still perfectly chewy with that classic crisscross top!

Question 3

Why did my cookies spread too much?

Accepted Answer

Oh honey, been there! Usually it's one of three things: 1) Your peanut butter was too warm/oily (try chilling dough 30 minutes), 2) You packed too much sugar (use the spoon-and-level method), or 3) Your baking sheet was still hot from previous batches. Pro tip: Dark pans spread cookies more – use light-colored ones if possible!

Question 4

Can I make these without sugar for a keto option?

Accepted Answer

You bet! I've had great luck with monk fruit sweetener blend – use about 3/4 cup since it's sweeter than sugar. The texture changes slightly (less crisp edges), but you still get that amazing peanut butter punch. Just avoid liquid sweeteners – they make the dough too wet.

Question 5

Why are mine dry/crumbly instead of chewy?

Accepted Answer

Likely culprit? Overbaking by just a minute or two! These cookies keep cooking on the hot tray, so pull them when the edges JUST start browning. Also, natural peanut butter with no added oils tends to dry out more – a teaspoon of vegetable oil can save the batch!

Easy Peanut Butter Cookies

Ingredients

Instructions

Notes

Nutrition