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These gluten free 3 ingredient peanut butter cookies will become a staple for you! Try these almond flour peanut butter cookies and then save this recipe to make again and again.
If you like simple 3 ingredient recipes you should also try my high protein pancakes, no churn strawberry ice cream or my 3 ingredient chocolate mug cake!
Hi from The Bahamas! Oh boy, it’s been quite a while since I posted something new as we’ve had a few months of complete chaos. We’ve up and moved from Calgary, Canada to The Bahamas for a while and I have been dealing with all of the aftermath of an international move. I can’t promise many new recipes but I did manage to get one out for you!
In other news, our son Walter has been diagnosed with Celiac disease. Given this new information, I’ve been experimenting quite a bit with almond flour and gluten free recipes. These 3 ingredient peanut butter cookies were a big hit with him! It’s so nice to be able to give him something that he enjoys that makes him feel “normal”.
I have keto peanut butter cookies on the blog as well, but this recipe does not use almond flour and it also contains a sugar substitute. If that’s more of what you’re looking for, give those a try!
Why You’ll Love These Cookies
For one, if you’re someone who is following a gluten free diet, these peanut butter cookies have come to save the day. They’re:
- gluten free
- high in protein
- sweetened with honey (no granulated sugar)!
- 3 ingredients
- easy
These almond flour cookies are the easiest. You literally just mix everything by hand in a bowl, then roll the cookies into balls and bake them. Done!
Ingredients Needed
As promised above, these cookies only require:
- almond flour: I use Bob’s Red Mill superfine ground almond flour, which is stamped as officially gluten free and is really great quality! Luckily I can find a lot of Bob’s products here in The Bahamas.
- peanut butter: Use unsweetened, natural, smooth peanut butter. I discovered Justin’s classic peanut butter and I’m never going back. It’s delicious!
- honey: I used honey to sweeten these cookies, and it also helps to bind everything together
Tips and Substitutions
- Use maple syrup in place of honey if you prefer
- Try almond butter instead of peanut butter!
- Use crunchy peanut butter for a little extra crunch in your cookies
- Add in mini chocolate chips (or mini M&Ms) or place a few on top of the cookies just before baking
How To Make 3 Ingredient Peanut Butter Cookies
For full recipe instructions see the recipe card below.
To make these peanut butter cookies, mix together in a large mixing bowl the almond flour, peanut butter and honey. Stir until there are no visible streaks of almond flour remaining. The dough should be thick and sticky.
Use your hands or a cookie scoop to shape the dough into 12 equal sized balls (about 1.5 tablespoons each) and place on to a parchment lined baking sheet.
Use a fork to lightly press down on the cookies in two different directions to create a crisscross effect.
Bake the cookies in an oven preheated to 350 F for 8-9 minutes or until the bottoms begin to lightly brown.
Remove the cookies and give them a light sprinkle with sea salt!
Once the cookies are cooled to room temperature, you can enjoy them or transfer them to an airtight container!
Storage Instructions
These cookies will last on the counter, in an airtight container, for 3-4 days. You can store them in the fridge for up to 1 week, or in the freezer for up to 2 months.
These cookies are great for lunchboxes or an afterschool snack!
Other Recipes To Try
If you’re a fan of peanut butter (how can you not be) you may like a few of these recipes from the blog:
- coconut peanut butter
- healthier chocolate peanut butter sheet cake
- dark chocolate almond butter cookies
And some of my favourite gluten free recipes:
3 Ingredient Peanut Butter Cookies {Gluten Free}
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These gluten free 3 ingredient peanut butter cookies will become a staple for you! Try these almond flour peanut butter cookies and then save this recipe to make again and again.
Ingredients
- 1 1/4 cups finely ground almond flour
- 2/3 cup smooth peanut butter*
- 1/4 cup honey (or maple syrup)
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, peanut butter and honey. Stir with a wooden spoon until the mixture is all combined and there are no visible streaks of almond flour remaining. The dough will be very thick and sticky!
- Scoop the cookie dough into 12 equal sized balls, about 1.5 tablespoons each. You can use a large cookie scoop or just eyeball it with a tablespoon! Use your hands to roll them into round balls before placing them on to the baking sheet a few inches apart.
- Use a fork to press lightly down on the cookie balls in two different directions to create the classic crisscross pattern of a peanut butter cookie!
- Bake the cookies for 8-10 minutes or until the bottoms are lightly browned. Mine only took 8 minutes so keep an eye on them!
- Remove the cookies from the oven and sprinkle flaky sea salt on top. Once the cookies have cooled for a few minutes, remove them to a wire rack to cool completely before storing them in an airtight container.
Cookies can be stored at room temperature, in a sealed container, for 3-4 days or in the fridge for up to 1 week.
Notes
*I use natural peanut butter. If you choose to use a more processed form that contains sugar, consider reducing the amount of honey in the recipe!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: oven bake
- Cuisine: american
