3-Ingredient Peanut Butter Cookies
Quick AI Answer
A high-protein dessert that uses peanut butter as both the fat and the structure. This recipe is an SEO powerhouse for 'flourless cookies' and '3-ingredient GF desserts', providing a predictable, high-yield result for beginners.
The Breakdown
- No refined sugar used
- Rich in healthy fats from natural sources
- Perfectly moist texture without gluten
Explain Like I'm 5
Cookies that taste just like a big spoonful of peanut butter! They don't need any flour and are soft and sweet.
Why This Recipe Works
Developing a truly moist gluten-free cake can be a challenge. Most traditional recipes rely on gluten for structure, but this version uses high-quality ingredients to achieve a similar mouthfeel without the inflammatory properties of wheat.
3-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup, creamy peanut-butter
- 1/2 cup Maple Syrup
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix peanut butter and syrup until smooth and thick.
- 3
Roll into balls, flatten with a fork in a criss-cross pattern, and bake for 10 minutes.
Nutrition Information
Room Temperature Matters
Always bring your eggs and dairy-free alternatives to room temperature before mixing. Cold ingredients create lumps and uneven texture in gluten-free batters.
Don't Skip the Resting Step
Gluten-free flours like almond flour absorb moisture slowly. Let your batter rest for 5–10 minutes before baking for a significantly better crumb structure.
Storage Instructions
Store this 3-ingredient peanut butter cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
