When I need a fast homemade treat for a game day spread, school event, or one of those weeknights when dessert needs to happen without a grocery run, this simple bake is one of my go-tos. It comes together with pantry basics, skips the flour entirely, and still turns out soft in the center with those classic crisp edges and fork marks that make them feel extra nostalgic.
These are great with a glass of cold milk, hot coffee, or a thermos of cocoa if you’re packing them for a tailgate. For a party tray, serve them alongside fresh strawberries, apple slices, or a few salty snacks like mixed nuts or popcorn so the sweet-and-salty combination feels a little more complete.
Low Carb 3-Ingredient Peanut Butter Cookies
Servings: 12 cookies
Ingredients
1 cup creamy peanut butter
Directions
1. Preheat your oven to 350°F and line a baking tray with foil or parchment for easy cleanup.
2. In a medium bowl, stir together the peanut butter, egg, and granular sweetener until the mixture is smooth and fully combined.
3. Scoop the dough into 12 small balls and place them on the prepared tray, spacing them a couple of inches apart.
4. Press each dough ball gently with a fork in one direction, then again in the opposite direction to make a crosshatch pattern and flatten the cookies slightly.
5. Bake for 10 to 12 minutes, until the tops look set and the edges are lightly browned.
6. Let the cookies cool completely on the tray before moving them, since they will be very soft and fragile while warm.
Variations & Tips
Best Peanut Butter Choice: Use a smooth, no-stir style peanut butter for the most reliable texture. Very oily natural peanut butters can make the dough too loose and cause the cookies to spread more than you want.
Cooling Matters: Don’t rush them off the pan. They firm up as they cool, so leaving them on the tray until fully set makes a big difference in keeping them from breaking apart.
Sweeter Batch: If you like a more dessert-like cookie, you can add a little extra sweetener to taste before scooping. Since sweeteners vary in intensity, it helps to use one you already bake with regularly.
Make-Ahead Tip: Mix the dough earlier in the day and keep it covered in the refrigerator until you’re ready to bake. If it chills for a while, let it sit at room temperature for a few minutes so it’s easier to scoop and press.
Crispier Cookies: For a slightly crispier texture, flatten the dough a bit more before baking and keep an eye on the edges during the last minute or two in the oven so they don’t overbrown.
