These 3 ingredient peanut butter cookies need to be on your weekend baking list. They have 7.5g protein per cookie, so great for a snack that fills you up!
They couldn’t be simpler to make. Literally mix some smooth peanut butter with a little maple syrup and oat flour, and bake for 12 minutes. They make the best power snack!
There are many variations of these cookies out there, but I think mine have the least sugar I’ve seen. If you do have a particularly sweet tooth, add a little bit more maple. However, I would suggest, you try the recipe first – I think you’ll be pleasantly surprised how good they are!
Give them a try and let me know what you think in the comments below.
What do you need to make 3 ingredient peanut butter cookies
- Organic Smooth Peanut Butter
- Oats or Oat Flour
- Maple syrup
Recipe Tips
- I bake for 12 minutes for a nice crisp texture, without being too hard. If you want a slightly harder bite, bake a couple of minutes more.
- I use a very runny peanut butter to make these. If your nut butter is a little harder, you may need to add some water or some more peanut butter as you combine. This will give you a softer consistency. The consistency should be quite soft before you bake, and come together easily.
- I use whole oats that I blend into a flour. If you are using ready-ground oat flour, only use about 3/4 cup, rather than the whole cup, as stated in the recipe.
- You can use any oats for these cookies – you are grinding into a flour anyway
- They will last for 3-4 days in a sealed tub, and a little longer if you store in the fridge.
If you liked this recipe, why not try:
3 Ingredient Peanut Butter Cookies
The easiest cookie recipe. With only 3 ingredients and 3 easy steps, these peanut butter cookies are a must make. You definitely don't need to be a baker to bake these either. Perfect for a quick, nutritious snack to satisfy your sweet tooth.
Ingredients
- 1 cup natural peanut butter (120g)
- 1 cup rolled oats (100g)
- ¼ cup maple syrup (60ml)
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Mix the peanut butter with the maple syrup until well combined. Blend the oats into a flour and stir through until fully combined. Check the consistency and add a little more peanut butter if needed (as stated above this will depend on the type of peanut butter you use).
- Roll into 10 balls, flatten and put on a baking tray. Score with a fork twice and bake for about 12 minutes.
Notes
- I bake for 12 minutes for a nice crisp texture, without being too hard. If you want a slightly harder bite, bake a couple of minutes more.
- I use a very runny peanut butter to make these. If your nut butter is a little harder, you may need to add some water or some more peanut butter as you combine.
- I use whole oats that I blend into a flour. If you are using ready-ground oat flour, only use about 3/4 cup, rather than the whole cup, as stated in the recipe.
- They will last for 3-4 days in a sealed tub, and a little longer if you store in the fridge.
Nutrition
Calories: 201kcalCarbohydrates: 12.9gProtein: 7.5gFat: 12.8gFiber: 3g
Tried this recipe?Let us know how it was!
Where is the flour in this recipe?
As somebody with coeliac disease I absolutely love this quick and simple and also delicious recipe! I use Gluten-free oats and mini chocolate chips to give it a little sweetness..!
So glad you liked them!
Helen you would never know I owned a deli and bakery for 10 years lol
I reread the so simple recipe!
No problem! Enjoy x
Hi. Can I use almond flour instead of oats? Oats aren’t low carb that’s why I’m asking. Thank you.
I haven’t tried with almond flour sorry.
Can I use honey instead of maple syrup?
I haven’t tried. Taste-wise it will be fine but I don’t know whether it will be too sticky. I’d say give it a go!
Please could you advise what temperature the oven goes at for electric thanks
Hi Deirdre, it’s all detailed in the recipe at the bottom of the page.