Earlier this week, my husband, Alex, had to whip up a batch of cookies for the cookie exchange at the middle school where he teaches.

Naturally, he made his famous three-ingredient peanut butter cookies. They’re more peanut-buttery than any other peanut butter cookie you’ve ever had. They’re not Lenten, but they’re gluten-free and dairy-free. And they’re absolutely delicious.

The recipe makes about 30 cookies.


There are really, truly only three ingredients:

1 cup all-natural crunchy peanut butter (we use Adam’s Old-Fashioned Crunchy, with salt)
1 cup sugar
1 egg


Cream the peanut butter and the sugar. Beat in the egg.

Using a 1 Tbsp cookie scoop or your hands, shape the dough into 1 tablespoon balls. Arrange the cookies on a cookie sheet covered with a sheet of parchment paper. They don’t spread much, but keep them about an inch a part for more even baking.

Press each cookie with a fork, first one direction, then at a 90 degree angle, to give flatten it and give it the classic peanut-butter-cookie look.

Bake at 350 for 10 to 12 minutes, until most of the shiny goes away.

It really is that easy: Cream a cup of peanut butter, a cup of sugar, and an egg. Shape, smoosh, bake. Yum.

Read More

Cookies and desserts for special diets and special occasions: Special days call for special treats. Here are some of my favorites, including a selection that work if you’re on a gluten-free, dairy-free or anti-inflammatory diet.

Coconut Cherry Cookies: These chewy little wonders are not only free of gluten and dairy, they also have no refined sugars and no artificial sweeteners. Not even honey or maple syrup!

Easy Fudge Recipe: Fudge that’s just as easy as Alex’s peanut butter cookies. Maybe easier. Only three ingredients. Naturally gluten-free, with a dairy-free option.

Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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