3 ingredient peanut butter cookies no egg is the perfect go-to recipe when you’re craving something sweet but don’t have eggs on hand. This easy peanut butter cookie recipe no eggs uses just peanut butter, almond flour, and maple syrup to create soft, chewy cookies packed with rich, nutty flavor. They’re completely egg-free, gluten-free, and dairy-free—making them a crowd-pleaser for nearly every diet. Whether you’re baking on a whim or sticking to simple ingredients, this no egg peanut butter cookie delivers every time. In this post, we’ll cover how to make them, how to fix crumbly dough, and why they work so well without eggs. Let’s get started!
Table of Contents
Table of Contents
The Story Behind These 3 Ingredient Peanut Butter Cookies No Egg
A Sweet Memory in Every Bite
Growing up, the smell of freshly baked peanut butter cookies meant one thing—Grandma was in the kitchen. She had a magical way of turning simple ingredients into the most comforting treats. But when I started baking on my own, I wanted something even simpler. That’s how I stumbled into making 3 ingredient peanut butter cookies no egg. It felt like a win: no complicated steps, no fancy tools, just a bowl, a spoon, and a craving.
The first time I made them, I didn’t expect much. Just a mix of peanut butter, almond flour, and maple syrup. But the moment they came out of the oven, golden and warm, they took me straight back to Grandma’s kitchen. Soft, chewy, rich—they were everything I hoped for. And surprisingly, they held together beautifully without eggs.
The secret? Maple syrup acts as a natural binder while adding just the right sweetness. Almond flour makes the cookies rich and slightly crumbly in the best way. Together with natural peanut butter, these cookies are little bites of comfort. Best of all, you don’t need to run to the store—everything is probably already in your pantry.
This recipe has become a reader favorite on my blog, just like my peanut butter oatmeal cookies and vegan chocolate chip cookies, which are both known for their simple ingredients and crave-worthy flavor. If you love peanut butter, this one’s for you.
Simple Ingredients, Big Comfort
Sometimes, comfort comes from the simplest things. These 3 ingredient peanut butter cookies no egg are proof. The ingredient list is short: creamy peanut butter, almond flour, and maple syrup. That’s it. No refined sugar, no dairy, and definitely no eggs.
If you’ve tried traditional peanut butter cookies before, this version is slightly more delicate, almost melt-in-your-mouth. The almond flour adds that “buttery” richness you usually get from eggs or butter. And the maple syrup binds it all without drying things out.
These 3 ingredient peanut butter cookies no egg also work perfectly in a snack plan with peanut butter protein cookies, especially if you’re looking for something wholesome and kid-friendly. It’s the kind of recipe you can whip up on a whim, share with friends, or stash in the freezer for a rainy day.
From my heart to your home, I hope this little recipe brings you as much joy as it’s brought to our kitchen.
How to Make 3 Ingredient Peanut Butter Cookies Without Eggs
What Makes Them Work Without Eggs
When it comes to baking, eggs often act as a binder, but in these 3 ingredient peanut butter cookies no egg, we let pantry staples do the job. Maple syrup binds everything together while adding moisture, and almond flour provides richness and body. The result? A dough that’s soft, scoopable, and bakes into perfectly chewy cookies—no eggs needed.
The texture of 3 ingredient peanut butter cookies no egg is naturally soft and rich thanks to the almond flour. And because maple syrup brings just the right amount of stickiness, there’s no need for chilling or complicated prep. If you’ve ever baked my peanut butter cookies, you’ll feel right at home here.
Stick with smooth, natural peanut butter if you can. If you’re using a processed brand, the dough may be slightly thicker—but it still works. You’ll see similar tips in my keto peanut butter cookies, where texture balance is key.
Step-by-Step Cookie Magic
To make 3 ingredient peanut butter cookies no egg, start by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper. Mix 1 cup peanut butter, 1¼ cups almond flour, and ⅓ cup maple syrup in a bowl. The dough will thicken quickly—let it sit for 1–2 minutes before rolling.
Form the dough into balls (about 24g each), place on the tray, and flatten with a fork. Bake for 10–12 minutes for soft centers or up to 15 for crispy edges. Cool on the tray to let them firm up properly.
This recipe is perfect for beginners or anyone craving something quick, just like my chocolate chip protein cookies. These 3 ingredient peanut butter cookies no egg are proof that simple baking can still be delicious.
Ingredient Variations & Troubleshooting for 3 Ingredient Peanut Butter Cookies No Egg
Mix-ins & Add-Ons You’ll Love
One of the best parts about making 3 ingredient peanut butter cookies no egg is how easy they are to customize. Once you’ve nailed the base recipe, you can have a little fun. Try folding in dark chocolate chips, a touch of vanilla extract, or a dash of cinnamon for added warmth. If you’re feeling playful, press a thumbprint into the center before baking and fill it with jam for a peanut butter and jelly twist.
Want more crunch? Add chopped peanuts or roll the dough balls in coconut sugar before flattening. You can even dip the finished cookies in melted chocolate and sprinkle crushed peanuts or sea salt on top—like I do in my peanut butter banana cookies.
Other nut butters work too! Almond butter or cashew butter are great alternatives, though they may make the cookies a little more delicate. As seen in recipes like my almond flour chocolate chip cookies, different textures offer new experiences with the same ease.
Why Your Cookies Might Fall Apart
If your 3 ingredient peanut butter cookies no egg are crumbling, you’re likely dealing with one of three common problems: the dough was too dry, the cookies were moved before cooling, or there was a measuring issue. Always spoon and level your almond flour rather than scooping straight from the bag—it helps avoid compacting too much flour.
Also, make sure the dough feels tacky—not dry—before baking. If needed, add a small drizzle of maple syrup or peanut butter to rebalance the texture. After baking, let them rest on the tray; moving them too soon can cause breakage, especially when warm.
For more help with gluten-free cookie success, visit my guide on gluten-free chocolate cookie recipes. These small tweaks go a long way in keeping your 3 ingredient peanut butter cookies no egg just right—tender, flavorful, and whole.
Storage & Serving – 3 Ingredient Peanut Butter Cookies No Egg
How to Store Like a Pro
Once your 3 ingredient peanut butter cookies no egg have cooled, proper storage keeps them fresh and delicious. At room temperature, they last about five days in an airtight container. They stay soft and chewy, especially when stored away from sunlight and moisture.
If you prefer to extend their shelf life, refrigerate them for up to 10 days. Just be sure to separate layers with parchment paper so they don’t stick together. These cookies also freeze well. Place them in a freezer-safe bag with parchment between each layer. They’ll keep for up to 2 months and thaw in under 15 minutes—making them a great prep-ahead option alongside cookie dough protein bars.
For the best results, don’t stack them while they’re still warm. Letting them cool completely on the tray is key to preserving their soft texture and preventing crumbling.
Serving Ideas You’ll Love
These 3 ingredient peanut butter cookies no egg are a treat on their own but can easily become part of something more indulgent. Try sandwiching them around a spoonful of sugar-free cookie dough or even turning them into mini ice cream sandwiches using your favorite dairy-free pint.
I also love serving them warm with a mug of oat milk or alongside a scoop of chocolate chip cookie dough ice cream for a comforting dessert combo. Their soft, rich texture makes them a hit at gatherings, in lunchboxes, or for late-night cravings.
Whether freshly baked or pulled from the freezer, 3 ingredient peanut butter cookies no egg are versatile, cozy, and perfect for every kind of sweet tooth.
3 Ingredient Peanut Butter Cookies (No Egg)
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a bowl, mix peanut butter, almond flour, and maple syrup until combined and thickened. Let dough rest 1–2 minutes.
- Form dough into balls (~24g each), place on tray, and flatten with a fork.
- Bake for 10–12 minutes for soft cookies or 13–15 minutes for crispier edges.
- Cool completely on the baking tray to firm up before moving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQ – 3 Ingredient Peanut Butter Cookies No Egg
What can I replace an egg with in peanut butter cookies?
If you’re avoiding eggs, maple syrup, mashed banana, or unsweetened applesauce are great substitutes. In 3 ingredient peanut butter cookies no egg, maple syrup is ideal because it adds both moisture and binding power, keeping the cookies soft without falling apart.
What are the three ingredients for peanut butter cookies?
The three main ingredients in 3 ingredient peanut butter cookies no egg are creamy peanut butter, almond flour, and maple syrup. These simple pantry staples create a soft, chewy cookie with no eggs, no butter, and no fuss.
What can I put in cookies if I don’t have eggs?
You can use flaxseed meal mixed with water (a flax egg), mashed banana, applesauce, or maple syrup. For this recipe, maple syrup is the best no-fail option that binds the dough while adding natural sweetness.
Why are my 3 ingredient peanut butter cookies falling apart?
There are a few reasons your 3 ingredient peanut butter cookies no egg might crumble. Over-measuring almond flour, under-mixing the dough, or moving the cookies before they’ve cooled can cause them to fall apart. Let them cool fully on the tray to firm up before transferring.
Conclusion
There’s something deeply satisfying about baking a batch of cookies with just a few simple ingredients. These 3 ingredient cookies no egg bring together rich flavor, soft texture, and no stress in the kitchen. Whether you’re avoiding eggs, short on time, or just want something naturally sweet and wholesome, this easy peanut butter cookies recipe without eggs checks all the boxes.
While the base recipe is made with three ingredients, it’s easy to adjust if you want to make 4 ingredient peanut butter cookies no egg by adding extras like vanilla or chocolate chips. From the mixing bowl to the final bite, every step is easy and rewarding. With options for storage, add-ins, and serving, these cookies aren’t just convenient—they’re deliciously dependable. I hope they become a go-to favorite in your home the way they have in mine.
Happy baking