Don’t you just love recipes with only a few ingredients, they just make life so much easier. These 3 ingredient peanut butter cookies couldn’t be easier to make and taste great too.
I love peanut butter. One of my favourite day to day breakfasts is just having peanut butter or crispbread with sliced tomato on top. Odd I know but I love it.
Hell, I’ll spoon peanut butter right out of the jar and eat it. And these super easy peanut butter cookies are an even better way to get my nutty fix!
Peanut butter cookies
An American classic, rather like a Cadilac or Texas Longhorn. Or cowboys, now they are an American classic. Oops, getting carried away here. Anyway, peanut butter cookies are indeed something very popular in the good old US of A.
There is something about the simplicity of these cookies. They don’t need any sort of adornment. They speak for themselves.
Vegan and Gluten-Free
Good quality peanut butter is vegan (check the label) and maple syrup is the sweetener of choice for many people following the vegan lifestyle.
Oats are naturally gluten-free. Having said that do check the label to make sure they have been packaged in a gluten-free. environment.
Only 3 ingredients
Porridge oats (yey because today is World Porridge Day!)
Peanut butter (the crunchy stuff is best for this)
Have you ever tried making your own peanut butter or other nut butters? It really is super easy, check out my recipe;
Super easy homemade mixed nut butter (just like peanut butter but better!)
You will get a different texture of peanut butter cookie depending on the type of oatmeal that you use.
As you can see I have really rustic cookies because I’ve used big chunky porridge oats. You’ll get a neater more shapely cookie if you use finer oatmeal.
How to make these peanut butter cookies
Not only are there only 3 ingredients to these peanut butter cookies but they are super easy to make. It’s a win, win situation really.
In fact, this is a great recipe for getting the kids involved in the kitchen. Let them get their hands in there and get all sticky while you sit back with a cup of tea and the newspaper.
You are doing the all-important job of supervising. Someone has got to do it!
3 simple steps
Mix the maple syrup and peanut butter till smooth
Pour this into a bowl with the porridge oats and mix well to make a sticky dough
Wet your hands and pat into burger shapes (8) and bake for 20 minutes
Jazz things up a bit
Drizzle on some melted chocolate to these peanut butter cookies for a chocoholic treat. You could even just dunk the whole cookie into melted chocolate.
Add some tiny chocolate chips to the mixture before baking.
A grown-up peanut butter cookie
Make your peanut butter cookies a wee bit more grown-up with the addition of one more ingredient. A couple of tiny dried chilli peppers. Or just 1/4 tsp of dried chilli flakes.
How long will these cookies keep
They will keep in an airtight tin for up to 3 days. You can freeze them in a freezer-proof bag/box for up to 3 months too.
Looking for more simple cookies to bake? Then check these out before you go;
Oat and almond crumble cookies
Super simple Scottish oatcakes
Traditional Scottish Abernethy biscuits
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
3 ingredient oatmeal peanut butter cookies
- 150 ml maple syrup
- 300 g crunchy peanut butter
- 250 g porridge oats
- Preheat oven to 180C and line a baking tray with baking paper
- Stir the maple syrup into the peanut butter till it's smooth and creamy
- Place porridge oats in a bowl and stir in the liquid to form a sticky dough
- Wet your hands and roll into burger shapes (12) and bake for 15-20 minutes at 180C
- Cool on a wire rack
I made the cookies with crunchy peanut butter, jumbo oats, maple syrup, dried cherries and chilli flakes. They are amazing, so easy to make, I made 16 cookies. Thanks for the recipe. Not sure why it says they will keep for 3 days in an airtight tin, mine will be lucky to make 3 hours…
Karon Grieve says
Wow love the addition of cherries and chilli together. No wonder they didn’t last long! Thanks for posting your photos of them on Facebook and Instagram, they looked great!
Wow! Such a simple yet delicious recipe! Comes together in a jiffy! Thank you for a great vegan recipe
Karon Grieve says
So glad you enjoyed the recipe so much.
Catherine -Anne says
Made these with bashed up mini eggs added. Very nice and so easy!
Karon Grieve says
Glad they were such a success and love the addition of the mini eggs!