TOO EASY PEANUTBUTTER COOKIES

Three ingredients, one bowl, zero flour. These peanut butter cookies prove you don’t need a long list to get a soft, rich cookie on the table.

The egg is the only binder, so the peanut butter does all the work, lending both structure and flavor. With no flour anywhere in the mix, they bake up tender and a little fudgy in the center, and they’re naturally gluten-free.

The classic fork-press isn’t just for looks. Flattening each scoop with a crosshatch helps these thick cookies bake through evenly, since they won’t spread much on their own.

One rule to respect: let them cool right on the sheet. Warm flourless cookies are fragile and crumble if you move them too soon, but they firm up nicely as they sit.

Kitchen Tips

• Use a no-stir peanut butter for the most reliable texture; natural oily PB can turn them greasy or crumbly.
• Don’t overbake; pull them while the centers still look soft, since they set as they cool.
• Press a crosshatch with a fork so they bake evenly and look the part.
• Cool them completely on the pan before lifting, or they’ll break apart.

Variations

• Press a few chocolate chips or a chocolate kiss into each cookie.
• Add a pinch of flaky salt on top before baking.
• Stir a tablespoon of cocoa powder into the dough for a chocolate-peanut version.