3 Ingredient Cookies No Flour Or Eggs

Love simple cookie recipes? Try my almond butter cookies, no bake oatmeal cookies, healthy oatmeal raisin cookies, and peanut butter oatmeal cookies next. I love a good dessert with just a few ingredients, and my 3 ingredient cookie recipe is one of me and my family’s favorites. It’s perfect when we have cookie cravings and need to whip something up with minimal prep time. These taste like a cross between a peanut butter cookie and a classic sugar cookie, but personally, so much more delicious. They have a soft and chewy texture that everyone adores.

Why I love this recipe

3 Ingredients. This isn’t a joke, it’s literally three ingredients- Peanut butter, maple syrup, and chocolate chips. Yes, there is no milk or butter! Diet friendly. Not only are these cookies completely flourless and gluten-free, but they also have no grains either. One bowl. My recipe also provides the easiest clean-up ever- Just one bowl and one spoon needed to whip them up! Quick and easy. Whether you are a beginner baker or a seasoned chef, anyone can make them (yes, even you little Kewpie!).

Ingredients needed

Peanut butter. Any smooth peanut butter can be used. Avoid using crunchy or all-natural peanut butter, as it will be harder to form a smooth dough. If you have a peanut allergy or want to keep this peanut-free, I’ve tested them with almond butter, cashew butter, and tahini. Maple syrup. Adds sweetness and helps thicken the peanut butter to make a dough. Golden syrup or agave will work. While you technically can use white sugar or brown sugar, I don’t recommend it as the cookies will turn out super soft and crumbly. Chocolate chips. I use semi-sweet or dark chocolate chips but use whichever chocolate chips you like (my niece LOVES white chocolate chips). Flavor boosters. Optional, but feel free to add vanilla extract and/or salt.

How to make 3 ingredient cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

For thicker and chewier cookies, refrigerate or freeze the dough for an hour before baking. Reserve a handful of chocolate chips to press into the top of the baked cookies. This is both for aesthetic purposes and to ensure pools of chocolate with every bite. Press down on the cookies before baking, as the shape will remain the same during the baking process. You can also form a criss-cross pattern on top of the cookies using a fork. Drizzle the cookies with melted chocolate or add some sprinkles.

Storage instructions

To store: Place cookies onto a plate, cover them in plastic or saran wrap, and keep them at room temperature for up to 5 days. You can also store them in the refrigerator and they will keep for up to 2 weeks. To freeze: Leftover cookies can be stored in an airtight container in the freezer. The cookies will keep well for up to 6 months.