Gluten-free 3-Ingredient Peanut Butter Cup Cookies Recipe by Jan Mostrom
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Any combination of peanut butter and chocolate is always a winner at our house. This three-ingredient peanut butter cup cookies recipe is awesome because it's grain and gluten-free, and comes together so fast with just three simple ingredients. The cookies do require a bit of patience because of the one hour in the freezer, but the wait is so worth it!
To make these delicious gluten-free peanut butter cookies, you will need these three ingredients: peanut butter, pure maple syrup and chocolate chips. Mix all three ingredients in a mixing bowl and let the batter freeze for about one hour. Scoop them into balls and bake for about 15 minutes. That's it!
Pop these rich, low-sodium cookie balls into your mouth for a sweet snack, or serve them for dessert with tea, coffee or milk. So good!
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Cuisine: American
Prep Time: 5 minutes plus time to freeze
Cook Time: 15 minutes
Total Time: 20 minutes plus time to freeze
Servings: 12
Ingredients
- 1 cup peanut butter
- 1/3 cup pure maple syrup
- 1 cup chocolate chips (semisweet or dark)
Helpful Products
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Rubber Spatula
- Spatula
- Mixing Bowl
- Parchment Paper
- Airtight Containers
- Kitchen Towels
Recipe Notes
- You can use honey instead of maple syrup, if you prefer. I always use pure maple syrup and not an imitation variety (that contains corn syrup).
- I used unsweetened peanut butter. If your peanut butter has added sugar, you may want to reduce the sweetener to 1/4 cup.
- These cookies will keep in an airtight container on the counter for up to four days, or in the fridge for up to two weeks. They also freeze well for up to four months.
Here's how to make it:
- In a mixing bowl, combine the ingredients.
- Mix well. Cover the bowl and place in the freezer for 1 hour or the refrigerator for 2 hours.
- When the time in freezer is 10 minutes from being finished, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the batter from the freezer and use a spoon to form dough into 12 balls, placing them on the baking sheet.
- Bake in the oven for about 15 minutes, or until the batter is browned on the top. Remove from oven and let cool ON THE BAKING SHEET. These cookies are very crumbly, so let them cool for 15 minutes before transferring to a plate or cooling rack.
Nutrition Facts Per Serving
Calories: 101
Total Fat: 6.7g
Saturated Fat: 2.6g
Cholesterol: 2mg
Sodium: 45mg
Total Carbohydrate: 8.5g
Dietary Fiber: 0.8g
Total Sugars: 6.7g
Protein: 2.7g
Vitamin D: 0mcg
Calcium: 18mg
Iron: 1mg
Potassium: 91mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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