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My foolproof 3 ingredient cookies are thick, soft, and chewy, and oozing with chocolate. Made in one bowl, they contain no eggs, flour, butter, or oil.
I love a good dessert with just a few ingredients, and my 3-ingredient cookie recipe is one of my family’s favorites. It’s perfect when we have cookie cravings and must 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.
Table of Contents
Why I love this recipe
- 3 Ingredients. Peanut butter OR almond butter, maple syrup, and chocolate chips.
- One bowl. Just one bowl and one spoon needed to whip them up!
- Quick and easy. Anyone can make them whether you are a beginner baker or a seasoned chef.
Love simple cookie recipes? Try my almond butter cookies, no bake oatmeal cookies, healthy oatmeal raisin cookies, and peanut butter oatmeal cookies next.
★★★★★ REVIEW
“This is a great and tasty recipe. Very satisfying to my 9 yr. old grandson.Thank you for sharing this recipe.” – Gale
Key Ingredients
- Peanut butter OR almond butter. Avoid crunchy or all-natural nut butter, as it will be harder to form a smooth dough. If you have an almond allergy or want to keep this peanut-free, I’ve tested them with 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 you can use whichever you like (my niece LOVES white chocolate chips).
How to make 3 ingredient cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine all the ingredients in a bowl.
Step 2- Roll balls of dough. Place them on a lined cookie sheet.
Step 3- Bake for 10-12 minutes, until golden brown around the edges.
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 their shape will remain the same during the baking process. You can also use a fork to form a crisscross pattern on top of the cookies.
- Let the cookies cool on the cookie sheet completely, before moving. The cookies will continue to firm up as they cool down.
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.
Frequently asked questions
No, I don’t recommend using a stand or electric mixer to make the dough. Because there is no flour, overmixing will yield a more rubbery dough, yielding dense cookies.
Yes! This cookie dough has no raw eggs or flour, so enjoy it as a quick edible cookie dough.
More 3 ingredient desserts
- No bake brownie bites
- 3 ingredient brownies
- 3 ingredient fudge
- 3 ingredient banana bread
- 3 ingredient mug cake
If you tried this 3 Ingredient Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
3 Ingredient Cookies
Video
Ingredients
- 1 cup peanut butter or almond butter, cashew butter, or tahini
- 1/3 cup maple syrup
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, add the peanut butter and maple syrup and mix until combined. Fold through the chocolate chips. For thicker cookies, cover the bowl and freeze for an hour or refrigerate for two hours.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the mixing bowl from the freezer. Using your hands, form 12 balls of dough and place them onto the lined sheet. Bake the cookies for 10-12 minutes, or until they are firm around the edges.
- Remove the cookies from the oven and let them cool completely.
These are actually the best. SO easy and great if you love peanut butter, which, you should. Xx
Amazing
Loved it! So easy snd delicious!
Yummy
I am making these today… Parade watching TREAT!!! FYI, been following you for a L-O-N-G time… 😉
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1st AMERICA’S HOMETOWN THANKSGIVING DAY PARADE.
I LOVE PLYMOUTH MA… I live close but watching on WCVB -BOSTON.
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Fantastic cookies and so easy to make. Perfect every time!
These are a real family favourite. 💖
This is a great and tasty recipe. Very satisfying to my 9 yr. old grandson.
Thank you for sharing this recipe.
Very easy to make and I think my friend will like this.
Wow this recipe is so easy. I actually never made cookies by myself so I really need to try.
Thank you for the amazing recipe! I had a quick question when I was trying to make the balls of dough the dough mix was sticking to my hands so it was difficult to make the balls as well. Could you advise on how to prevent this? Thank you
It is so good i tried it.Thanks
Really easy to make and a quick little snack to have when you are in a rush.Or you need to make it when you are bored and want to make something to eat. I like that you can use any toppings you like. They are soooooooooooooooooooo good rate them a 10/10
No measurements given!
the recipe is great! 🙂 Very simple and easy. Subbed honey for the syrup, good results.
Very easy and taste amazing!
Made these using SunButter, since I am allergic to peanut butter. My son really got a kick out of making cookies without flour, butter, or eggs. We didn’t think they would turn out, but they did! You can’t eat them straight out of the oven, but once cooled, they set nicely, and were definitely a cookie. Thanks for the fun lil recipe! 🙂
Just made these little gems!!! So, delicious and easy to make. I did add some vanilla. Perfect for my dairy free & egg free diet. Thank you so much for sharing.
Can’t wait to make them.
Hi, it says sugar in one place, and syrup in another. Was it originally brown sugar? Thank you
It is syrup.
Gotta make
What about sugar-free syrup? Would that work too? Great recipe btw!!
I don’t see why not!
Hi! I’m so excited to try these. If I want to add the sea salt at what point do I sprinkle that on the cookies?
At the end.
This is the only recipe I’ve ever used for peanut butter cookies since I was 8 years old. But in my recipe I did add one egg so maybe next time I’ll try without the egg, I just never thought it would stick together so one time I flax seeds that were moistened with water I made like a glue.
Sorry, I think it was with almond butter also.
Thanks!
I can’t wait to try these!!! I bet they will be really good!! ❤️❤️
Hello. Allergic to dairy and wheat and peanuts amongst other thinks. Any questions for substitutions. Thanks. Looks delicious.
Not that I’ve tried, feel free to experiment and see
Seems like a person could use almond butter & dairy free chocolate chips in place of the PB & regular chocolate chips.
The recipes I saw looks amazing and easy…Thank you so much…
So welcome!
I can not live with out these delicious 3 ingredient chocolate chip cookies! No flour no sugar cookies. (ChocZero CC) I use sunbutter yummy!
@thebigmansworld.com genius!!