Nut Butter Cookies Recipe – Easy Gluten-Free 3-Ingredient Dessert

Last Updated on 1 month by Neha Deshmukh

Nut Butter Cookies Recipe – Easy Gluten-Free 3-Ingredient Dessert

Okay, friends, let’s talk cookies! And not just any cookies – the easiest, most satisfying, gluten-free nut butter cookies you’ll ever make. I stumbled upon this recipe when I was craving something sweet but wanted to avoid a complicated baking process. Seriously, with just three main ingredients, it’s a lifesaver. These cookies are perfect for a quick treat, a lunchbox surprise, or when you just need a little something to brighten your day.

Why You’ll Love This Recipe

These nut butter cookies are a dream come true for busy bakers (or those who just prefer things simple!). They require minimal effort, have a wonderfully chewy texture, and are naturally gluten-free. Plus, you probably already have most of the ingredients in your pantry! They’re also incredibly adaptable – feel free to get creative with mix-ins and flavors. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 cup nut butter or seed butter
• 1 cup coconut sugar or cane sugar
• 1 egg
• ½ cup chocolate chips (optional)
• Pinch of flaky sea salt (optional)

Ingredient Notes

Let’s chat about the ingredients for a sec, because a few little tweaks can make all the difference!

• Nut Butter/Seed Butter: This is where you can really have fun! Peanut butter is classic, but almond butter, cashew butter, or even sunflower seed butter (for a nut-free option) work beautifully. Just make sure it’s the kind that’s just nuts/seeds and maybe a little salt – no added oils or sugars.
• Coconut Sugar vs. Cane Sugar: I love using coconut sugar because it adds a lovely caramel-like flavor, but regular cane sugar works perfectly well too. You can also experiment with brown sugar for a chewier cookie. About 200g of coconut sugar or cane sugar will do the trick.
• Flaky Sea Salt: Don’t skip this if you’re a salty-sweet fan! A tiny sprinkle of flaky sea salt on top really elevates the flavor. It’s optional, of course, but trust me on this one.

Step-By-Step Instructions

Alright, let’s get baking! It’s seriously easy.

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a stand mixer or a large mixing bowl, combine the nut butter, sugar, and egg. Mix until everything is beautifully blended and smooth. It might take a minute or two to come together.
3. If you’re using chocolate chips (and honestly, why wouldn’t you?), gently fold them into the dough.
4. Now, scoop out the dough using a 2-inch cookie scoop (about 30ml). Place each scoop onto the prepared baking sheet and flatten slightly with your fingers. If you’re using it, sprinkle with a tiny pinch of flaky sea salt.
5. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can burn quickly!
6. Once baked, let the cookies cool on a wire rack before digging in. This helps them firm up and prevents them from falling apart.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• If your dough is too sticky, chill it in the fridge for 15-20 minutes before scooping.
• For perfectly round cookies, use a cookie cutter after flattening them on the baking sheet.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Different Nut/Seed Butter Options: As mentioned before, feel free to experiment! My family loves these with almond butter.
• Chocolate Chip Variations: Try dark chocolate chips, white chocolate chips, or even a mix!
• Spice Level – Cinnamon/Nutmeg Addition: Add ½ teaspoon of cinnamon or nutmeg to the dough for a warm, cozy flavor. My grandmother always added a pinch of nutmeg to her cookies.
• Festive Adaptations – Holiday Sprinkles: Roll the dough balls in festive sprinkles before baking for a fun holiday treat.

Serving Suggestions

These cookies are delicious on their own, but they’re also great with a glass of cold milk, a cup of chai, or a scoop of vanilla ice cream. They’re perfect for afternoon tea or a sweet ending to any meal.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 4 days. They might lose a little of their chewiness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• Can I use different types of nut butter? Absolutely! That’s one of the best things about this recipe.
• Can these cookies be made without an egg? Yes, you can use a flax egg as a substitute (see variations above).
• How do I prevent the cookies from spreading too much? Chilling the dough for 15-20 minutes before baking can help.
• What is the best way to store these cookies to keep them soft? An airtight container at room temperature is best. Adding a slice of bread to the container can also help maintain moisture.
• Can I freeze the cookie dough? Yes! Scoop the dough onto a baking sheet and freeze for 30 minutes, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.