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Virginia Willis’ Reduced Sugar Three-Ingredient Peanut Butter Cookies

Makes 2 dozen
Prep Time5 mins
Cook Time10 mins
Course: cookies, Dessert
Cuisine: American
Keyword: bar cookie, reduced sugar
Author: Virginia Willis


  • 1 cup crunchy peanut butter
  • 1/2 cup sugar
  • 1 egg or 3 tablespoons canned chickpea liquid


  • Heat oven to 350F. Line a baking sheet w/ parchment paper or a nonstick silicone baking mat. In a bowl, combine peanut butter, sugar, and egg until well blended. Using a tablespoon, scoop out dough and roll into balls. Place on prepared baking sheet about 2” apart. Using tines of a fork, make a crosshatch in the top. Bake until browned and set, about 10 minutes. Remove baking sheet to a rack to cool, letting the cookies cool on the baking sheet. (If using the canned chickpea liquid, it is important to let the cookies cool a full 10 minutes before moving them off the baking sheet.) Store in a sealable airtight container for up to 1 week.