{"id":20683,"date":"2026-06-21T21:24:51","date_gmt":"2026-06-21T18:24:51","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=20683"},"modified":"2026-06-21T21:24:51","modified_gmt":"2026-06-21T18:24:51","slug":"how-to-make-soft-cookies-with-three-ingredients-no-flour-and-in-only-10-minutes","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=20683","title":{"rendered":"How to make soft cookies with three ingredients (No flour and in only 10 minutes)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Making cookies with only three ingredients, no flour, and a total time of 10 minutes is entirely possible, but we have to use a clever baking shortcut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because we aren&#8217;t using flour, we need a base that provides structure, fat, and moisture all at once. The ultimate secret weapon here is <strong>creamy peanut butter<\/strong> (or any smooth nut butter). Combined with sugar and an egg, it bakes into a shockingly soft, rich cookie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To hit that strict 10-minute mark, we will use an <strong>air fryer<\/strong> (which requires zero preheating time) or a quick 6-minute bake in a fully preheated oven.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3-Ingredient 10-Minute Peanut Butter Cookies<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">The Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 cup<\/strong> Creamy peanut butter <em>(conventional brands like Jif or Skippy work best here because they stay emulsified; natural oils can make them spread too much)<\/em><\/li>\n\n\n\n<li><strong>1\/2 cup<\/strong> Sugar <em>(white granulated or brown sugar both work)<\/em><\/li>\n\n\n\n<li><strong>1 large<\/strong> Egg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">The Method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1.Mix the dough:<\/strong>2 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a medium bowl, vigorously stir the peanut butter, sugar, and egg together. At first, it will look wet, but within 60 seconds of stirring, the oils and proteins will bind, turning it into a soft, rollable dough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2.Shape the cookies:<\/strong>2 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll the dough into 6 to 8 small balls. Place them on a piece of parchment paper. Use a fork to press a criss-cross pattern onto each ball\u2014this flattens them slightly so they bake evenly and gives them that classic look.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3.Bake fast:<\/strong>5-6 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Air Fryer Method (Fastest):<\/strong> Pop the parchment paper with the cookies into the air fryer basket at 330\u00b0F (165\u00b0C) for <strong>5 to 6 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Oven Method:<\/strong> If your oven is already hot at 350\u00b0F (175\u00b0C), bake them on a tray for <strong>6 to 8 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4.The mandatory rest:<\/strong>1 minute.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When you take them out, they will look incredibly soft and fragile. <strong>Do not touch them yet!<\/strong> Let them sit for 1 to 2 minutes. As they cool slightly, they will set into a perfectly soft, melt-in-your-mouth cookie.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Want to swap the peanut butter?<\/strong> You can easily swap it for <strong>Almond Butter<\/strong> or <strong>Sunflower Seed Butter<\/strong> (for a nut-free version). Just make sure to stir the jar really well before measuring so the mixture isn&#8217;t too oily!<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Making cookies with only three ingredients, no flour, and a total time of 10 minutes is entirely possible, but we have to use a clever baking shortcut. Because we aren&#8217;t [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20683"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20683\/revisions"}],"predecessor-version":[{"id":20685,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20683\/revisions\/20685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/20684"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}