This cookie dough is egg-free, no baking required, and comes together in minutes. It’s creamy, slightly chewy, naturally sweetened, and perfect for spoon-eating, rolling into bites, or chilling for a firmer texture.

⏱️ TIME & YIELD

  • Prep Time: 10 minutes
  • Chill Time (optional): 15–30 minutes
  • Total Time: 10–40 minutes
  • Yield: About 1½ cups cookie dough
  • Servings: 6–8 small portions

🧾 INGREDIENTS (ONLY 3)

1️⃣ Peanut Butter – 1 cup

  • Use creamy peanut butter for the smoothest texture.
  • Regular peanut butter works best.
  • Natural peanut butter is fine but must be very well stirred.

Substitutions:

  • Almond butter
  • Cashew butter
  • Sunflower seed butter (nut-free)

2️⃣ Maple Syrup – ½ cup

  • Provides sweetness and moisture.
  • Gives a soft, scoopable dough.

Substitutions:

  • Honey
  • Agave syrup

3️⃣ Oat Flour – 1 cup

  • Makes the dough safe to eat and gives structure.
  • You can use store-bought oat flour OR make your own.

How to Make Oat Flour at Home:

  1. Add rolled oats to a blender or food processor.
  2. Blend until very fine and powdery.
  3. Measure after blending.

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

Step 1: Mix the Base

In a medium mixing bowl:

  1. Add 1 cup peanut butter
  2. Add ½ cup maple syrup

Stir with a spoon or spatula until the mixture is:

  • Smooth
  • Fully combined
  • Glossy and thick

This step is important to evenly distribute sweetness.

Step 2: Add the Flour

  1. Gradually add 1 cup oat flour.
  2. Stir slowly at first, then more firmly as it thickens.
  3. Mix until a soft cookie-dough texture forms.

The dough should:

  • Hold its shape
  • Be soft but not sticky
  • Easily scoop with a spoon

Step 3: Adjust Texture (If Needed)

If dough is TOO THICK or DRY:

  • Add 1 teaspoon milk or water at a time
  • Mix well after each addition

If dough is TOO SOFT or STICKY:

  • Add 1 tablespoon oat flour
  • Mix and recheck texture

Step 4: Chill (Optional but Recommended)

  • Cover the bowl and refrigerate for 15–30 minutes
  • This helps firm the dough and improve texture

🍴 HOW TO SERVE

  • Eat straight from the bowl 🥄
  • Roll into cookie dough bites
  • Chill and slice into squares
  • Serve with apple slices or pretzels
  • Spread on toast or pancakes

⭐ TEXTURE & FLAVOR TIPS

  • For firmer dough, chill longer
  • For sweeter dough, add 1–2 extra tablespoons maple syrup
  • For creamier dough, use regular peanut butter instead of natural
  • Let sit at room temperature 5 minutes if chilled too firm

🔄 OPTIONAL ADD-INS (Not Counted in the 3 Ingredients)

Add after the dough is mixed:

  • Mini chocolate chips
  • Chopped dark chocolate
  • Cocoa powder (1–2 tablespoons)
  • Shredded coconut
  • Crushed cookies
  • Chopped nuts

🧊 STORAGE

  • Store in an airtight container in the refrigerator
  • Keeps fresh for up to 5 days
  • Can be frozen for up to 2 months
  • Thaw in the fridge or at room temperature before eating

🧁 VARIATIONS

  • Chocolate Cookie Dough: Add 2 tbsp cocoa powder
  • Protein Cookie Dough: Add 1–2 scoops vanilla protein powder (adjust liquid)
  • Nut-Free: Use sunflower seed butter
  • Single-Serve: Use 2 tbsp peanut butter, 1 tbsp syrup, 2 tbsp oat flour