Easy & Delicious, 3 Ingredients Cookies to Satisfy all the Cravings (and they're Gluten-free!)
So here we are. You ate all your quarantine snacks but you're not such a great baker/cook! We got this very easy and super yummy cookie recipe you can make with just 3 ingredients you probably already have in your pantry.
Who would have thought you can make cookies with just three pantry staple ingredients! These cookies are gluten free and oh so delicious!
1 cup Peanut butter: Use smooth peanut butter for the best results (we tried crunchy peanut butter and yeah, don't do it)
3/4 cup Granulated sugar
1 Egg: Free run / organic if possible
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Mix peanut butter, sugar, and egg together in a bowl using an electric mixer or spoon, until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with the back of a fork, making a criss-cross pattern.
Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a cooling rack for a few more minutes.
Be careful not to overbake the cookies. Check on them after 7/8 minutes, and if the edges start to turn golden, you know they’re done. And keep in mind, these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
You can easily tweak the recipe to make it with less sugar, different nut butters and any add-ins you’d like! Maybe chocolate chips or coconut flakes!
Storage: When the cookies are completely cool, they can be stored at room temperature in an airtight container or frozen.
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through. Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
To make it vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
Instead of peanut butter, you could try with other nut butters, but they may be more crumbly.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 1 serving which is 2 cookies.
Calories: 240kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 139mg | Potassium: 193mg | Fiber: 2g | Sugar: 19g | Vitamin A: 26IU | Calcium: 15mg | Iron: 1mg