Easy peanut butter cookies

Will makes peanut butter cookies - just 3 ingredients

Recipes from labels

Vinny and I had the greatest time at the cottage this summer. One of the things we did was experiment with recipes on the labels of foods we brought with us.

“Let’s try peanut butter cookies,” said Will, studying the label on the jar of one of his favorite foods. “There’s only three ingredients. And we have them all!”

“What do we need?” Vinny asked, feeling a little suspicious.

“Just peanut butter, sugar, and eggs,” Will said.

“That sounds crazy!” Vinny shook his head. “Cookies need flour, too. They’ll never be any good.”

“They wouldn’t put a recipe on millions of labels if they hadn’t tried it out,” said Will.

Will had a point. So we tried it out, too. But we used coconut palm sugar instead of the white granulated stuff. And we cut the quantity in half, using just 1/2 cup rather than the 1 cup called for. Processed peanut butter contains sugar, anyway, and we all know how important it is to keep sugar content in the foods we eat as low as possible. Besides, coconut palm sugar tastes sweeter than ordinary sugar, so we can get away with using less.

Our peanut butter cookies with just three ingredients turned out to be very good… moist and crumbly. And even gluten-free!

Easy peanut butter cookies

Easy peanut butter cookies
Makes 24 to 30 pieces

  • 1 cup peanut butter
  • 1/2 cup coconut palm sugar (or 3/4 cup white sugar, if you must)
  • 1 egg

Optional

  • 2 tablespoons almond or peanut pieces
  • 30 peanut butter chips to decorate
  • The Other Chapter suggests adding cocoa to make chocolate fudge peanut butter cookies – yum!
  • E2 Bakes suggests sticking a Lindor chocolate into the middle of these cookies. Fab idea!
  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Combine the peanut butter, sugar and egg. Mix until smooth.
  3. Roll heaping teaspoons of dough into balls and place onto the prepared baking sheet. I got five in the first row and four in the spaces in the second row, etc. Press them flat with a fork.
  4. If you have any peanut butter chips, decorate each cookie with one before baking (optional).
  5. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Mine were in for 10 minutes and were very good. It depends how thick they are. Mine were a bit too thick. Try to flatten yours out a little more. Don’t over-bake.
  6. Move to a wire rack and cool completely before packing them in an airtight tin for keeping… or what the heck – just eat them!

Peanut butter nutrition

A serving of peanut butter has 3 mg of the powerful antioxidant vitamin E, 49 mg of bone-building magnesium, 208 mg of muscle-friendly potassium, and 0.17 mg of immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions.

Remember that processed peanut butter often contains foods other than peanuts that may not be as good for you… like sugar and salt. Also, peanut butter contains a fair bit of fat, more fat than it has protein. So use moderation.

We use coconut palm sugar instead of ordinary sugar. Because it’s sweeter, we can use less. And it has a lower glycemic index, which means smaller sugar spikes. Enjoy!

Will makes peanut butter cookies - just 3 ingredients

These thinner versions were crispier and required only 8 minutes baking time.

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5 Comments (+add yours?)

  1. Arthur in the Garden!
    Nov 29, 2016 @ 15:58:36

    Perfect!

    Reply

  2. Brenda Mamer
    Nov 29, 2016 @ 15:32:19

    I’ve been using this recipe for a long while now and everyone loves them and can’t believe they are gluten free. Good to know about the sugar! I usually make them with crunchy peanut butter which is great too.

    Sent from my iPad

    Reply

  3. Javy Dreamer
    Nov 29, 2016 @ 14:35:38

    Reblogged this on Recipe Dreams and commented:
    Can’t have enough home made cookies, specially warm!

    Reply

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