1-2-3… Peanut Butter Cookies
Here’s a great recipe when you’re craving a quick treat. Only THREE ingredient cookies and perfect for my gluten-free readers! For a healthier version, I like to use natural peanut butter and sub the sugar with honey- but do keep in mind, this will make your dough a bit stickier. You can refrigerate the dough for about 30 minutes to help with that.
3-Ingredient Peanut Butter Cookies
Makes about a dozen cookies
1 cup peanut butter (smooth or crunchy depending on your taste)
1/2 cup honey (you can also use 1/2 cup white sugar)
1 large egg
Ok… I cheat a bit and add a 4th ingredient! A tiny pinch of sea-salt on each cookie before baking. Not a must, but I do think it takes this easy-bake cookie to the next level!
Preheat oven to 350 degrees
In a large bowl, combine first three ingredients and mix with a large spoon until well combined.
Scoop about a tablespoon of dough per cookie, and roll into a ball. You may find the dough is too soft (especially if you are using natural peanut butter) -if so, chill in the refrigerator for about 30 minutes to stiffen up before rolling into balls.
Gently press down on each cookie with a fork in a criss-cross pattern. Dip fork in water in between presses if dough gets sticky. Sprinkle with a pinch of sea salt if you are using the magical fourth ingredient!
Bake for 10-15 minutes. Cookies will still be soft on the inside.
*Cookies can be frozen in a freezer-safe container for at least 1 month.
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