Pantry Challenged: 3-INGREDIENT PEANUT BUTTER COOKIES
This past week, I found flour to be a hard item to get my hands on. The good news is that it inspired these ridiculously yummy, super easy-to-make cookies. Watch the video below and let me know what you think in the comments section. Hope you enjoy! :)
3-INGREDIENT PEANUT BUTTER COOKIES
makes about 15 cookies
INGREDIENTS
1 cup creamy peanut butter (substitutions: almond butter, crunchy peanut butter, sunflower butter is great for peeps with nut allergies)
1/2 cup sugar (substitutions: brown sugar, honey, maple syrup, Steen’s cane syrup, monkfruit sweetener)
1 egg (substitution: 1/2 banana, mashed)
Optional additions:
These cookies work beautifully with just the 3 above ingredients. But if you want to get fancy, here are some ideas.
1/2 cup of any of these: chocolate chips or any baking chips, additional nuts, dried fruit, shredded coconut
1 teaspoon vanilla
sea salt- sprinkled on top of baked cookies when they first come out of the oven.
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, mix all three ingredients until smooth followed by any of your optional added ingredients.
Scoop out 1-inch balls with a scooper or just roll between your hands and place on a cookie sheet lined with parchment paper or greased well. Balls should be just a little smaller than a golf ball.
With the back of a fork, press a criss cross pattern on each cookie. They will be a bit sticky.
Bake cookies for about 10 minutes just until the edges get the slightest bit golden brown.
Let cool for 5 minutes.
These cookies store beautifully and will last up to two months, properly wrapped in the freezer.
