These just may be the easiest cookies you’ve ever made!
With just an egg, sugar and peanut butter you can have these cookies in the oven in less than 10 minutes – and they are so, so good! Naturally gluten- and dairy-free, rich and tender, you will find yourself making these on the regular, we guarantee!
We’re sharing two variations on the basic recipe, but feel free to keep going! Check the notes for other suggestions; how will you make them?
3-Ingredient Peanut Butter Cookies:
For the basic batter you’ll need:
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
Pre-heat the oven to 350 degrees; line 2 baking sheets with parchment paper.
Beat the ingredients till fluffy and well combined, then use a tablespoon or cookie scoop to scoop the batter onto your prepared baking sheets.
For variation #1:
After you scoop the cookies onto your sheets, top with a bit of flaky sea salt. Bake for 8 – 10 minutes or till light golden brown around the edges. Transfer to a wire rack to cool completely.
For variation #2:
After you scoop the cookies onto your sheets, flatten with a fork, making a cross-hatch pattern. Bake for 8 – 10 minutes or till light brown around the edges. Transfer to a wire rack to cool completely.
While the cookies are cooling, melt 1 cup of chocolate chips with 1 tablespoon of coconut oil in the microwave or on top of a double boiler. Drizzle over the cooled cookies and let set before serving.
Other variations:
1. Add chocolate chips, dried fruit or chopped nuts to the batter before scooping.
2. For vegan cookies substitute the egg with a “flax” egg, made by combining 1 tablespoon of ground flax seed meal with 3 tablespoons of water.
3. Use your thumb or the end of a wooden spoon to make an indent in the cookies prior to baking. Let the cookies cool for 5 minutes, then fill the indents with your choice of jam or preserves.
