This recipe originally came from my friend Abby, who has a delightful blog called Manila Spoon.  Besides being incredibly easy, they are incredibly satisfying and grain free to boot. My gluten-free dad adores them, yet those who can eat wheat flour always rave about them, too.

After Amber Shea Crowley provided a guest post on the various natural sweetener options, I thought the timing was perfect to remake these cookies using one of my favorite options to granulated sugar:  coconut sugar.  I use a cup for cup substitution in this recipe and they taste every bit as delicious as the regular refined sugar option.  With regard to eating, I very much subscribe to the everything-in-moderation approach (as witnessed by the cookies dipped in chocolate, below), so this is presented as an option if you would like to explore an all-natural alternative.  To see the full sweetener list as described by Amber, click here.

Three Ingredient Peanut Butter Cookies

Three Ingredient Peanut Butter Cookies

Vanilla is a nice extra so feel free to turn these cookies into a four-ingredient treat. For extra decadence and a fifth ingredient, consider dipping half the cookie in white or dark chocolate.

When first removed from the oven, these cookies are slightly crumbly but firm up nicely once cooled. I like to store them in the refrigerator where they will last for over a week…not that they actually will!

  • 1 cup smooth or crunchy peanut butter (see notes)
  • 1 egg
  • 1 cup granulated sugar (may substitute coconut sugar for an all-natural option)
  • optional: 1 teaspoon vanilla

  1. Preheat the oven to 375 degrees F. Mix all ingredients in a large mixing bowl.
  2. Drop rounded tablespoonfuls onto a parchment lined cookie sheet. (I used a large ice cream scoop, filling and leveling off each scoop. This produces 10 large, perfectly shaped cookies.)
  3. Flatten with a fork and bake for 9-10 minutes or until just cooked through. The cookies will firm up a bit as they cool.
  4. Enjoy!!!

Notes

When making this recipe with coconut sugar, the cookies brown sooner, so I cook for a minute or two less than the granulated sugar option. If using this ingredient, check the cookies a few minutes early so as not to burn them.

I prefer natural peanut butter for this recipe, but regular will work. If using regular and the batter isn’t firm enough for easy scooping, simply refrigerate for 15 to 20 minutes.

http://fountainavenuekitchen.com/three-ingredient-peanut-butter-cookies/


 

What’s one more ingredient when it’s chocolate??!! Dark chocolate is a delicious choice for dipping, but white chocolate is a surprisingly delightful combination, too!