They’re gluten and dairy-free too!
By Sarah Ilston
With more and more of us turning to baking for some light stress relief and snacking at an all-time high thanks to a nation that’s mostly working from home, it comes as no surprise that searches for quick and simple two or three-ingredient recipes have surged recently.
But in challenging times like these, when normally basic baking ingredients like flour are scarcely found on supermarket shelves, people are now hunting for recipe ideas that can do without. Luckily for us, this delicious peanut butter cookie recipe is both.
Using just three ingredients, peanut butter, and egg and sugar – this flourless recipe takes a total of 23 minutes, including prep and cooking time, to make a batch of approx. 24 – 26 cookies.
These cookies are so moreish, your only challenge now is not to eat them all before you head out for a run.
Yields: 6 serving(s)
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Ingredients
- 260 g peanut butter (crunchy or smooth)
- 1 egg
- 175 g caster sugar
Directions
- Preheat oven to 180 C / Gas 4. and line baking trays with greaseproof paper.
- Combine the peanut butter, sugar and egg and mix until it forms a smooth dough. Add in chocolate chips or desiccated coconut flakes at this stage if you fancy.
- Drop spoonfuls of dough onto the prepared baking tray and place them a few inches apart on the sheet. Flatten them with a fork in a criss cross pattern.
- Bake in a preheated oven for 6 to 8 minutes, until they are golden around the edges. Try not to over-bake, these cookies are best when they are still soft and barely brown on the bottom.
- Let cookies cool for 5 minutes before serving.
- Keep in an airtight container for 3-5 days or freeze them with baking parchment between layers for a treat at a later date.
Add 25g more sugar (or swap in an alternative sugar substitute) or 60g less peanut butter according to personal taste
Makes approx. 24 – 26 cookies.
Original recipe from here.
