Peanut Butter Cookies!
Three ingredient peanut butter cookies that are naturally gluten and dairy-free! Easy peanut butter cookies are quick to mix up and only take about 10 minutes in the oven.
Ingredients
- 1 cup creamy peanut butter (I use a natural peanut butter, unsweetened and no salt).
- 1 cup sugar (I use coconut sugar).
- 1 large egg
Instructions
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Gather and measure ingredients. Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Add the ingredients to a medium-sized mixing bowl. Stir to combine.
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Scoop the cookie dough, using a one tablespoon scoop, small ice cream scoop and mold into a ball and shape into a cookie. Place on the baking sheet.
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Bake cookies for 10 minutes until the edges are slightly golden brown.
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Let cool on a baking pan for about 5 minutes.
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Transfer cookies to a cooling rack and let completely cool.
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Store in an airtight container for up to a week. May freeze cookies for a few months.
Recipe Notes
Baking and Recipe Tips:
- Do not overbake. Since the cookies are made with nuts, it's important to just bake the cookies until the edges are slightly browned/golden. The bottoms would be the first place to burn so keep an eye on them while they bake.
- Use creamy peanut butter. I use an organic natural no salt no sugar peanut butter that works great.
- Let the cookies cool for a few minutes on the baking pan as the cookies will be soft when they come out of the oven.
Substitutions:
- Another nut butter such as almond butter would work to replace the peanut butter.
- The coconut sugar could be replaced by another sugar.