These 3-ingredient peanut butter cookies have 8 grams of protein per cookie (more than 1 egg!) and 12 grams of net carbs, making a good snack or dessert if you’re looking to support blood sugar levels. This recipe uses ‘flax-eggs’ for an egg-free version, but the recipe can be modified to use regular eggs.
Low In Refined Carbohydrates
These cookies don’t contain any grains, including oats and wheat flour. So, although you won’t get the chewy gluten-y bakery-style cookie we are so used to, you will get a cookie that is low in carbs with only 12 grams of net carbs per cookie.
Why use sugar when you can use maple syrup? Maple syrup not only has a lower glycemic index than regular sugar (breaks down more slowly into glucose and has a lesser effect on our blood sugar levels), it also lends a delicious maple flavour to the cookies.
Good Source Of Protein
Just one cookie contains 8 grams of protein! This is more protein than 1 egg. Including a source of protein with desserts and sweets helps to stabilize blood sugar levels. Another favourite high protein cookie recipe – Seedy Peanut Butter Oatmeal Cookies.
Thanks to the higher protein and healthy fat content of these cookies, they won’t spike blood sugar levels as much as a conventional cookie. Maple syrup is also a better option than regular table sugar for blood sugar levels.
The trick to the perfect consistency is to not over-bake them. You will know they are done baking when you can lightly tap the cookies and there is a small amount of resistance.
Using Salted Peanut Butter
Try to use a natural peanut butter, making sure there are no funny ingredients or added oils. My favourite natural peanut butter is 100% natural and does NOT separate – there is no oil on the top and no stirring is required. Using salted peanut butter omits the need to add salt to this recipe. Salt helps to enhance the flavour of the cookie; if your peanut butter is unsalted, add 1/4 teaspoon of salt to the recipe.
Making These Cookies Without Eggs
This recipe uses a flax-egg instead of an egg. Flax-eggs are convenient for when you don’t have eggs on hand, or if you prefer not to use eggs (vegan, ethical reasons). The best flax-egg recipe I have found is 1 tablespoon of ground flax to 2 1/2 tablespoons of water.
Can I Use Honey Instead of Maple Syrup?
Honey can be used in this recipe in place of maple syrup. When using honey in baking always reduce the temperature by 25°Fahrenheit as honey makes baked goods brown more easily. The cooking time may need to be increased by 5 to 7 minutes.
Can I Use Almond Butter Instead of Peanut Butter?
Almond butter (or any other nut butter) can replace the peanut butter in the recipe at a 1:1 ratio. For a nut-free cookie try tahini paste or sunflower seed butter.
Adding Chocolate Chips
For something a little extra special, I love adding 1/2 cup of dark chocolate chips (vegan) or even better getting a block of quality dark chocolate and chopping half of it into small chocolate chip-sized chunks. Add this to the batter before baking – see Healthy Soft Pumpkin Cookies for a photo example of this.
Adapted Three Ingredient Peanut Butter Cookie
All Recipes is the first recipe that comes up for Three Ingredient Peanut Butter Cookies. This version contains refined sugar, egg, and makes up to 20 small cookies (not specified). This recipe has been adapted to use no refined sugar, and no egg (vegan alternative). I have found that the recipe forms 8 good-sized cookies that are nice and satisfying. The larger cookies require a longer baking time.
More Cookie Recipes
Try these tasty cookies:
Three Ingredient Peanut Butter Cookie | Vegan
- 1 cup peanut butter natural and salted
- 1/3 cup maple syrup real
- 1 tbsp flaxseed ground (+ 2 1/2 tbsp water for flax-egg) or 1 egg
- Preheat oven to 350° Fahrenheit. Line one baking tray with parchment paper.
- To make a flax-egg, mix 1 tbsp ground flaxseed with 2 1/2 tbsp water and let sit for 5 minutes to thicken.
- Add all of the ingredients to a large bowl and mix well. If the mixture looks a bit runny, let it sit for 5-10 minutes to thicken up.
- Evenly divide the batter into 8 cookies, they should be about 2" in diameter. Make sure to space the cookies apart as they will spread during the cooking process.
- Bake for 18-20 minutes (I baked mine for 20 minutes). You will know when they are done as they will be slightly firm to the touch. Let the cookies and cool slightly and firm up further before moving onto a cooling rack.