These simple three ingredient peanut butter cookies are soft and satisfying, and naturally gluten-free, dairy-free, and diabetes -friendly. Simply mix all three ingredients and bake.
1tbsp flaxseedground (+ 2 1/2 tbsp water for flax-egg) or 1 egg
Instructions
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.
Notes
Making Three Ingredient Peanut Butter With Egg
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. You can replace the 'flax-egg' with 1 regular egg.
Using 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.
Substituting Almond Butter For 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.