With only 3 main ingredients, these insanely delicious cookies are supremely nutritious and super easy to make, my 7-year old daughter makes them on her own! Lucky me!! They’re chockfull of protein and have a creamy decadence – sure to quell those cravings and give you an energy boost, any time of day. (A nut-free version is provided below)
Flourless Peanut Butter Cookies
1 cup of natural, unsweetened, peanut butter, at room temperature
1 egg, beaten
½ cup sugar (we use either coconut sugar or organic cane sugar)
Optional ingredients – 1 teaspoon pure vanilla extract, 1/4 cup pure dark chocolate chips or 1/4 cup dried fruit (raisins, cranberries) or 1/4 cup chopped peanuts, 2-3 tablespoons unsweetened cocoa powder (for a chocolatey delight!) – or omit these altogether!
Preheat oven to 325 degrees F.
Using a regular spoon, in a medium bowl, mix the peanut butter with the egg until well incorporated. (Add the vanilla, if you’re using it). Slowly pour in the sugar until it thickens and forms into a cookie-dough consistency. (If you’re using cocoa powder, stir it in now. Stir in the chocolate chips/dried fruit/nuts if you decide to add these optional ingredients). Form “golf-ball” sized balls onto a greased (or parchment-lined) baking sheet to make exactly 12 cookies. Gently flatten each ball with a fork, ensuring to leave about 1-2 inches of space in between each cookie. Convection bake for 16-18 min, until they begin to get golden tops. Let them rest for 10-15 minutes to allow them to cool and set. They can then be transferred to an airtight glass container for storage, or served and enjoyed!
Looking for a Nut-Free “Peanut” Butter Cookie?
Replace the peanut butter with natural (unsweetened) sunflower seed butter (or sometimes referred to as sunflower seed paste). Add 2-3 tablespoons unsweetened cocoa powder (for a chocolatey delight that helps to soften up the flavour of sunflower seed butter, or omit altogether). Follow the rest of the directions accordingly.