If you're looking for a less shameful way to eat peanut butter directly from the jar, look no further than this very quick, three-ingredient peanut butter cookie recipe.
My mom suggested these cookies, but both she and my dad were perplexed by the recipe. (There's no flour, you say? No flour?) No! I was surprised too. So while not "healthy," these cookies are vegetarian, gluten-free, and dairy-free. If you like to constantly eat milk products when you know you definitely shouldn't (guilty), that's a win!
After eating about five in one sitting, I gave the rest of these to my family and neighbors - before getting a photo of the finished product. Whoops! I re-made them with cashew butter, which is OK but not quite as tasty in my opinion. So the second photo is actually those (I won't tell if you won't).
It's also worth noting that you can add to this recipe - the original author reports some bakers like to add an extra egg, while you can also add a dash of vanilla, chocolate chips, or anything else, I suppose! Add too much and you may need to adjust the baking time.
Happy belated Easter, everyone!
Three-Ingredient Peanut Butter Cookies
(excerpted from Barefeet in the Kitchen: Cooking from scratch as simply as possible)
Ingredients
1 cup sugar
1 scant cup peanut butter
1 egg (or two!)
Instructions
Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!
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