3 Ingredient Peanut Butter Cookies (gluten-free, sugar-free, dairy-free)


3 INGREDIENT PB COOKIES

The best 3 ingredient healthy PB cookies

These are literally the best and easiest peanut butter cookies ever – there are only 3 essential ingredients, and they are totally healthy. They’re perfect.

This recipe is 100% gluten, refined sugar and dairy free. These little cookies are also packed with healthy protein.

And here’s a little tip: If you measure out the batter to make 20 cookies before baking, then each cookie will only contain 100 calories – which is the perfect amount of cal for a cheeky high-protein healthy snack!

Make sure that you check out my YouTube video below, where I’m showing you how to make these cookies step-by-step. I hope that you love this recipe as much as I do!

Liezl Jayne xo



THE STORY OF THE 3 INGREDIENT COOKIE

I’m obsessed with these 3 ingredient PB cookies

I started making these 3 peanut butter cookies about 6 or 7 years ago (if I’m remembering correctly). I was living in the US at the time with my best friend from Canada (she is obsessed with peanut butter, Lol!), and one day her granny emailed her from Canada with this recipe – she was like “You have to try this 3 ingredient peanut butter cookie recipe”.

So we gave it a try, and we couldn’t get enough – we made them ALL the time! It was so funny! Except instead of using refined sugar (like the original recipe used), we preferred to use a healthier sugar alternative.

I like to use pure coconut sugar, but you can also use xylitol sugar too. Another option is to use 100% pure maple syrup or raw honey, but if you use a liquid syrup then your cookies will be a bit softer (so just keep this in mind).


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THE RECIPE

Ingredients:

-1 cup unsweetened peanut butter (smooth or crunchy)

-2/3 cup pure coconut sugar (or xylitol sugar)

-1 egg

Optional Ingredients:

-pinch cinnamon (1/4 teaspoon)

-pinch ground vanilla powder (or pure vanilla extract)

-tiny pinch sea salt (don’t add salt if your PB has added salt)

(recipe makes roughly 16-22 cookies)


*I like to use pure coconut sugar, but you can also use xylitol sugar too. Another option is to use 100% pure maple syrup or raw honey, but if you use a liquid syrup then your cookies will be a bit softer (so just keep this in mind).

*If you measure out the batter to make 20 cookies before baking, then each cookie will only contain 100 calories – which is the perfect amount of cal for a cheeky high-protein healthy snack!


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THE METHOD

Instructions:

-Preheat oven to 180°C/ 360°F

-Line a baking tray with parchment paper (you don’t even need to grease your tray, there’s enough natural oils in the peanut butter – and so you should be able to lift the cookies easily)

-Mix the egg, peanut butter and coconut sugar together in a bowl

-It’s sometimes easier to mix the batter with a fork when it starts to get thick

-Add the optional ingredients if you want to (cinnamon, vanilla, pinch sea salt)

-Give the batter a quick mix with your hands so that it looks like cookie dough

-Using your hands, roll the batter into little balls (roll them between the palms of your hands) and place on the baking tray

-Spread the cookie dough balls out on the tray, so that they all have enough space between them

-Gently press each cookie dough ball onto the tray to give it a cookie shape

-And then optionally, you can also gently press the back of a fork onto each cookie to give it some cute little lines

-Bake the cookies at 180°C/ 360°F for 8-12 minutes (depending on if you prefer your cookies a little softer, or more crunchy)

-I like to bake my cookies for 12 minutes

-After baking, remove the cookies from the oven (take note that they won’t look cooked yet, but they are – they need to cool to set)

-Leave the cookies to cool (so that they can set properly) before lifting them from the tray

-Once cooled, eat and enjoy!

-Delicious served fresh out of the oven with a glass of unsweetened almond milk (you can also use coconut milk or another milk)

-Once cooled, store in an airtight container to keep fresh, they should last up to a week in an airtight container

Made with love by Liezl Jayne xo


CAL BREAKDOWN

Calories per cookie and per batch:

1 cup unsweetened peanut butter = 1518 cal

2/3 cup coconut sugar = 480 cal

1 egg = 80 cal

Batch calorie total: 2078 cal

Calorie per cookie (batch of 20 cookies): 103 cal

TOTAL: Roughly 100 calories per cookie


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Photos and video by Liezl Jayne Strydom – for liezljayne.com

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2 Comments

  1. Jenn
    December 5, 2016 / 3:28 am

    can’t wait to try this recipe! are the cookies more crunchy or soft in the middle?

    • Liezl Jayne Strydom
      December 6, 2016 / 5:10 am

      They’re slightly soft in the middle – but this all depends on how long you bake them. If you bake them longer, they will become slightly crunchier 🙂

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