Three Ingredient Peanut Butter Cookies Gluten and Dairy Free
Three Ingredient Peanut Butter Cookies Gluten and Dairy Free. In the US, they’ve been making these cookies since the 1930s; I’m a late adopter! Just three ingredients—peanut butter, egg, and sugar—create a soft yet crisp biscuit that bakes in no time. Within 40 minutes, you’ve mixed the ingredients, rolled and baked the cookies, cooled them, and filled your biscuit tin. They are gluten- and dairy-free, and you may already have the ingredients in your cupboards.
They are this simple: in one bowl, with a wooden spoon, you mix 1 cup of peanut butter (smooth or crunchy; I used crunchy), 1 cup of any sugar (I used soft dark brown sugar), and 1 egg. That’s it—this recipe requires no butter or flour. Roll them into small balls. I flattened them with my palm; however, traditionally, a fork is pressed down in a criss-cross pattern. While they don’t spread with crunchy peanut butter, it’s best to leave a little space between them just in case. In 8 to 10 minutes, they’re done. Although the tops don’t look cooked, they set into a soft-textured biscuit with a crispy base. And that’s it!
You’ll have cookies that are just the right balance of soft and crispy, with a subtle peanut butter flavour. Even non-peanut butter fans have enjoyed them! You can use any nut butter you like, and I trialled a batch using Lotus Biscoff spread instead of peanut butter. The Lotus Biscoff cookies turned out softer and spread into each other, but they were crisper than the peanut butter cookies. When cooked, they have a background hint of Biscoff flavour. These are worth a try if you have a jar of Biscoff spread in the cupboard. If you want, you can add vanilla or caramel essence to both recipes
The photo below shows the Lotus Biscoff Cookies
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- 1 egg
- 1 cup of sugar (I used dark soft brown sugar, but any sugar works)
- 1 cup peanut butter (smooth or crunchy – your choice)
- Line a baking tray with greaseproof paper.
- Preheat the oven to 180°C (fan 160°C).
- Mix the ingredients together.
- Roll into balls, then flatten with the palm of your hand or press with a fork in a criss-cross pattern.
- Bake for 8-10 minutes.
- Allow to cool completely on the baking tray before transferring to an airtight container.
