Flourless, refined sugar free, 3-ingredient peanut butter cookies
Flourless, refined sugar-free 3-ingredient peanut butter cookies
Soft and slightly chewy, these easy to make peanut butter cookies are ready to eat in less than 20 minutes, with barely any cooling time needed. With just three main ingredients, they’re the perfect healthy snack when you’re craving something sweet but still low in sugar and free of any nasty added ingredients.
PREP TIME: 10 MINS
COOK TIME: 8 MINS
TOTAL TIME: 18 MINS
The beauty of these peanut butter cookies is in the utter simplicity of the recipe. The main base just consists of peanut butter, an egg and a sweetening agent (honey, maple syrup, agave syrup or even sugar if preferred – take your pick), while recommended extra flavours are as simple as a pinch of salt, some mixed spice or cinnamon and vanilla extract.
The best part is that they are low in sugar, free of absolutely anything refined, and take most of their calories from the peanut butter. Calorie content aside, PB is rich in inflammatory-fighting antioxidants and a great source of plant protein.
The higher fat content also helps slow the digestion of the sugars in these cookies, giving you much less of a blood sugar spike and subsequent crash than shop-bought cookies loaded with refined sugar.
Peanut butter – ideally, use 100% natural peanut butter with no added sugar or preservatives. Crunchy or smooth versions both work great for this recipe. You can easily swap it for any other nut or seed butters that you have on hand – almond, cashew or seed butters are all delicious substitutes.
Egg – use one egg per 160g peanut butter to bind the mixture together into a cookie dough consistency.
Honey – for a natural, unrefined sweetener, honey works really well. It’s also sticky enough to help give the mixture some added squidginess (a very technical baking term)
Salt – if using unsalted peanut butter, add a few pinches of salt to bring out the flavour. Otherwise, omit this ingredient to avoid making the cookies too salty
Mixed spice or cinnamon – an absolutely key ingredient in my opinion, but can be omitted for a plainer cookie. Feel free to mix up different ratios of cinnamon, mixed spice and nutmeg
Vanilla – again, an optional extra, but adds an extra something to the final taste
This recipe is my favourite kind of super simple, all-in-one mix method.
Initial preparations – cover a baking tray with non-stick baking parchment (easiest to do this first, as you will have oily hands by the time you need the prepared tray). Then preheat the oven to 350F or 175C.
Beat the egg, using a fork and a medium sized bowl.
Then add the peanut butter, honey, vanilla, spices and salt and continue to beat together until fully incorporated. The final dough should be very thick and hard to stir.
Scoop a small spoonful of mixture and shape into a rough ball using clean hands. Place the ball on the prepared baking tray and repeat for the remaining mixture (see image below)
Using a fork, press firmly down once or twice on each dough ball to squish into a flat cookie shape.
Then, place in the oven to bake for 8 minutes, or until a pale golden brown on top. Depending on the quality of peanut butter used, you will probably see some oil bubbling around each cookie on the baking tray – this is fine. Don’t overbake as this will cause the cookies to dry out too much.
Leave to cool for at least 5 minutes, then enjoy. These cookies are great on their own, or dunked into a glass of cold milk.
These cookies are best enjoyed straight away, but can be stored in an airtight container for up to 5 days after baking.
They can also be easily frozen – just place in a sealed container in the freezer for up to 6 months. To defrost, remove and leave at room temperature for 2 hours until fully thawed.
Flourless, refined sugar-free easy peanut butter cookies (gluten-free, dairy-free)
- Small mixing bowl
- Baking tray
- 160 g natural peanut butter
- 1 medium egg
- 60 g honey
- 1 pinch salt
- 1.5 tsp vanilla extract (optional)
- 2 tsp mixed spice (optional)
- 30 g flaked almonds (optional)
- Preheat the oven to 350°F or 175°C. Then, cover a baking tray with non-stick baking parchment
- In a medium sized mixing bowl, use a fork to beat the egg. Then add the peanut butter, honey, vanilla, spices and salt and continue to beat together until fully incorporated, and a thick doughy mixture has formed
- Use a dessert spoon to scoop a spoonful of mixture and shape into a rough ball using clean hands. Place the ball on the prepared baking tray and repeat for the rest of the cookie dough
- Using a fork, press firmly down once or twice on each dough ball to squish into a flat cookie shape, leaving decorative lines to mark the surface of each cookie
- Use oven gloves to place the tray in the oven to bake for 8 minutes, or until the cookies have turned a pale golden brown. Do not over-bake as this will cause the cookies to dry out too much
- Leave to cool for at least 5 minutes before eating. Enjoy these cookies on their own, or dunked into a glass of cold milk