If I were stranded on an island and could only bring one food with me I would without a doubt choose peanut butter. No hesitation. I've always been a peanut butter lover. As a kid, peanut butter and jelly was my favorite way to consume it, but as an adult I've found that it basically enhances everything it touches. Example, a banana on it's own is good, but maybe not great. Add peanut butter and it's something I find myself craving ALL THE TIME. Ezekiel bread toasted (almost burnt) topped with peanut butter is another favorite combinations of mine. It's also amazing in oatmeal! Another favorite form of peanut butter, although less likely to be able to be consumed daily, is peanut butter cookies.
I first fell in love with this particular recipe during my middle school days when I was a babysitting queen. One of the moms I babysat for introduced me to this recipe knowing that my go-to entertainment for the kids was baking and also knowing that keeping the list of ingredients minimal increased the chances of the recipe turning out amidst the chaos. (This is probably true for me whether children are under my supervision or not.) Since then this has been the peanut butter cookie recipe that I always turn to. They're naturally gluten-free and dairy-free so if those are things you need to consider, these are a winner. But whatever your dietary needs, the fact that they only require three ingredients makes them worth a try. And guys, I mean, it's peanut butter.
3-Ingredient Mini Peanut Butter Cookies (Gluten Free + Dairy Free)
- 1 cup natural peanut butter
- 1 cup raw sugar + 1/4 cup for rolling
- 1 egg
Preheat oven to 350 degrees. Grease a baking sheet. Combine the peanut butter and sugar. Add in the egg and combine with the peanut butter and sugar mixture. Scoop out the dough and roll into balls and then roll into the reserved sugar. Flatten cookies, using a fork, in a criss-cross pattern. Bake for 10-12 minutes or until golden brown. Allow to cool fully and enjoy!
