pb resize

Who here does not LOVE peanut butter cookies?

You DON’T? And you’re not allergic to peanuts?!?

I cannot even comprehend.

For the rest of us with normal taste buds, today’s post is a festival of peanut butter cookie goodness.

I could eat them every day.

But I don’t. Because I don’t want to be a Fatty Two By Four.

Shall we begin?

Vegan Three Ingredient Peanut Butter Cookies

  • 1/4 cup plain, unsweetened applesauce
  • 3/4 cup sugar (your choice here: coconut, date, turbinado, or the white cancerous kind…)
  • 1 cup peanut butter (I use Adam’s. Please, don’t use peanut butter flavored shortening here….otherwise known as Skippy or Jif. Yuck.)

Preheat oven to 350 degrees.

Combine all three ingredients with a mixer.

Once ingredients are combined, shape dough into small balls and place on an ungreased (or better yet, parchment paper lined) cookie sheet or stone. Criss cross each cookie ball with a fork.

Bake for ten minutes (or until golden, so they may need to bake a little longer depending on your oven).

Remove from oven and let sheet sit on a cooling rack for ten minutes before transferring cookies to another cooling rack.

Now for recipe number two! Identical to the first recipe except for one ingredient. Yes, you’ll notice I did copy and paste from the last recipe. I have things to do! Like eat peanut butter cookies.

Three Ingredient Gluten/Dairy Free Peanut Butter Cookies

  • 1 chicken or duck egg
  • 3/4 cup sugar (your choice here: coconut, date, turbinado, or the white cancerous kind…)
  • 1 cup peanut butter (I use Adam’s. Please, don’t use peanut butter flavored shortening here….otherwise known as Skippy or Jif. Yuck.)

Preheat oven to 350 degrees.

Combine all three ingredients with a mixer.

Once ingredients are combined, shape dough into small balls and place on an ungreased (or better yet, parchment paper lined) cookie sheet or stone. Criss cross each cookie ball with a fork.

Bake for ten minutes (or until golden, so they may need to bake a little longer depending on your oven).

Remove from oven and let sheet sit on a cooling rack for ten minutes before transferring cookies to another cooling rack.

And now for the more traditional peanut butter cookie, only without the allergens or Crisco like the ones Mom used to make. (You know what I’m talking about if you’re a child of the eighties or older. You probably also drank Tab. And ate copious amounts of Doritos. Which is why you are here because now you have food allergies or sensitivities.)

Allergy Free Peanut Butter Cookies

  • 1/2 cup Earth Balance spread
  • 3/4 cup natural peanut butter (Such as Adam’s)
  • 1 cup firmly packed light brown sugar (coconut sugar works well here too)
  • 1 Tb gluten free vanilla
  • 1 chicken/duck egg OR 1 Tb ground flaxseed and 3 Tb water
  • 1 3/4 cups gluten free flour
  • 1/2 tsp salt 
  • 3/4 tsp baking soda
  • (Optional) 1/2 cup Enjoy Life mini chocolate chips

Preheat oven to 375 degrees. 

In a medium mixing bowl, combine Earth Balance, peanut butter, sugar, vanilla and egg or replacer. Beat until thoroughly creamed together. 

Next add the dry ingredients: Gluten free flour, salt and soda. Blend until completely combined, being sure to mix in any dry ingredients from the bottom of the bowl.

If desired, add the chocolate chips.

Roll dough into 1 inch balls and place 2 inches apart on an ungreased or parchment lined cookie sheet. Criss cross each ball with a fork. 

Bake cookies for 10 minutes or until edges are golden and cookies are set.

Remove from oven and let sheet cool on a wire rack for at least ten minutes before transferring cookies to another cooling rack.

While cookies are cooling, make a nice pot of coffee or heat up a mug of chocolate almond milk to wash them down with.

 

Happy Being Nutty!

Advertisements