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3-Ingredient Peanut Butter Cookies Recipe

You want cookies and you want them, well, yesterday. Behold, these peanut butter cookies—courtesy of Feel Good Foodie blogger Yumna Jawad—require a mere three (3!) ingredients and take 20 minutes total to make.

This recipe is already naturally dairy- and gluten-free, but Jawad says you can try making the cookies vegan with a flax egg (combine one tablespoon flaxseed with two tablespoons water and letting it rest for five minutes). You can also try swapping the peanut butter for another nut butter, because why not?

These cookies hold true to their 20-minute promise—it was stupid-easy to mix the dough, with the added benefits of needing one bowl and no stand mixer. The recipe calls for using a no-sugar-added peanut butter, but I had exactly enough of my regular-ole Jif (with sugar) to make a batch, so I felt compelled to wing it. The cookies turned out absolutely fine albeit slightly sweet, so I think you could either heed the advice in the recipe or perhaps add a ½ teaspoon of salt to the batter if you want to use standard peanut butter (or, even better, sprinkle the freshly baked cookies with flaky saltlater

These cookies hold true to their 20-minute promise—it was stupid-easy to mix the dough, with the added benefits of needing one bowl and no stand mixer. The recipe calls for using a no- sugar- added peanut butter, but I had exactly enough of my regular-ole Jif (with sugar) to make a batch, so I felt compelled to wing it.

The cookies turned out absolutely fine albeit slightly sweet, so I think you could either heed the advice in the recipe or perhaps add a ½ teaspoon of salt to the batter if you want to use standard peanut butter (or, even better, sprinkle the freshly baked cookies with flaky salt later ). I didn't try the recipe with it, but I could see almond butter being a fine substitute, too. And while the recipe calls for baking the cookies for 9 to 10 minutes, mine needed a minute or 2 more to be fully set.

Oh, and these babies will keep in your freezer for up to three months, if you have that kind of willpower. I don't.

Courtesy of Yumna Jawad, creator of Feel Good Foodie.

Espresso Chocolate Chip Cookies

122 calories

8g fat

12g carbs

4g protein

10g sugars

1 cup peanut butter (preferably no sugar added)

¾ cup granulated sugar

1 large egg

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a large bowl, combine the peanut butter, sugar and egg. Using an electric mixer or spoon, mix to combine until smooth and creamy. Scoop and roll the dough into small balls (you should get about 18) and arrange them on the baking sheets. Flatten each ball with the back of a fork, making a crisscross pattern.

3. Bake the cookies until set and just golden brown at the edges, 9 to 10 minutes. Cool the cookies on the baking sheets for about 2 minutes before moving to a cooling rack to cool completely.

Beat The Winter Blues With These Bright Cookies

Winter is citrus season, so let these orange-infused cookies snap you out of any seasonal doldrums and brighten your day.

This recipe is inspired by a favorite orange olive oil cake that is made with polenta. Olive oil replaces butter in the cookie dough, which results in a soft and chewy cookie, mildly redolent with the oil.

Stoneground cornmeal is added to the flour mix to deliver satisfying crunch to every bite without compromising the cookie's delicate texture.

These cookies are light and delicate. Do not skimp on the orange zest, which should ripple throughout the cookie. Use a high-quality extra-virgin olive oil with a mild flavor — nothing too grassy or peppery — so the oil will gently perfume the cookies without overwhelming.

Bake the cookies until set and the tops are crinkled, but without coloring. The texture of the cookie will be soft and chewy with firm exterior. Resist baking them until golden, which will result in a crunchy cookie with a toasty flavor that (while pleasant) will overpower the fragrance of the orange and olive oil.

Orange Olive Oil Cookies

Active time: 20 minutes

Total time: 35 minutes

Yield: Makes about 24

Ingredients:

2 cups all-purpose flour

1/4 cup stoneground cornmeal (medium grind)

1 teaspoon kosher salt (or 1/2 teaspoon if using table salt)

1/2 teaspoon baking soda

1 cup granulated sugar, plus more for rolling

1/2 cup extra-virgin olive oil

1 large egg, room temperature

2 tablespoons fresh orange juice

Zest of one untreated orange

1/2 teaspoon vanilla extract

Directions:

Heat the oven to 350 degrees. Line a baking sheet with parchment.

Combine the flour, cornmeal, salt and baking soda in a bowl and whisk to blend.

In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, oil, egg, orange juice, zest and vanilla. Mix on medium speed until well combined, about 30 seconds. Add the dry ingredients and mix until the dough comes together.

Put 2 to 3 tablespoons sugar in a small shallow bowl.

Scoop out and gently shape 1 tablespoon-sized balls of dough. Roll in the sugar, then arrange on the baking sheet about 2 inches apart and press gently to slightly flatten.Bake until the tops of the cookies are crinkled without coloring, about 12 minutes. Transfer the pan to a rack and let the cookies cool completely.

Store the cookies in an airtight container for up to 3 days or freeze for up to one month.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.Com.

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