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?
Oh, and these babies will keep in your freezer for up to three months, if you have that kind of willpower. We don’t.
Courtesy of Yumna Jawad, creator of Feel Good Foodie.
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.