Easy Grain-Free Peanut Butter Cookies (Just 3 Ingredients!)

Easy Grain Free Peanut Butter Cookies Easy Grain Free Peanut Butter Cookies (Just 3 Ingredients!)

Since going grain-free last June, desserts have become somewhat challenging. I’ve mostly been doing fresh fruit (or nothing at all), but sometimes you just want something with a little crunch to it. Enter the world’s easiest peanut butter cookie recipe. Three ingredients. Two minutes to mix them up. Another 10 minutes to bake.

These cookies are so quick and easy to make that my kids handled the recipe all by themselves. My job was just to photograph them (and, um, eat them).

Totally gluten- and grain-free, these cookies — I confess — aren’t exactly “healthy”, thanks to the cup of sugar. But for a quick sweet treat, you can’t beat them!

3 Ingredient Peanut Butter Cookies GrainFree GlutenFree1 Easy Grain Free Peanut Butter Cookies (Just 3 Ingredients!)

What’s your favorite easy dessert recipe? Do you also have a weakness for peanut butter?

Thanks to Caroline and Jennifer for sharing this recipe with me!

Comments

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Comments

  1. My friends all know I keep a kosher home, so when I tell them that I’m bringing “bacon and eggs” to the party, there is usually an awkward pause. These are fun to make and quite tasty.
    Depending on how many of these you want to make, melt some white chips or white bark in the microwave.
    Ingredients: white chocolate chips or bark, melted; thin pretzel sticks, yellow M&M’s – adjust the quantity of the ingredients by how many “bacon and eggs” you want to make.
    • On a piece of waxed paper, place 2 thin pretzel sticks side by side, about 1 inch apart (these are the “bacon” strips).
    • With a spoon, drop a blob of melted bark in the center of the 2 sticks (this forms the “egg whites” sitting on the “bacon”)
    • Quickly place 2 yellow M&M’s on the bark (to form the yolks).
    • Let set on waxed paper until bark hardens up again.
    • Remove gently from waxed paper, being careful not to break the pretzel sticks.
    • Store in a covered container.

  2. Do you think we could use less sugar in this recipe?

  3. Juli Bell says:

    how about dipping in melted chocolate or driziling on top?

  4. I make these with homemade almond butter on Pesach! Our hands down favorite Pesach treat.

  5. galileegirl says:

    I would love an update on your grain-free journey!?!?!

    • Mara Strom says:

      Tziona – It’s going pretty well. I do eat rice and corn – which helps me to feel like I’m not depriving myself. I faltered in late Nov/Dec – just life craziness and I went for the easy stuff. I started getting headaches again – which had all but disappeared when I was strictly grain-free. That alone is a good reason for me to stick to this, since those headaches are a serious drag!

      It’s much easier than I would have though, honestly. Just kind of changing your mindset – and eating things on salad or quinoa or rice, rather than on pasta, yk? (The thing I miss the most is pizza, so sometimes I do eat that on Thursday nights. Although the cauliflower pizza is a pretty good substitute.)

  6. is there something you could replace the egg with? My nephew has allergies to things I could use the almond butter for the peanut butter but need to replace the egg as well.

    • Mara Strom says:

      I haven’t personally tried these, Rachel, but I’ve read that you can usually substitute egg with either 1/4 cup of applesauce or well smashed banana, or with 2.5 tsp ground flax seeds and 3 tablespoons of water. If you try either, let me know how it turns out for you! Good luck.

  7. That recipe sounds really quick and easy. I bet the sugar could be cut down some, too!

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