Flora Foodie

5-Ingredient Peanut Butter Cookies

I had a serious urge to bake peanut butter cookies this morning.  

When I was checking out at the grocery store, a box of non-vegan cookies screamed out at me so I rushed home and made cookies before I cooked anything I had actually bought groceries for or planned to make for my blog posts this week.  

So impatient. 


But with such wonderful results, how can I stop myself?! 

yields 10 cookies
1/2 C peanut butter
1/2 C flour
1/4 C sugar
1 egg replacer (I use Ener-G)
1 t vanilla extract

Preheat oven to 350 degrees.  

Mix all ingredients together.  Divide dough into 10 pieces.  Roll each one into a ball, flatten on an oil-sprayed baking sheet.  You can make those cute classic peanut butter cookie lines with a fork if you want.  Bake cookies for about 15 minutes, or until the edges start to turn brown.  

Put on a cooling rack to cool down.  


Nutrition facts per cookie: Calories: 122; Calories from Fat: 59; Total Fat: 6.6g; Saturated Fat: 1.4g; Sodium: 60mg; Total Carbohydrates: 12.3g; Dietary Fiber: 0.9g; Sugars: 6.3g; Protein: 3.9g

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Leslie Kolafa

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Comments

10 responses to “5-Ingredient Peanut Butter Cookies”

  1. Rachelle Avatar
    Rachelle

    These sound great. Funny thing, I saw this post yesterday, but didn’t actually look at the recipe, then during the night I awoke and randomly started guessing what the 5 ingredients might be. 😉 Must be a sign that I need to start cooking.

    Reply
  2. olivia may Avatar
    olivia may

    Yum!
    Just a question on what flour you used? I’m sure it’d work with whatever, really, but just curious! 🙂

    Reply
  3. Leslie Avatar
    Leslie

    Thanks, ladies!

    I just used unbleached all purpose flour for these. You could easily sub half of the flour for whole wheat pastry flour without noticing a difference (I was just low on it), and this would be a great recipe for gluten-free flour, since these cookies really stay pretty dense anyway.

    Reply
  4. pia Avatar
    pia

    Many thanks for this great recipe. We managed to get it but it felt superb: -)
    I have a web log through food meals average Joe if you happen to engaged. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/
    drojust

    Reply
  5. Stephanie Avatar
    Stephanie

    This comment has been removed by the author.

    Reply
  6. Stephanie Avatar
    Stephanie

    Did you use 1 tsp of ener-g egg replacer and 2 tbsp of water?

    Reply
  7. Anonymous Avatar
    Anonymous

    These look good! Do these come out soft or crisp? I have a couple of friends I want to make peanut butter cookies for, but they have to be the soft kind. (Myself, I prefer a slightly crisper cookie:-)
    If these DO come out sorta crisp, any ideas on how to make them come out softer? Thanks!

    Reply
  8. Leslie Avatar
    Leslie

    Stephanie: For the Ener-G, I use 1 1/2 tsp of the powder to 2 Tbsp water. I think it varies depending on the brand, but that’s for Ener-G.

    Anonymous: These cookies come out mostly chewy with crispy edges. If you want to make them softer, you could add a bit of baking powder (I’d try about 3/4 t for this recipe, but I should warn you I haven’t tried that yet) – that will make them rise a little which makes them softer rather than chewy.

    Reply
  9. genkikitty Avatar
    genkikitty

    We made these last night and turned out perfect! They were much lighter than normal pb cookies which was really a nice change. I will be writing and posting a photo on my own blog. Thanks for the new recipe. So fast!

    Reply
  10. Leslie Avatar
    Leslie

    Oh, thanks! So happy you enjoyed them!

    Reply

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