3 Ingredient Peanut Butter Cookies – SRC
Prep time
Cook time
Total time
A rick, thick, sweet, gluten-free cookie made with natural peanut butter and cashews.
Serves: 32 Cookies
  • 1 cup natural peanut butter
  • 1 cup Presweet Tagatose or Sugar
  • ¼ cup egg substitute or 1 Egg
  • ⅓ cup cashews, chopped small
  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper; set a side
  3. In a large bowl, using a wooden spoon, beat together the peanut butter, Presweet Tagatose or Sugar until creamy. Beat in the egg. Mix until well combined.
  4. Fold in Cashews
  5. Roll cookies into tight balls and place about 2" apart on baking sheet. Gently flatten in crisscross pattern with a fork.
  6. Bake for 7 - 10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for two minutes and place on cooling rack.
Calories per cookie using Presweet Tagatose and egg substitute: 67.5, Fat: 4.3, Cholesterol: 0, Sodium: 14, Potassium: 6.5, Carbs: 7.8, Fiber: .05, Sugar: .06, Protein: 2.7

Calories per cookie using Sugar and egg substitute: 82.6, Fat: 4.3, Cholesterol: 0, Sodium: 14.8, Potassium: 6.6, Carbs: 8, Fiber: .05, Sugar: 6.9, Protein: 2.7
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/01/14/3-ingredient-peanut-butter-cookies-src/