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
Ingredients
- 1 cup natural peanut butter
- 1 cup Presweet Tagatose or Sugar
- ¼ cup egg substitute or 1 Egg
- ⅓ cup cashews, chopped small
Instructions
- Preheat oven to 350F
- Line a baking sheet with parchment paper; set a side
- 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.
- Fold in Cashews
- Roll cookies into tight balls and place about 2" apart on baking sheet. Gently flatten in crisscross pattern with a fork.
- Bake for 7 - 10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for two minutes and place on cooling rack.
Notes
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
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/