I have a peanut butter problem. I mean, if you can call it a problem that I love peanut butter, and it’s readily available, and I can eat a whole jar in a day (though I usually try to take at least two), and I would probably weigh 20 pounds less if I did’t eat it.
I also sometimes have a gluten problem. It’s not a huge deal — I don’t have celiac disease; I’ve been tested — but if I eat too much it messes with me in unpleasant ways, so I generally try to avoid it. At least when my willpower allows.
Oh, and I don’t really bake. I can’t deal with being precise in the kitchen unless I have to be, and the last time I baked a cake, I ate the whole thing in two days. No joke.
One last thing: I’m not really a sweets person. But since I don’t often bake, I rarely have control over the sugar content of my occasional desserts.
Knowing what you do, it should come as no surprise that these three-ingredient, gluten-free peanut butter cookies are one of my favorite treats to eat and to make. They’re foolproof — unless you leave them in the oven too long. All you need is 10 minutes, a jar of creamy or chunky natural peanut butter (peanuts and salt should be the only ingredients and the chunk factor is totally up to you), two eggs, and one to two cups of sugar.
I’ve made these with one cup of sugar and with two. Since I don’t have much of a sweet tooth, I prefer less, but feel free to use as much as you want. I should warn you: I tried making them with half sugar, half stevia once and I was pretty disappointed; they tasted really artificial to me.
An optional fourth ingredient, which I usually always add, is vanilla extract. It just gives the cookies a little extra sumpin’ sumpin’ — especially since I use good quality Madagascar bourbon vanilla. You could also add chocolate chips, M&Ms, etc. Whatever you’re using, add it all to a large bowl, mix it well (with your hands or a wooden spoon), roll it into balls, drop them on a baking sheet, give them a little push with a fork, and stick ‘em in a 350º oven for about 10 minutes. Of course, all ovens are different, and if you like a chewier cookie, you’ll want a little less time in the oven, and a little more for crispy cookies. Just start checking on them around 8 minutes.
You can make big cookies or small cookies; both take roughly the same time to cook. My husband is a high school teacher, and my most recent batch was for his students so they’re small. But I can now tell you with some authority that a jar of peanut butter, plus two eggs, and one cup of sugar yields about 50 bite-size cookies. I’ve also done about 16 monster cookies (they do require a bit more time in the oven).
You don’t really need a recipe, but in just in case you want one…
Flourless Peanut Butter Cookies
1 16-ounce jar natural peanut butter (I use Smucker’s)
1 cup white sugar
2 large brown eggs
Preheat the oven to 350º F. Mix all of the ingredients in a large bowl and roll into balls. Space evenly on a baking sheet. Bake for 8-12 minutes until the tops have rounded and lightened in color. Remove the sheet to a rack to cool.