With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they’re gluten-free, too
Ingredients:
- 200g peanut butter (crunchy or smooth is fine)
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
Instructions:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Peanut butter cookies • Yield: 16 servings
Ingredients:
- 200g peanut butter (crunchy or smooth is fine)
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
Peanut butter cookies Nutrition Facts:
• Diet:
• Calories: 97.24
• Fat: 107.48
• Carbs: 73.32
• Protein: 50.70
• Cholesterol: 62.00
• Calcium: 12.81
• Sodium: 28.67* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
