Chili, hoagies, chicken wings, chips, salsa and guacamole … check, check, and check! But wait, did someone forget the dessert? No need to panic; cookies can be prepared in no time flat. Though they may not be traditional football fare, this time-tested recipe for super-simple dairy-free peanut butter cookies is really a no fail option when you need a sugar fix pronto.
Some of you may be familiar with this simple and delicious 3-ingredient cookie, but just to mix things up, we have also included Hannah's vegan recipe, which is a true, 100% straight from the pantry option. Whichever you choose, these are best eaten the same day, which shouldn't be a problem with all of those hungry football fans!
3-Ingredient Peanut Butter Touchdown Cookies
This is the very "traditional" verion. You can mix things up by taking viewer Kerri's recommendation and using 1 cup of firmly packed brown sugar in place of the white sugar. This recipe is naturally gluten-free, dairy-free, and soy-free; for an egg-free option, see Hannah's recipe below, and for a nut-free recipe, sub in sunflower butter for the PB.
Preheat your oven to 350ºF.
Combine all ingredients in a mediume size bowl until smooth. Drop the dough by the tablespoon (about 1-inch balls of dough) onto cookie sheets. Press each cookie with a fork in a criss-cross fashion to flatten slightly and create that traditional peanut butter cookie look. Bake them for 8 to 10 minutes, or until they are just cooked; you don't want to brown them. Let them cool for a few minutes on the sheet, before removing them to a wire rack to cool completely.
Yields about 1-1/2 dozen cookies
1-2-3 Vegan Peanut Butter Cookies
Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silpats.
Grind the flax seeds in a spice or coffee grinder until they turn into a fine powder. Transfer the powder into a large bowl, add in the peanut butter and sugar, and mix well. Go ahead and mix like crazy, because there’s no gluten involved! Just make sure they mixture is completely smooth and homogeneous.
Scoop out about 2 teaspoon of batter per cookie, and space them approximately 1 inch apart on your prepared baking sheets. Bake for 8 – 12 minutes, until very lightly browned around the edges. Let the cookies cool for 10 minutes on the sheet before transferring them to a wire rack. Take a moment and enjoy (they’re fabulous warm, too!)
Yields 32 – 40 little cookies
*Using flaxseeds results in a somewhat crumbly cookie- Substituting an equal amount of chia seeds tends to hold the cookies together a bit better. Both will work though!
Photos courtesy of Bittersweet