3-Ingredient Peanut Butter Cookies (with Egg Whites)
Prep time
Cook time
Total time
This recipe was inspired by Taste of Home. They beat the whites to stiff peaks, but I found it difficult to fold them into the stiff peanut butter batter. So I prefer softer peaks. Egg whites give the cookies a slightly more crisp texture vs using the whole egg. To note, I do use a natural peanut butter with no additives.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 large egg whites
- 1 cup peanut butter (add ⅓ teaspoon salt if using unsalted peanut butter)
- ¾ cup + 2 tablespoons sugar
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the egg whites until soft or medium peaks form.
- In another medium bowl, stir or beat together the peanut butter and sugar until combined. Fold in the egg whites.
- Scoop the batter by the tablespoon, and place on your prepared baking sheet. Flatten slightly while making crisscross lines with a fork.
- Bake the cookies for 15 to 20 minutes, or until set and to your desired doneness.
- Remove the cookies to wire racks to cool. They will firm up as they cool.
Notes
Chocolate Dip Option: Melt ½ cup dairy-free chocolate chips (I used Tollhouse allergen-free dark chocolate morsels, which went nicely) in a mug in the microwave for 1 minutes. Whisk until smooth. Heat for another 15 seconds if any chunks remain. Half dip the cookies in the chocolate, letting any excess drip off) and set the cookies back on your parchment paper in a cool place to dry, or freeze for 15 minutes to hasten the process.
Brown Sugar Option: Substitute all or part of the sugar with brown sugar. If using all packed brown sugar, reduce to ¾ cup.
Vanilla Option: If you want more of a mellow peanut butter-vanilla flavor, add ¼ teaspoon vanilla extract.
Egg-Free Option: You can substitute ¼ cup aquafaba for the egg whites.
Brown Sugar Option: Substitute all or part of the sugar with brown sugar. If using all packed brown sugar, reduce to ¾ cup.
Vanilla Option: If you want more of a mellow peanut butter-vanilla flavor, add ¼ teaspoon vanilla extract.
Egg-Free Option: You can substitute ¼ cup aquafaba for the egg whites.
Nutrition Information
Serving size: 1 cookie Calories: 99 Fat: 5.3g Saturated fat: .8g Carbohydrates: 9.3g Sugar: 7.6g Sodium: 32mg Fiber: .7g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/3-ingredient-peanut-butter-cookies-egg-whites