Peanut Butter Cookies with Just 3 Ingredients that use Egg Whites

I’ve been testing out dairy-free custard recipes (coming soon!), which left me with a little stockpile of egg whites. I was looking up ideas to use them, and stumbled across an old favorite 3-Ingredient Peanut Butter Cookies. Honestly, I’d never thought to make them with egg whites, instead of whole eggs, but they turn out nicely. They bake up with a slightly lighter crisp and less chew than their whole egg counterparts.

Peanut Butter Cookies with Just 3 Ingredients that use Egg Whites

Each small batch uses up 2 egg whites, and you can double it if you have more on hand, or half it if you only have one egg white to use up. It’s a handy little recipe that’s quick, easy, and quite versatile. I’ve includes several options for customizing to taste.

My favorite option was the chocolate dip. It isn’t shown in my photos (they were a little melty in the humid weather we’re having right now!), but a thin dark chocolate coat went so well with the thick but gently crisp peanut butter cookies.

Special Diet Notes: 3-Ingredient Peanut Butter Cookies

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, tree nut-free, soy-free, oil-free, and vegetarian. I’ve included an egg-free and vegan option.

3-Ingredient Peanut Butter Cookies (with Egg Whites)

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

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

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the egg whites until soft or medium peaks form.
3. In another medium bowl, stir or beat together the peanut butter and sugar until combined. Fold in the egg whites.
4. Scoop the batter by the tablespoon, and place on your prepared baking sheet. Flatten slightly while making crisscross lines with a fork.
5. Bake the cookies for 15 to 20 minutes, or until set and to your desired doneness.
6. 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.

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

3.5.3229

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