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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Peanut Butter Cookies with Just 3 Ingredients that use Egg Whites

    Peanut Butter Cookies with Just 3 Ingredients that use Egg Whites

    7
    By Alisa Fleming on April 25, 2021 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    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.

    3-Ingredient Peanut Butter Cookies Recipe made with Egg Whites! Naturally dairy-free, gluten-free, grain-free, soy-free, and butterless. Includes egg-free and vegan option, plus other variations.

    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.

    3-Ingredient Peanut Butter Cookies Recipe made with Egg Whites! Naturally dairy-free, gluten-free, grain-free, soy-free, and butterless. Includes egg-free and vegan option, plus other variations.

    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)
     
    Print
    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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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    7 Comments

    1. thierry on October 2, 2022 12:38 pm

      what are 2 large egg whites in tablespoons or cups?

      Reply
      • Alisa Fleming on October 2, 2022 1:19 pm

        Roughly 1/4 cup.

        Reply
    2. Christine on March 29, 2022 10:45 pm

      If I omit the additional sugar as my peanut butter has it, would I still need to beat it? Can I just fold in the egg whites to the peanut butter?

      Reply
      • Alisa Fleming on March 30, 2022 9:27 am

        You still need to beat the egg whites, and omitting the sugar will affect the results dramatically. Peanut butter that is sweetened has a very small amount of sugar, not nearly what is called for. If you skip the sugar, the cookies will not be sweet and will be dry and crumbly.

        Reply
    3. Ramya on April 27, 2021 6:25 am

      i used 3 whole eggs not egg whites hoping it turn out delicious with 3 eggs just made this but it turn out like omelette not cookies i wished seen this recipe carefully not using 3 eggs sorry Thanks Ramya

      Reply
      • Jeanette Patterson on January 7, 2023 11:11 pm

        I made these cookies with slight variations. They were delicious. I used a 1/4 cup of light brown sugar with 2 tablespoons of white sugar. I also added 1/4 cup of plain quick cook oatmeal. I added 3 medium egg whites also. I beat sugars, Skippy natural peanut butter, and oats by hand. I beat the eggs until very white and frothy. Maybe a few minutes. I added the peanut butter mixture to egg whites and mixed by hand about 30 seconds. Then I blended with a blender another 40 or 50 seconds. Sprayed pan with canola oil and rubbed it all around. The dough wasn’t as stiff as traditional cookie dough, but turned out perfect. I wet my fingers rubbed them together and shaped cookies better after I spooned them on my pan with a teaspoon. I ended up with 16 cookies. They were delicious. Thanks for this recipe!!

        Reply
        • Alisa Fleming on January 8, 2023 9:41 am

          Thank you for sharing your variation Jeanette, and for being so specific. It gives a great option for people to try!

          Reply

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