1 Bowl 5-Ingredient Peanut Butter Drop Cookies

1 Bowl 5-Ingredient Peanut Butter Drop Cookies
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    [post_date] => 2017-03-03 07:51:21
    [post_date_gmt] => 2017-03-03 13:51:21
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    [post_title] => 1 Bowl 5-Ingredient Peanut Butter Drop Cookies
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03.03
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TOTAL TIME :8-10minutes5minutes10minutes
10-12cookies
INGREDIENTS
  • 1 large egg (can try with a flax or chia egg)
  • 1/2 cup coconut sugar (sub brown sugar or sugar in the raw)
  • 1 teaspoon vanilla extract
  • 2 tablespoons softened butter (sub softened coconut oil)
  • 3/4 cup unsweetened unsalted peanut butter (rec. organic. Sub almond or sunbutter)
  • Optional: 1/4 teaspoon sea salt, plus more for garnish
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a large nonstick baking sheet with parchment paper.
  2. Combine all ingredients in a mixing bowl and whisk to incorporate.
  3. Drop approximately 3 tablespoons mixture per cookie onto the baking sheet, leaving at least 1 1/2 inches between each. I use a 1 ounce retractable ice cream scoop.
  4. Bake for 8-10 minutes, or until the edges are just turning golden brown, but the top is still a light in color and soft. Allow to cool 10 minutes before enjoying. Cookies store for 48 hours on the counter at room temperature, in the fridge for one week, or in the freezer 1-2 months.
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  • Paul Siami

    made these at my daughter’s 2 nights ago and I’m making them tonite for us. I added some chocolate chips to the last cookie batter.

    • Yay!!!! Chocolate chips is ALWAYS a good idea! I hope you enjoyed them! Thanks so much for sharing!