1 Bowl 5-Ingredient Peanut Butter Drop Cookies

Posted on by llbalanced
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

I asked, you answered, and here we are! The recipe for my crazy-delicious and crazy-easy Peanut Butter Drop Cookies!!!

These were born out of a burning desire for a peanut butter cookie, with a flagging desire to do a lot of mixing, blending and cleaning. I adore my Peanut Butter Breakfast Cookies, but they're exactly that: a hearty grab n' go breakfast option that's a little too filling for dessert.

I've played around with baked goodies made almost completely out of nut butter, and they have a dreamy fudgey texture that also appealed to my lazy cookie-craving self. I decided to add just a touch of butter (or coconut oil) to help them spread a bit and have a hint of traditional flavor & richness. Although adding sea salt is optional, as they're still marvelous without, I love the combination of sweet and salty.

There's really not much more to be said about these cookies, other than to note that you can get creative with them! I've had a few people swap the peanut butter for almond butter with success, as well as add chocolate chips. You can sprinkle on some chia seeds for extra crunch before baking, or throw in a pinch of cinnamon. You could even play with adding a tablespoon or two of cocoa powder for a chocolate cookie. Once they're outta the oven and cooled, don't forget that they make a glorious vehicle for an extra swipe of peanut butter or jam, and they don't hate being crumble over ice cream or smoothie bowls!

I am SERIOUSLY smitten with these cookies, and my husband is as well, so I really hope you love them too! Please tag me in any pics of you make them (@lauraleabalanced). I'd love to hear how they turn out! xoxo

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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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