Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The main ingredient providing rich flavor and creamy texture.

Sugar: Adds sweetness and helps in creating the cookie structure.

Flaxseed meal: Mixed with water, it acts as a binding agent, replacing eggs in this recipe.

When mixing the peanut butter, sugar, and flaxseed meal mixture, ensure that the peanut butter is at room temperature. This will make it easier to blend the ingredients smoothly, resulting in a more uniform cookie dough.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and flavor profile, making it a great alternative for those who prefer a different nut butter or have a peanut allergy.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that provides a similar creamy consistency and can be used for those with nut allergies.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative to refined sugar.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can add a rich flavor to the cookies, though you may need to adjust the liquid content slightly.

• flaxseed meal mixed with water - Substitute with chia seeds mixed with water: Chia seeds create a similar gel-like consistency when mixed with water, making them a great vegan egg substitute.

• flaxseed meal mixed with water - Substitute with applesauce: Applesauce can act as a binding agent and adds moisture to the cookies, though it may slightly alter the flavor.

• To keep your peanut butter cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.

• If you prefer a longer shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will remain fresh for up to two weeks.

• For those who love to plan ahead, freezing is an excellent option. First, let the cookies cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once the cookies are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Be sure to label the container with the date. Your peanut butter cookies will stay fresh for up to three months.

• When you're ready to enjoy your frozen cookies, simply take out the desired amount and let them thaw at room temperature for about 15-20 minutes. For a warm treat, you can also reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you want to freeze the dough instead of the baked cookies, roll the dough into 1-inch balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or resealable plastic bag. Label with the date. When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls on a baking sheet, flatten with a fork, and bake at 350°F (175°C) for 12-14 minutes.

• For an extra touch of indulgence, consider adding a sprinkle of sea salt or a drizzle of melted dark chocolate before serving. This can elevate your dessert to a whole new level of deliciousness.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes until they are warm and slightly crispy.

• Use a microwave for a quick reheat. Place a damp paper towel over the cookies to keep them from drying out. Microwave on medium power for 10-15 seconds. Check and repeat if necessary, but be careful not to overheat as they can become too soft.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on a tray and heat for about 5 minutes. This method helps maintain their crisp edges while warming them through.

• If you prefer a softer texture, wrap the cookies in a damp paper towel and place them in a steamer basket over boiling water for about 1-2 minutes. This method adds a bit of moisture back into the cookies.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the peanut butter, sugar, and flaxseed meal mixture.

• Baking sheet: The surface on which the cookie dough balls are placed for baking.

• Fork: Used to flatten the cookie dough balls and create a crisscross pattern.

• Wire rack: Used to cool the cookies completely after they have been baked.

• Measuring cups: Used to measure out the peanut butter and sugar accurately.

• Measuring spoons: Used to measure the flaxseed meal and water for the mixture.

• Spatula: Helpful for transferring the cookies from the baking sheet to the wire rack.

• Mixing spoon: Used to mix the ingredients together in the mixing bowl.

Pre-measure ingredients: Measure out the peanut butter, sugar, and flaxseed meal mixture ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch rolling: Roll all the dough balls at once and place them on the baking sheet to save time.

Fork flattening: Flatten all the cookies with a fork in one go to speed up the process.

Cooling rack: Transfer cookies to a wire rack immediately to cool, freeing up your baking sheet for the next batch.