No Mixer Peanut Butter Cookies
Why you’ll love this recipe
It requires only 3 ingredients in total - peanut butter, sugar, and eggs
Make it eggless and vegan by substituting the eggs for a flax seed mixture. Combine 1 tbsp of flaxseed with 3 tbsp of water for each egg
You don’t need a mixer
Time it right, and they’re perfectly soft on the inside and crunchy on the outside
No Mixer Peanut Butter Cookies
Yield: 24
Adapted from Mom and Jo Cooks
Ingredients
Instructions
- Preheat oven to 350F. Line baking sheet with parchment paper
- In a large bowl, whisk eggs until thoroughly mixed
- Gradually add sugar to the bowl while continuing to whisk
- With a large wooden spoon, mix in the peanut butter until combined (this step requires some muscle)
- Scoop 1 tbsp of cookie dough onto your palm and roll it into a ball. Place it on the baking sheet. Repeat, placing each ball about 2 inches apart (about 20 large cookies)
- Using the back of a fork, gently press down onto each ball, then press again in the opposite direction forming a checkered pattern on top of the cookie
- Place the baking sheet in the oven and bake for 15min (or until the edges of the cookies start to slightly brown)
- Allow the cookies to completely cool (and harden) on the baking sheet, then serve
Notes:
I've only used peanut butter, but imagine any nut butter could work. Let me know if you give it a try!
The cookies take a long time to cool/harden. The final texture is worth waiting for - I promise!
