This recipe comes to us from my friend Colette, and I don’t know if she wrote it herself or it came from someone else, but it has quickly become a favorite around my house. They are perfect for last-minute guests and parties, because they are so easy and fast to make. You can even use a toaster oven if your home is already too hot to use the one in your stove. You probably have all the ingredients in your house right now: peanut butter, eggs, and sugar.
If these peanut butter cookies could have an alternate name, it would be M & Ms. They really do melt in your mouth, and that’s not their best feature! You can make these for anyone with minor modifications. They come to you already flourless and gluten-free, so you can easily use an egg substitute to make them vegan, and a sugar substitute for an array of dietary needs. I can’t remember the last time I had a “normal” peanut butter cookie, because I fell in love two years ago when I first set tongue on these.
I have made these with almond butter, Nutella, and cashew butter. I’ve used Splenda and stevia for sweetener. They might even be fantastic with tahini and honey as the sweetener substitute. I’ll give that a try the next time I have a jar of ground sesame deliciousness in my home. Usually, I make Dark Chocolate Energy Bites when I have tahini. Give these a shot and let me know what you think. Don’t forget to pin the recipe to your favorite recipe board so you always have quick access to it.
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Heat oven to 350° F / 177° C
Mix all ingredients together until well combined
Roll into 1-inch (25mm) balls
Place 2-inches (50mm) apart on ungreased cookie sheet
Smash with a fork, creating impressions in the dough with the fork tines
Bake for 8-10 minutes, or until golden brown
You can use almond butter and hazelnut butter in this recipe as well.