Quick recipe

3 Ingredient Peanut Butter Cookies

4.58 from 485 votes

Chewy, dense, peanut buttery cookies are an unforgettable memory from childhood.

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Course: Dessert

Servings: 14 -18 cookies, depending on size

Ingredients

▢1 cup sugar
▢1 cup peanut butter
▢1 egg

Instructions

Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

Nutrition

Calories: 168kcal · Carbohydrates: 17g · Protein: 5g · Fat: 9g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 89mg · Potassium: 123mg · Fiber: 1g · Sugar: 15g · Vitamin A: 15IU · Calcium: 10mg · Iron: 0.4mg

NUTRITION: 320 calories, 10 g fat (1 g saturated), 17 g sugar

SERVES 4

YOU'LL NEED

4 1/2 cups water
2 cups rolled oats
Pinch of salt
2 bananas, sliced
2 Tbsp peanut butter
1/4 cup chopped almonds
2 Tbsp agave syrup

HOW TO MAKE IT

In a medium saucepan, bring the water to a boil. Turn the heat down to low and add the oatmeal and salt. Cook, stirring occasionally, for about 5 minutes, until the oats are tender and have absorbed most of the liquid.
Add the bananas, peanut butter, almonds, and agave syrup and stir to incorporate evenly. If the oatmeal is too thick, add a splash of milk.

Eat This Tip

Peanut butter and banana may be our favorite oatmeal embellishment, but there are dozens of ways to trick out a plain bowl of boiled oats, including a few surprising ones (a hat tip to Mark Bittman, the first to introduce us to the idea of savory oatmeal).

Diced apples (raw or sautéed in a bit of butter), toasted walnuts, and a pinch of cinnamon
Sliced peaches, brown sugar, and chopped pecans (think peach cobbler)
Soy sauce, scallions, and a fried egg (trust us—this makes a lot of sense)

3.3/5 (483 Reviews)

FILED UNDER

EASY RECIPES // FOOD & NUTRITION // HEALTHY BREAKFAST RECIPES // HEALTHY FOODS

HEALTHY OATMEAL WITH BANANA

You will need either a mini muffin tin or a silicone candy mold to make this dessert. But if you have a sweet tooth, it's worth the investment. You'll never want a processed peanut butter cup again!

MAKES 12 SERVINGS

INGREDIENTS

1 ½ cups (9 oz) sugar-free chocolate chips (I used Lily's)
1 Tbsp coconut oil
½ cup (132 g) unsweetened crunchy nut or seed butter (I used Nuttzo Crunchy Power Fuel)
1 Tbsp (12 g) powdered Lakanto sweetener
1 Tbsp hemp seeds
1 Tbsp cacao nibs
1 tsp vanilla extract
Flaky sea salt, such as Maldon (optional)

HOW TO MAKE IT

Combine chocolate and coconut oil in a heatproof bowl. Place over a pan of simmering water and allow to melt, stirring occasionally.
Line a 12-cup mini muffin tin with paper liners, or have ready a silicone candy mold. In a bowl, stir together nut butter, sweetener, hemp seeds, cacao nibs, and vanilla. Spoon 1 to 2 teaspoons chocolate into the bottom of each muffin cup, swirling and spreading with the back of a spoon until cup bottoms and sides are coated. Freeze until firm, about 10 minutes.
Divide nut butter mixture among cups, spreading evenly. Top each with 1 to 2 teaspoons chocolate, swirling and using the back of a spoon to cover the nut butter. Refrigerate for 2 minutes, then sprinkle with flaky sea salt, if using. Return to refrigerator until firm, at least 2 hours. Remove from pan (or pop out of the mold) and serve. Cover and refrigerate leftovers.

Frozen Peanut Butter Banana Bites are a healthy treat for kids and adults with a light and creamy texture that is sure to satisfy your sweet tooth!

Prep Time15 mins

Total Time15 mins

Course: Dessert, Snack

Servings: 36

Author: Danielle Green

Ingredients

2 small-medium ripe bananas
1/2 c. peanut butter
8 oz. carton Fat Free Cool Whip
1/8 tsp. salt

Instructions

In a large bowl, mash the ripe bananas. Beat together with the peanut butter until smooth.
Fold together the peanut butter and banana mixture with ½ c. Fat Free whipped topping. Add the remaining Cool Whip in two separate portions, folding well after each addition.
Scoop or pipe the mixture using a resealable bag with a small slit, into mini muffin liners.
Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer for up to 2 months.