3 ingredient peanut butter cookies

Almost too good to be true. Only three ingredients, a single bowl and a few minutes in the oven (or three minutes in the air fryer!). Soft, chewy and rich in flavour of roasted peanut butter and a caramel sweetness from the brown sugar. Perfect for when you want something sweet now. Even better, these keep for up to 10 days.

Time to prep : 5 minutes

Time to bake : 12 minutes (3 minutes in an air fryer)

Servings : 18 cookies

Ingredients

250g peanut butter*

200g light brown sugar

1 egg

Method

1. Preheat a fan oven to 180ºC and line a baking tray with non-stick baking paper.

2. In a mixing bowl, combine the peanut butter, sugar and egg. Mix until you have a smooth, even dough.

3. Scoop out 1 tablespoon of dough and roll it between your hands into a ball (roughly the size of a ping pong ball).

4. Place the dough balls onto the sheet of baking paper.

5. Bake for 12 minutes until golden, they'll look under-baked when you take them out of the oven but they'll continue to bake on the baking tray and firm up. Once they're cool enough to touch, transfer them to a wire cooling rack and leave to cool completely.

Nutritional Information

(per cookie)

134 calories

4g protein, 13g carbs, 7g fat

Good to know:

• To bake in an air fyrer, use baking paper cut to size to fit the air fryer basket (I love and use these pre-cut sheets). Air fry at 200ºC for 3 minutes until golden. Leave them to cool in the air fryer with the basket pulled open until cool enough to lift out the baking paper. Transfer to a wire rack and leave to cool completely.

• You can use either smooth or crunchy peanut butter. I used smooth in this recipe and always prefer cheaper supermarket own-brand to bake with.

• Store in an air tight container at room temperature for up to 5 days

• Gluten free, vegetarian and dairy free

• For extra texture, stir through chopped peanuts or chocolate chips before shaping