Quick Cookie Fix

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by Hannah (BitterSweet)
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Just when it seems like life couldn’t possibly get any more hectic, there’s bound to be something extra to squeeze into that already overbooked schedule. At least that’s been my experience lately, splitting my time between recipe development, restaurant work, a photography internship, and of course, the blog.

Free time is but a fantasy, and I’m sure I’m not alone in feeling like there simply aren’t enough hours in a day to accomplish everything on that mile long “to-do” list. Thank goodness my time is occupied by things I love doing, and at the end of the day, there are still plenty of sweets and good eats in general left over to enjoy.

For the average 9 to 5 worker bee though, it’s no surprise that baking and cooking may fall by the wayside, not willing to spare those precious extra moments in the kitchen. And it’s really a shame, too, because many baked goods can be as quick and easy to make as another business appointment.

Peanut butter cookies are hardly innovative, but for those stressed out and simply craving a small morsel of comfort, these fit the bill perfectly. Calling for only three ordinary ingredients, I’m willing to bet that you already have everything you need for these babies on hand right now. As an added bonus, they’re naturally gluten-free, so they should appeal to a very wide crowd.

The potential variations are endless as well, so take this opportunity to exercise your creativity! Substitute any sort of nut butter (almond, hazelnut, cashew…) or add in a pinch of your favorite spice mixture (chai, five spice, apple pie…). Try using brown sugar instead of white, and go crazy with any sort of add-ins you fancy (chocolate chips, chopped nuts, coconut…).

Make this recipe your own and dress it up or down as you please. Most importantly though, just make it!

Yield: Makes 32 – 40 Little Cookies

1-2-3 Peanut Butter Cookies

1-2-3 Peanut Butter Cookies

Calling for only three ordinary ingredients, I’m willing to bet that you
already have everything you need for these babies on hand right now.
As an added bonus, they’re naturally gluten-free, so they should appeal
to a very wide crowd.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 27 minutes

Ingredients

  • 2 Cups Creamy Peanut Butter
  • 2 Cups Granulated Sugar
  • 1/4 Cup Whole Flax Seeds*

Instructions

  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper or sillicone baking mats.
  2. Grind the flax seeds in a spice or coffee grinder until they turn into a fine powder.   Transfer the powder into a large bowl, add in the peanut butter and sugar, and mix well.  Go ahead and mix like crazy, because there’s no gluten involved!  Just make sure they mixture is completely smooth and homogeneous.
  3. Scoop out about 2 teaspoon of batter per cookie, and space them approximately 1 inch apart on your prepared baking sheets.  Bake for 8 – 12 minutes, until very lightly browned around the edges.  Let the cookies cool for 10 minutes on the sheet before transferring them to a wire rack.  Take a moment and enjoy (they’re fabulous warm, too!)

Notes

*Using flaxseeds results in a somewhat crumbly cookie- Substituting an equal amount of chia seeds tends to hold the cookies together a bit better.  Both will work though!

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Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 62mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

56 thoughts on “Quick Cookie Fix”

  1. Yum! I love how simple these are. I also love the colors in that photo! It’s a beautiful shot, as always :)

  2. I’m getting married on Sunday. I have vegans attending, as well as those with Celiac disease. I wanted to make cookies for them (instead of cake) but couldn’t find any recipes that didn’t call for a hundred ingredients (which I wouldn’t have because I’m neither vegan or gluten-free, myself). I was sure we’d have to go store bought.

    You have just saved the day!

    Thank you X 1000

  3. I’ve seen a bounty of flourless peanut butter cookies floating around the web lately, but none with the lovely addition of flax seeds! These look like a wonderful way to celebrate the end of the semester (but not until tuesday, grr!

    1. My mom used to make this recipe with an egg instead of the flax. She called them magic cookies. I totally forgot about them. I’ll have to do some baking this weekend.

  6. Wow! Just 3 ingredients, really!?!? That is amazing and they looks so beautiful. And you are right, I ALWAYS have these 3 ingredients on hand, I will definitely be making a batch of these cookies. Thank you for the recipe!

  10. wow, amazing recipe. Peanut butter (who doesn’t love peanut butter?) and gluten free cookie and with flax seed???

    thank you! I think I will try this recipe.

  11. Wow, these seem too easy to be true! I had two baking/kitchen disasters today, so I need something easy and delicious to restore my faith in baking! Thanks :)

  12. How many cookies does this recipe make? Sometimes I have a sweet tooth, but I only want to make a half dozen cookies, so I don’t have them around all week. It seems like altering the yield of this recipe would be easy.

  13. You are fantastic, these sound so awesome, and so easy. I actually just went from being super busy to super not busy, but once life picks up again, these will definitely be on my “quick fix” list.

  14. I relate to your busy life! And these cookies not only sound delicious — they are healthy as well! Brilliant! Thanks for sharing.
    (Hang in there!) :)

  15. How fantastic that are both working at a restaurant and doing an internship. Those cookies sound yummy aand what an easy recipe.

  18. I love that it’s only 3 ingredients. I have been incorporating Flax Seed Oil into Melody’s food, so this seems like another great way.

  23. So simple and traditional- and allergen free!
    I wish I could visit your resterant!
    You deserve that photo deal!
    ;-)

  24. OOOOOOOO I LOVE that you put flax seeds into these!!! I never ate them until a few months ago and now I eat them every day. LOVE UM!

  30. Beautiful photo as always.
    You are so lucky to love what you are doing!
    Me, I’m trying to get back into the swing of things while still keeping the 9-to-5 job. :)
    I wished I still had product development and restaurant work in my repertoire, but I guess some bridges were burnt inadvertedly.
    Yay to comforting, gluten-free goodness!

  31. You saved the day, I was just thinking that I want something sweet and yet don’t have soy milk, margarine, chocolate and wondering what I could make and these are perfect, thanks!

  32. Mmmm peanut butter is one of my favourite food groups! I see these in my future…I also see chocolate peanut butter cookies in my future!

  36. Blarg! What am I doing wrong with these cookies? They totally crumbled into pieces. I used Almond Butter. Could that be the problem?

  37. I have the same problem as sandrajayne. The cookies are breaking apart and if I bake for more time they are getting too dark. What am I doing wrong ?

  38. I never knew making cookies could be that simple!! I always seem to pick difficult recipes, lol. Can’t wait to try these :)

  40. I tried to make these but I must have done something wrong as I no matter how long I baked them the sugar stayed hard and crunchy. Any ideas what I may have done wrong?

  41. I made these Saturday night. They were delicious but fell apart into tiny pieces. Fortunately the wedding was very informal. My friends were glad for the breakage because “now the calories have fallen out!”

  44. I ate Ash’s incarnation of these cookies and they were fantastic. (By “ate” I mean “devoured half the batch swearing each one would be my last”) Delicate, sure, but the best PB cookies ever – none of that silly flour to dilute the peanutty flavor. I may try adding some xanthan gum for structure, only bc i have it on hand, or I may just decide to stick with their slightly crumbly simplicity.

  45. These looks great! I wonder if you could use agave nectar? People mentioned them crumbling apart – the syrup of the nectar might help??? Plus, I prefer to use it over sugar.

  47. I tried to make these with organic peanut butter, and they came out kind of mushy, crumbly? The taste of them was AMAZING [=)] but they fell apart almost immediately haha. Any tips for how to keep them together?

  49. Hi, for those of you who are struggling with the cookies falling apart – for non-vegans, add an egg or replace for the seeds if you prefer, for vegans add 1/2 – 1 pureed banana. That should work! Let me know if this helps! Poppy

    1. Without having more details, it’s hard to say exactly what went wrong. However, with a recipe that has so few ingredients, I would have to imagine that perhaps the flax seeds were mis-measured, and there weren’t enough to hold the cookies together.

  51. I made these cookies and they are absolutely wonderful! This is the first cookie recipe with flax seeds that I tried and I was surprised at how good it tasted. My boyfriend is the main peanut butter consumer here and he asked me to thank you, so thanks, so much for sharing this wonderful recipe, Hannah!

  52. […] 1-2-Three Peanut Butter Cookies are clutch once you’ve run out of time, components, and vitality. They actually take simply three components which can be in all probability already sitting in your pantry, are gluten-free, and universally liked. You’ll be able to even rework them into traditional Peanut Butter Blossoms by sticking chocolate nonpareils within the heart earlier than baking. […]

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