This recipe is exactly what it is titled, easy 4 ingredient peanut butter cookies. Peanut butter cookies have been around for a while they took off in popularity with the rise of gluten-free and grain-free diets.
Many are quite high in sugar. But not my version!
How to easily reduce the sugar content of most baking recipes
I have used one of my favourite sugar reducing baking techniques in this recipe, it works for pretty much all recipes.
Essentially you can halve or reduce the sugar content of most recipes by two thirds and substitute the sugar with desiccated coconut.
If the traditional recipe calls for one cup of sugar, you can reduce it to either half a cup of sugar and add in half a cup of desiccated coconut or reduce the sugar even further to one-third of a cup while substituting in two-thirds of a cup of desiccated coconut.
You get the picture. The original peanut butter cookie recipe I started with was a one cup peanut butter to one cup sugar recipe.
But I tested my sugar coconut swap, and the recipe works brilliantly with only one-third of a cup of sugar.
Try my coconut sugar swap in other recipes, it tends to work most of the time. You can also use ground almond as a substitute too.
Is this a gluten-free cookie dough?
You bet you it is. I used the term grain-free to describe this cookie dough.
But yes these cookies are made from ingredients that are all naturally free from gluten. Peanut butter, Eggs, Sugar and Desiccated coconut.
Is peanut butter gluten-free?
Peanuts and peanut butter are considered to be gluten-free. Peanuts naturally do not contain gluten so most peanut butter will be gluten-free unless they have had gluten-containing ingredients added to them.
It does therefore always pay to check the ingredients list and nutritional panel on the jar.
- 1 Cup peanut butter
- 1/3 cup sugar
- 2/3 cup desiccated coconut
- 1 egg
- Place all the ingredients in a bowl and mix
- Use a teaspoon and the mix into balls. It may be a little sticky, but if you wet your hands it will stop it sticking (you should end up with 20-22 cookies)
- Pop the balls on a baking paper lined tray, gently press the balls with a fork
- Bake at 180 degrees Celsius for 12-15 minutes (I would set the timer for 10 minutes though, and then check again at 12 minutes and 15 minutes just to be certain)
- I have used both crunchy and smooth peanut butter for this recipe, both work
- You can also use other nut butters if you want a peanut free version
Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 102Total Fat: 7.6gSaturated Fat: 2.5gCholesterol: 8.5mgCarbohydrates: 6.7gFiber: 0.6gSugar: 4gProtein: 3g