Roberto Anzaldua’s mother loved to cook. But she was very busy with work, even on the weekends. When the now-vegan blogger and Data Scientist was six years old, he started missing the home-baked cookies she used to make. (“They are way better than anything you buy at stores and they are something useful to keep kids entertained,” he says.)
Roberto’s father wanted to please his son. But, wasn’t a skilled cook, nor did he care for the mess — or large ingredient list — that came hand-in-hand with flour-based cookies. So, instead, he did some tinkering and arrived at the idea of combining peanut butter with ground almond instead of flour to streamline the process — and keep things a cleaner. This recipe for three-ingredient peanut butter cookies was the result. They were a hit, and have been a family staple ever since. While, yes, the recipe does have an optional fourth ingredient. But there’s something a bit more satisfying about saying three, isn’t there?
“The Dad Special” is a celebration of food, family, and fathers who cook. Featuring chefs, celebrities, and kitchen crazy dads, this collection highlights meals — from family secrets to quick kid delights — meant to honor time spent at the table.
The Anzaldua Family’s Three-Ingredient Peanut Butter Cookie Recipe
- 4 tablespoons of Peanut butter (It must be very runny)
- 5 tablespoons of Ground almond
- 2 tablespoons Agave syrup, Date syrup, or liquid sweetener of your choice.
- 3 tablespoons Dark chocolate chunks (Optional)
- Combine all ingredients
- Form the cookies in a baking tray
- Put in a preheated oven at 350 F for about 8 minutes
- Let them cool and solidify — about 10 minutes.
- Serve and enjoy!
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