Nut Butter Styrofoam Cookies

GF V DF SF Jun 26, 2025

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These 3 simple ingredient cookies come from the cookbook Baking Yesteryear, where their name comes from their interesting texture. Crunchy on the outside, chewy on the inside, these cookies supposedly have the texture of eating Styrofoam? If that doesn't sound appealing, then think of these more as single almond macaroon cookies without any filling, or as a peanut butter flavored meringue cookie. I've swapped the granulated sugar for monk fruit, and substituted in any nut butter I want. The original is peanut butter, but try almond butter for an amaretti cookie vibe

- 1 large (33 g) Egg whites
- 6 tbsp (75 g) Granulated monk fruit
- 1/4 cup (64 g) Natural peanut butter

1. Preheat your oven to 325F, and line a cookie sheet with parchment paper

2. Separate the white from the yolk of a large egg. Carton egg whites are not recommended, as they will not beat up as well. Reserve the yolk for something else, like scrambled eggs or Greek Yogurt Hollandaise Sauce

3. In a large metal or glass bowl with a hand mixer, beat the egg white until you have stiff peaks. Gradually add the sweetener 1 tbsp (12.5 g) at a time, until fully incorporated, and you have stiff glossy peaks

4. If necessary, microwave your nut butter for 30 seconds to soften. Carefully fold the nut butter into the meringue with a silicone spatula, trying to deflate it as little as possible. Leave some streaks of white for contrast

5. Dollop the mixture onto your sheet using a spoon

6. Bake for about 12 minutes at 325F, or until lightly browned. Note that should still feel very soft to the touch. Cool completely on the sheet before removing. Store leftovers in the fridge or freezer

https://www.poormanprotein.com/recipes/styrofoam-cookies

Description

 These 3 simple ingredient cookies come from the cookbook Baking Yesteryear, where their name comes from their interesting texture. Crunchy on the outside, chewy on the inside, these cookies supposedly have the texture of eating Styrofoam? If that doesn't sound appealing, then think of these more as single almond macaroon cookies without any filling, or as a peanut butter flavored meringue cookie. I've swapped the granulated sugar for monk fruit, and substituted in any nut butter I want. The original is peanut butter, but try almond butter for an amaretti cookie vibe

Time

Prep Time:

20 minutes

Cook Time:

12 minutes

Total Time:

32 minutes

Cost

Total Cost:

Cost per Serving:

$0.10

Ingredients

Serving(s)

1 large Egg whites
6 tbsp Granulated monk fruit
1/4 cup Natural peanut butter

Instructions

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1. Preheat your oven to 325F, and line a cookie sheet with parchment paper


2. Separate the white from the yolk of a large egg. Carton egg whites are not recommended, as they will not beat up as well. Reserve the yolk for something else, like scrambled eggs or Greek Yogurt Hollandaise Sauce


3. In a large metal or glass bowl with a hand mixer, beat the egg white until you have stiff peaks. Gradually add the sweetener 1 tbsp (12.5 g) at a time, until fully incorporated, and you have stiff glossy peaks



4. If necessary, microwave your nut butter for 30 seconds to soften. Carefully fold the nut butter into the meringue with a silicone spatula, trying to deflate it as little as possible. Leave some streaks of white for contrast



5. Dollop the mixture onto your sheet using a spoon



6. Bake for about 12 minutes at 325F, or until lightly browned. Note that should still feel very soft to the touch. Cool completely on the sheet before removing. Store leftovers in the fridge or freezer

Nutrition Facts

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Servings: 13

Serving Size: 1 cookie
Calories: 30

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Total Fat: 2.4g (3 %)
 Saturated Fat: 0.4g (2 %)
 Polyunsaturated Fat: 0.5g
 Monounsaturated Fat: 1.3g
Cholesterol: 0mg (0 %)
Sodium: 24mg (1 %)
Total Carbohydrate: 6.8g (2 %)
 Fiber: 0.4g (1 %)
 Net Carbs: 0.6g
 Total Sugar: 0.3g
  Added Sugar: 0.0g (0 %)
 Sugar Alcohol: 5.8g
Protein: 1.5g (3 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 3mg (0 %)
Iron: 0.08mg (0 %)
Magnesium: 9mg (2 %)
Potassium: 35mg (1 %)

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Glycemic Index:

2.1

Glycemic Load:

0.1

Sources of Inspiration

https://www.timesleader.com/features/1667541/crunchy-top-chewy-center-just-dont-drop-the-tin-of-styrofoams

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