Easy Peanut Butter Cookies Without White Sugar
Butter Cookies

Easy Peanut Butter Cookies Without White Sugar

  • July 6, 2022

That’s how I felt when I first saw a recipe for flourless peanut butter cookies.If you’re not familiar with it, the recipe goes like this: combine peanut butter, an egg, and some sugar.“Let’s see what all this ruckus is about!” I mean, c’mon, peanut butter, an egg, and some sugar?My baker’s sense told me that the peanut butter brings fat, the egg gives us structure.Without a little flour to hold the sugar in check, I really thought I’d have puddles of peanut butter on my baking sheet.It was maybe a little softer than regular cookie dough but it scooped out well and held the traditional fork imprints nicely.They were soft with just enough crunch on the edge to make you feel like you were eating a cookie and not a power bar.I figured a little molasses flavor would pair nicely with the peanut butter.Then, since I like crunch, I used natural crunchy peanut butter instead of creamy.If you love peanut butter, add this recipe to your must-try list. .

3 ingredient Peanut Butter Cookies

3 ingredient Peanut Butter Cookies

3 ingredient Peanut Butter Cookies

I was first introduced to these cookies via Parents Magazine, back in the days when my kid was little enough for me to subscribe.I loved that magazine, all the fun ideas and kids parties…now I’m lucky if my daughter even wants to have a party, let alone let me plan something epic.He only eats desserts if they are carrot cake or peanut butter, so he loves these cookies.Because they only have 3 ingredients, they are SUPER peanut buttery, more so than a regular cookie.Use a regular no-stir peanut butter (not a natural brand that separates).I’ve also made these with sweeteners for a sugar-free and Keto peanut butter cookie.I love making 3 ingredient peanut butter cookies with brown sugar the best because the cookies have a deeper flavor since brown sugar is more flavorful than white.Simply add your peanut butter, egg, and sugar to a bowl.Dip your fork in water so it doesn’t stick, instead of using sugar.These are 3 ingredient cookies but you can definitely adapt the recipe to include some fun mix-ins, like chocolate chips.Reese’s Pieces, chopped peanut butter cups, or M&Ms.They will be a little bit crumblier than a normal cookie, because they don’t have any flour for binding, but they will hold together.Line a cookie sheet with parchment paper or silicone baking mats.Stir together all three ingredients in a large bowl with a wooden spoon or spatula until smooth.Bake 2 tablespoon size cookies for about 10-14 minutes, or until golden on the edges and no longer glossy in the center.Store in an airtight container for up to 4 days or freeze for up to one month.Chewy and soft this peanut butter cookie can be made with brown sugar or granulated! .

Easy Peanut Butter Cookies {only 5 ingredients!}

Easy Peanut Butter Cookies {only 5 ingredients!}

Easy Peanut Butter Cookies {only 5 ingredients!}

So simple and effortless, you can whip up this Peanut Butter Cookie recipe anytime.Perfectly suited to the college student and novice baker because they are ridiculously easy, only requiring 4 ingredients, plus a bit of vanilla for added flavor.Once we discovered our kids had peanut allergies, I had to start making them with sunflower butter instead (different, but also good!).This peanut butter cookie recipe is so easy and tastes so good, I can’t imagine why anyone would make them more complicated.Make the dough: Beat all the ingredients until combined, smooth, and thick.They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.Bake until the tops are lightly brown and they are about 3 inches wide (all ovens run differently.).They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.Brown sugar creates a softer cookie with a slightly deeper flavor and a hint of toffee.Brown sugar creates a softer cookie with a slightly deeper flavor and a hint of toffee.Take them up a notch: Roll the raw cookie dough balls in granulated sugar before they bake for an even sweeter touch.Roll the raw cookie dough balls in granulated sugar before they bake for an even sweeter touch.Keep the fork from sticking to the peanut butter cookies: To help keep the fork from sticking when you make the criss-cross pattern, dip the tines in a little granulated sugar between cookies.To help keep the fork from sticking when you make the criss-cross pattern, dip the tines in a little granulated sugar between cookies.These easy peanut butter cookies are an ideal recipe for a novice baker or if you’ve got little kids at home and want to introduce them to baking.I hope you love this delicious and simple recipe – be sure to give it a review below!Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube! .

Three Ingredient Peanut Butter Cookies Recipe

Three Ingredient Peanut Butter Cookies Recipe

Three Ingredient Peanut Butter Cookies Recipe

I actually heard about this recipe a couple of years ago from a friend and never made them.i did take the suggestions from other reviewers and added some vanilla, a few pinches of baking powder, and a little salt.My kids loved them, they taste very peanut buttery and not overly sweet. .

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

Straight out of the oven these warm and soft peanut butter cookies will melt in your mouth and give you a burst of yummy nutty peanut butter.With ingredients that are already in your pantry you can create a chewy sweet dessert that will have people raving.And if you decide peanut butter isn’t what you are feeling after all, maybe these Lemon Shortbread Cookies are what you need.When creamed with butter into a recipe white sugar helps aerate the dough producing puffier cookies, but because brown sugar compacts so tightly it doesn’t have the same effect.When soft or melted butter is used white sugar lets the dough spread more so you get a flat more crispy cookie, where the brown sugar keeps things tighter and more spongy.The first reason is the molasses in the brown sugar helps balance the flavor adding just the right amount of sweet.And, because these peanut butter cookies don’t have any flour for the sugars to react with, the denser sugar helps the egg proteins activate quicker and hold in more moisture making a soft and chewy cookie filled with peanut butter goodness.Here’s a few tips for making delicious yet easy peanut butter cookies:.Some things to look at when troubleshooting a dry and crumbly peanut butter cookie are:.Different fats have different water contents which can throw off the way that the dough retains moisture when heated.A darker cookie sheet gets hotter and could overcook your little peanut butter delights.Here’s the nice thing about the 3 ingredient recipe, short of over cooking, the fat from the peanut butter, and the moister brown sugar make them very soft, chewy, and yummy.They follow the traditional pattern of cookie making by creaming a mixture of white and brown sugar with butter and peanut butter then adding an egg.While I love that traditional mix sometimes I want a peanut butter cookie in a hurry, but still want that tender, soft, and chewy result.Plus, you’ll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists.4.39 from 36 votes Print Pin Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 14 cookies Calories: 134 kcal Author: Rachael Ingredients 1 cup peanut butter creamy NOT all-natural.1 large egg Instructions Place ingredients in a bowl and mix to combine.Scoop about 1 Tbs of cookie dough into a ball and place on baking sheet 2 inches apart.Use a fork to press down on the dough making a cross hatch pushing it down until it is approx 1 cm thick.Nutrition Calories: 134 kcal | Carbohydrates: 3 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 13 mg | Sodium: 127 mg | Potassium: 146 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 25 IU | Calcium: 11 mg | Iron: 0.6 mg Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe. .

Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

It’s been my goal this summer to update some of those older recipes that I really love with more pictures and information to ensure that you can make them with ease.So today I’m bringing back one of my favorite classic recipes on the blog – these delicious homemade peanut butter cookies!To make this peanut butter cookie recipe, you’ll need 9 simple ingredients.The flour helps provide the structure for these cookies so that they hold their shape and don’t fall apart when you pick them up.I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.To start, you’ll want to preheat your oven to 350°F (177°C) and line a couple of large baking sheets with parchment paper.The parchment paper is completely optional here, but it will make for easier cleanup and I find that cookies just bake up better with it too.I suggest stopping to scrape down the sides of your bowl at this point and giving it another mix to ensure that the wet ingredients are well combined.Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern.When you’re ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months.If you forget to let your egg come to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes.I prefer to roll the cookie dough in some extra granulated sugar before baking, but this step is completely optional. .

3 Ingredient Peanut Butter Cookies Recipe

3 Ingredient Peanut Butter Cookies Recipe

3 Ingredient Peanut Butter Cookies Recipe

One of my pet peeves is when I start a recipe and realize half way through that I’m missing an ingredient.You can’t simply swap out ingredients and expect your finished product to be perfect and taste exactly right.We’ve been long-time fans of regular Peanut Butter Cookies, and although we were doubtful that these would taste good having only 3 ingredients, we were completely wrong!These PB Cookies were surprisingly tasty, and you don’t have to worry about missing any of the ingredients.Just combine these ingredients together, roll into balls, press down in a criss cross pattern on top with a fork and bake for 10 minutes.Natural Peanut butter is not recommended as the texture is quite different and the cookies don’t turn out as well.Your best bet is to stick with something smooth and creamy like JIF, Skippy or even a generic store brand.Once frozen, place the cookies, separating the layers with parchment paper, in a freezer safe airtight container.Place cookies in an airtight freezer safe container, separating the layers with parchment paper.Who wouldn’t want a simple and tasty PB cookie that took just 15 minutes to make from start to finish?Using an electric mixer, beat together the peanut butter, sugar, and egg until smooth and creamy. .

3 Ingredient Peanut Butter Cookies » Hummingbird High

3 Ingredient Peanut Butter Cookies » Hummingbird High

3 Ingredient Peanut Butter Cookies » Hummingbird High

A few months ago, back when when we were still in the height of a great flour shortage, I posted the recipe for these 3 ingredient peanut butter cookies in my Instagram Stories.True to their name, these cookies contain no flour and only three ingredients: peanut butter, brown sugar, and eggs.But truthfully, even before the shortage, I’ve had this recipe for 3 ingredient peanut butter cookies saved in the back of my baking to-do list forever and ever.The peanut butter cookie didn’t look like more traditional ones with the cross fork markings.I would have worried that their minimal ingredients list meant that the cookies were too one dimensional—specifically that they’d taste like peanut butter and not much else.The brown sugar adds to the effect too, giving the cookies subtle caramel toffee notes that match the peanut butter.In the past, I’ve found most peanut butter cookies to be too dry and crumbly.These 3 ingredient peanut butter cookies are based on a beloved recipe by popular New York City bakery, Ovenly.I mentioned earlier that this cookie recipe comes from Ovenly, a popular bakery in New York City.In addition to these tasty peanut butter cookies, Ovenly makes delicious breakfast pastries (hello, blueberry cornflake muffins!They are most famous for their “secretly vegan” chocolate chip cookies, which is beloved by the baking community on Food52.All you need to do is whisk together the brown sugar, eggs, and peanut butter to make the dough.But if you think about it in terms of baking theory and pastry techniques, it makes sense—peanut butter contains so much fat that it doesn’t really need that much flour for structure and gluten.Be sure to check out the section below on all the different substitutions you can make to truly customize these cookies to your taste!And because peanut butter is naturally high in fat, the cookies take a while to get stale!Instead, they stay fresh and chewy in the centers for longer than the average cookie recipe.Now that I’ve convinced you to make these 3 ingredient peanut butter cookies, here’s your (very short) shopping list for the recipe:.This peanut butter cookie recipe uses 1 ¾ cups brown sugar.Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful.Using white sugar in this recipe will cause the cookies to spread thinner.That’s because the molasses in the brown sugar causes the proteins in cookie dough to firm up faster, creating a chewier texture.According to Ovenly’s cookbook, the original recipe for these cookies used 1 cup (12 ounces or 340 grams) honey instead of brown sugar.I’m also wary of this substitution because an Instagram follower of mine tried it and reported that she ended up with a very, very liquidy dough.As a result, I suspect that this substitution only works if you use the honey with conventional processed peanut butter.In general, my specialty lies in creating baking recipes with conventional ingredients.If you’re looking for eggless or vegan cookie recipes, I suggest checking out my friends Ashlae at Oh Ladycakes and Laura at The First Mess.Cooking a savory recipe instructs you to take whole ingredients like vegetables, meats, and condiments.As a result, you really, really need a solid understanding of all the different chemical reactions that are causing baked goods to rise and set the way that they do.So while I’m doing my best to accommodate everybody’s dietary and pantry restrictions, the truth is, there are many occasions in which my hands are tied by food science and chemistry.Note that 1 ¾ cups is the volume amount of 1 (16-ounce) jar of peanut butter.In the recipe below, I instruct you to use a processed peanut butter brand like Jif or Skippy.Despite Ovenly’s recommendation, I’ve used natural peanut butter in this recipe many, many times.As a result, swapping out the peanut butter with either will likely cause the cookies to spread out more and look slightly different.A follower of mine combined natural cashew butter with honey and ended up with a liquidy dough that wouldn’t set.As a result, swapping out the peanut butter with tahini will likely cause the cookies to spread more and look slightly different.However, my friend Janice over at Kitchen Heals Soul tested a similar recipe to this peanut butter cookie one.Nutella has a LOT more sugar in it, even when compared with conventional processed peanut butter.Here are the basic steps to make 3 ingredient peanut butter cookies from scratch:.If you used a natural nut butter, this step ensures that the cookie dough is easy to work with and holds its shape when scooped.Scoop the cookie dough onto a lined sheet pan—there’s no need to arrange them in position for baking yet.Freeze the peanut butter cookie dough balls while you preheat the oven.Ovenly’s cookbook recommends that you freeze the cookie dough for at least 15 minutes before baking.I freeze the cookies while I preheat my oven (which usually takes about 10 to 15 minutes to heat to the right temperature, anyway).Bake the peanut butter cookies for 16 to 18 minutes, or just until their edges are set but the centers are still slightly gooey.However, if you used natural nut butter, you’ll likely need to refrigerate the dough for at least 1 hour before scooping them.Natural nut butter makes a looser, more liquidy dough that doesn’t keep its shape when scooped.How do you make this a small batch 3 ingredient peanut butter cookie recipe?¾ cup plus 2 Tablespoons tightly packed (6.5 ounces or 184 grams) brown sugar.After scooping the cookie dough balls, sprinkle the tops of each with flaky sea salt.If you choose to go this route, increase the recipe’s Bake Time to 20 to 22 minutes.Several of my Instagram followers added chocolate chips to these cookies with rave results.Mix the chocolate chips in with a rubber spatula after whisking the sugar, eggs, and peanut butter.Best 3 Ingredient Peanut Butter Cookie Recipe Tips Best Ingredient Tip Ovenly’s cookbook recommends that you use a conventional, processed peanut butter like Jif or Skippy (Ovenly prefers the latter, but I’m a Jif girl myself).Best Technique Tips The recipe instructs you to first whisk the brown sugar and eggs together, then add the peanut butter.I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Video Tutorial for 3 Ingredient Peanut Butter Cookie Recipe.Use the video player below to watch my Instagram Story tutorial on how to make this 3 ingredient peanut butter cookies recipe!The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes.3 Ingredient Peanut Butter Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 5 mins Bake Time: 16 mins 4.77 from 17 votes PRINT Ingredients For the 3 Ingredient Peanut Butter Cookies 1 ¾ cups tightly packed (13.15 ounces or 373 grams) dark OR light brown sugar.Bake one pan at a time (keeping the other in the refrigerator) for 16 minutes, until the edges have set but the centers are still gooey.Notes Adapted from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .

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