Soft Peanut Butter Cookies Without Flour
- October 11, 2021
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. .
Flourless Peanut Butter Cookies
These Flourless Peanut Butter Cookies are so simple to make!And yet, this butter-free, flour-free flourless peanut butter cookie recipe is not just one of the best gluten-free cookie recipes I’ve tried, it’s just hands down one of the best cookies.Again, this was over a flour-free, butter-free cookie.Of course I’ve made some modifications, but if you only have peanut butter, an egg, and sugar in your pantry you can make these at home (I’ll include notes on how below).Peanut butter.My preference is creamy but I believe crunchy would work just fine.My preference is creamy but I believe crunchy would work just fine.Again, this can not be omitted nor do I know of a working substitute.Again, this can not be omitted nor do I know of a working substitute.I like using baking soda because it encourages the cookies to spread, subtly adds to their flavor, and gives the cookies a pretty, crinkly appearance.Some of these ingredients are my personal preferred additions, but as you can see the cookies can ultimately be made with just 3 ingredients: peanut butter, sugar, and an egg (so please don’t ask me how to substitute any of those!If you have all of the ingredients and the time to make them, that one will always be my favorite recipe, but this one is a very satisfactory runner-up in a pinch.Check out my YouTube channel where I show you exactly how I make this recipe step-by-step in my own kitchen.Flourless Peanut Butter Cookies These Flourless Peanut Butter Cookies are unbelievably simple to make!▢ Additional granulated sugar for sprinkling Recommended Equipment ▢ Mixing bowl.In a medium-sized bowl, whisk together sugars, baking soda, and salt until combined.Add peanut butter, egg, and vanilla extract and stir until completely combined.Notes ¹You may substitute this with ½ cup of granulated sugar (for a total of 1 cup/200g) of granulated sugar if you don’t have brown sugar.Just lightly sprinkle your cookie dough with additional granulated sugar and then flatten with the tines of a fork in a criss-cross pattern before baking to help encourage the cookies to spread. .
1 Bowl Vegan Peanut Butter Cookies
Vegan Peanut Butter Cookies – Easy to make and easier to eat, thick, soft, and chewy homemade peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla, and almond milk are the best!And like the others, this vegan peanut butter cookie recipe is super easy, using simple ingredients, and is crazy delicious.How To Make Vegan Peanut Butter Cookies.These vegan peanut butter cookies contain no complicated ingredients and are super easy to make with just a few simple steps.Makes about 20 – 24 cookies.Unlike most peanut butter recipes that call for chilling the dough before baking which keeps the dough from spreading too much, this recipe doesn’t require you to chill the dough, making for one less step and cookies in minutes.BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill in the refrigerator for 30 minutes before baking.How To Store Peanut Butter Cookies.Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days.To freeze peanut butter cookies , let the cookies cool completely and store them in a freezer safe container with parchment paper between the layer of cookies., let the cookies cool completely and store them in a freezer safe container with parchment paper between the layer of cookies.When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 2 – 4 minutes longer than recipe time.If you try this peanut butter cookie recipe, please let me know!VEGAN PEANUT BUTTER COOKIES ★★★★★ 5 from 110 reviews Easy to make and easier to eat, vegan peanut butter cookies made in 1 bowl with peanut butter, flour, sugar, vanilla and almond milk are the best!Diet: Vegan Ingredients Scale 1x 2x 3x 1 cup natural peanut butter ( 270g ), creamy or crunchy (or almond butter).natural ( ), creamy or crunchy (or almond butter) 1 cup coconut sugar or pure cane sugar * ( 192g ).generous pinch of mineral salt (only use if nut butter is unsalted) Instructions Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy.Next, add the flour, baking soda, and salt, mix to combine.Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 ¼ inch.Makes 20 – 24 cookies. .
2 Ingredient Soft Peanut Butter Cookies (No Flour, Butter, or Eggs
These soft peanut butter cookies are very easy to make.I’m excited to share this super easy peanut butter cookie recipe today.You can store them in an airtight container, but if you have room, I recommend leaving them on a baking sheet and covering the baking sheet with plastic wrap.They are very easy to make with just 2 ingredients and don't need any flour, butter or eggs.4.75 from 4 votes Print Pin Ingredients 1/2 cup (128 g) creamy peanut butter.In a large bowl add peanut butter and sugar.Stir until sugar is completely incorporated into the peanut butter.You can taste the dough and if you don't think it is sweet enough, you can add 1-2 tbsp more sugar.Use your fingers to gently smooth the surface of each dough ball.The cookies are quite rich in peanut butter flavor, so it's hard to eat more than one at a time.Because there is no egg acting as a binding agent, the cookies will crumble more easily.Nutrition Serving: 1 cookie , Calories: 167 kcal , Carbohydrates: 10 g , Protein: 6 g , Fat: 13 g , Saturated Fat: 2 g , Sodium: 1 mg , Potassium: 160 mg , Fiber: 2 g , Sugar: 6 g , NET CARBS: 8 g The nutrition information provided are only estimates based on an online nutritional calculator.Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. .
Best Super Soft Peanut Butter Cookies
THE best super soft peanut butter cookies (seriously though, the actual best).These are the BEST most SUPER SOFT peanut butter cookies in the whole entire universe.So versatile — These soft peanut butter cookies are great on their own, sure, but they can be so much more!There are a million desserts that this peanut cookie can be added to, mixed into, used as a base for — see tips below for more options!Soft and chewy — This peanut butter cookies recipe makes the softest, chewiest peanut butter cookies.Making these easy peanut butter cookies will take less than an hour, including bake time!Now roll the cookie dough balls in the remaining 2 tablespoons sugar and place them on a baking sheet about 2-3 inches apart.You might think the dough looks too wet when you mix it, so you think, “I’ll just add a little flour and see.” But this just results in a crumbly cookie.Cook them too long either in or out of the oven, and you’re going to have a hard, sad cookie.Want to add these soft peanut butter cookies to another sweet recipe?Here are some of my favorite options for eating peanut butter cookies : Take two equal-sized cookies and add a scoop of softened ice cream in the middle, wrap in plastic wrap, and freeze for a perfect peanut butter ice cream sandwich.Crumble peanut butter cookies on top of ice cream with some hot fudge, whipped cream, and a cherry for a yummy sundae topping.Use the cookie dough as a base for a peanut butter pie .Did you make these totally amazing peanut butter cookies? .
The Best Three Ingredient Peanut Butter Cookies
Chocolate chips are a great addition but are totally optional.If you’re not familiar with it, the recipe goes like this: combine peanut butter, an egg, and some sugar.The first time I made it, I was pretty sure the recipe wouldn’t work.“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.As the first pan baked, I switched on the oven light–fully expecting to see puddles.The egg did it’s thing, lifting the dough ever so slightly, and holding everything together.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. .
Flourless Peanut Butter Cookies
But don’t be fooled by their simplicity- this flourless peanut butter cookie recipe is a major contender for your favorite cookie recipe yet- they turn out with lightly crisp edges and soft centers.You may want to double this family favorite!(I recommend dark or semi-sweet) optional: 1/3 cup oats optional: sugar for rolling Instructions Preheat oven to 350 degrees.Add egg, vanilla, baking soda, and salt.As proof- I honestly make these more often than any other peanut butter cookie recipe.Ingredients for flourless peanut butter cookies.Mix your dough.NOTE: The texture of this dough is different than standard cookie dough, almost oily?Again, the texture of this dough is different- the chocolate chips won’t “stick” in there as well.If I add chocolate chips, I usually skip the step with rolling in sugar and criss-crossing and instead I just use a cookie scoop and then lightly flatten the dough balls with my hand or the bottom of a cup. .
The Best Soft and Chewy Peanut Butter Cookies
These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth.Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps.Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy.I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store.Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.Peanut butter cookies are pretty much solely made with pantry staples.So I always have all the ingredients in my pantry, which is pretty awesome since I don't have to worry about making a trip to the grocery store.You will also need measuring cups and spoons, mixing bowls, large half sheet baking pan and a silicone mat.Add the egg and vanilla extract and continue to mix until fully combined.Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.Scoop out 1-2 tablespoons of dough and roll into 1-inch balls and then flatten into a disc (this helps prevent it from cracking).Place on a half sheet baking pan lined with a silicone mat or parchment paper.Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature.Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature.You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along. .