Easy peanut butter cookies7/26/2023 – i used 2 T raw agave because i didn’t have applesauce (ehh, they’re similar in consistency right? i don’t know, but it worked!) – i added a couple pinches of salt because i had 2 kinds of organic PB, salted and unsalted, and had only enough for a 1/4 cup of each – i tripled the vanilla extract (i don’t really measure when cooking/baking, but i think it was around triple the amount mentioned… i LOVE vanilla!) I made a few changes because i didn’t have some things on-hand: I just made these, and wow! amazing texture and taste! If you wish to flatten the cookies, use a fork or spoon to press down lightly. Let the puffy cookies cool for at least another ten minutes, during which time they will firm up considerably and no longer be too delicate to handle. Place the unbaked dough balls on a baking sheet, leaving room between each cookie.īake on the oven center rack for eight minutes. Preheat the oven to 350 degrees Fahrenheit. (You can also freeze cookie dough balls to bake at a later time if you wish.) Once it’s firm enough to scoop out with a spoon or cookie scoop, roll into cookie dough balls with your hands. Stir well to evenly incorporate the baking soda and salt.Īdd all remaining ingredients to the bowl, and mix everything together to form a yummy eggless peanut butter cookie dough.įreeze the dough for a few minutes, or you can cover and refrigerate for a few hours or overnight. If it is not already easily stir-able, gently warm it for a few seconds in the microwave or let it sit in a warm room until soft and easy to stir.Ĭombine all dry ingredients in a medium mixing bowl. Baked cookies will last in an airtight container for up to a week.How to make one bowl peanut butter cookies Baked cookies can be frozen in freezer bags for up to 3 months. Add a scoop of ice cream or sandwich them together with a teaspoon of dulce de leche for an indulgent treat. Serving suggestion: These cookies are delicious on their own but they make great “sandwich”cookies.Remove from the oven, allow to cool completely then store in an airtight container. Place the sheet pans into a preheated oven and allow the cookies to bake for 12-15 minutes or until they are golden brown and crisp around the edges.Using a fork, press down on the cookies, taking care not to flatten them too much (they will flatten and spread as they bake). Place the cookie dough on parchment paper-lined sheet pans, spaced a few centimetres apart. Form golf ball-sized balls by rolling the cookie dough between your hands.The mixture will look a little crumbly, that’s completely fine. With electric beaters or a whisk, whip the ingredients together until they are well combined. Combine peanut butter, sugar and egg in a mixing bowl.Optional extras: Vanilla extract or flaky sea salt are delicious additions but absolutely not necessary.Sugar. Regular white/granulated sugar works best. ![]() If you want the cookies a little less sweet, use an unsweetened variety. This is not the time for “healthy”peanut butter. What’s not to love? Ingredients neededįull recipe + amounts can be found in the recipe card below. They’re made with ingredients everyone has in their pantry and take only minutes to whip up. 7 years later, and these cookies are still a hit. 7 years ago! They used to be a favorite with my then, 4-year old twins, who could make a batch themselves with very little help from me. I first made these cookies and documented them on this blog in 2013. No flour needed! They’re an instant hit and a delicious. These easy peanut butter cookies can be made in minutes with only 3 ingredients.
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