These flourless peanut butter cookies are made merely with simply 5 common pantry substances, and have that crispy outdoors and comfortable and chewy inside.
I’ve modified the “basic” recipe you have seen elsewhere to enhance the cookie texture, form, and even style. All with out altering the substances very a lot in any respect!
my take
Nicole’s Recipe Notes
These usually are not your “common” flourless peanut butter cookies. They’re higher in style, texture, and even their beauty!
Essentially the most basic recipe you have little doubt seen earlier than is solely 1 egg + 1 cup peanut butter + 1 cup granulated sugar. However that makes a cookie that is far more fragile, extra crunchy than chewy and has these jagged, cracked edges.
After I first made flourless peanut butter cookies, the one means I may make them comfortable and chewy by including cocoa powder and turning them into chocolate peanut butter cookies.
Right here, I reduce on the sugar and added some baking powder to create a basic “3-ingredient” peanut butter cookie that holds collectively so effectively. I used to be even capable of create the basic crosshatch sample of our basic gluten free peanut butter cookies with out flour, and with out getting these damaged edges.
what’s in it/substitutions
Elements and substitutions
These flourless peanut butter cookies are already dairy-free and gluten-free naturally. The key to their just-right crispy and chewy texture is within the steadiness of those few substances. So hold that in thoughts as you take into account whether or not to make modifications to the recipe beneath.
Peanut butter
Since these are peanut butter cookies, in the event you don’t love nut butter, I counsel you keep away! These are actually for peanut butter lovers.
If you want to make these peanut-free, you’ll be able to attempt changing it with a no-stir number of almond butter (Barney Butter is an efficient (if costly) possibility). Both means, you will want a “no-stir” selection.
Cashew butter may also work, so long as it is no-stir. I additionally suppose that it is price making an attempt the recipe with no-stir Wowbutter, which is constituted of soy beans.
Egg
There’s one egg in 1 dozen cookies. The egg actually does assist to carry this recipe collectively and make it puffy and chewy moderately than crunchy.
If you want to be egg-free, you possibly can attempt changing the egg on this recipe with a “chia egg” every (1 tablespoon floor chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel) or a “flax egg.” Bob’s Pink Mill’s egg replacer would possibly even work.
Sugar
The sugar sweetens the cookies, and likewise helps hold them tender. If you could find a no-stir peanut butter that does not have any common sugar, you can also make these cookies sugar-free.
I’ve made this actual recipe with a granulated sugar substitute and though the feel wasn’t spot on, it labored. I used Lankato model monkfruit granulated sweetener, however you possibly can additionally attempt Swerve model. Made with a sugar different, the cookies are low carb, excessive protein, and actually satisfying.
Variations
That is such a easy recipe, however you can also make just a few swaps to alter it up a bit:
- Add chocolate chips: add as much as 2 ounces of miniature semi-sweet chocolate chips to the uncooked cookie dough.
- Add cocoa powder: change the ten tablespoons granulated sugar with 6 tablespoons (82 grams) mild brown sugar, add 1/4 cup (20 grams) unsweetened cocoa powder, and change the baking powder with 1 teaspoon baking soda. Good flourless chocolate peanut butter cookies!
My Professional Tip
Knowledgeable ideas
Use a “no stir” peanut butter
A nut butter is “no stir” if, while you open the jar, the liquid oil hasn’t separated from the stable nut butter. It is all built-in (and never drippy). It often has palm oil added to it to maintain the peanut butter secure and totally emulsified at room temperature.
Beat the cookie batter effectively
It is largely the steadiness of substances that creates the correct texture within the cookie that is crispy outdoors and chewy inside. However beating the batter a bit additional helps, too.
In a conventional cookie made with flour, creaming butter (or different fats) with sugar creates a bond between the 2 that enables the warmth of the oven to trigger them to rise and crisp. In order for you crispy-chewy cookies, attempt beating the batter a bit extra.
Use a mixer
This recipe could be made with a bowl and spoon, by hand. However making it with a stand mixer or hand mixer makes cookies with the very best clean texture and essentially the most tender cookie.
Press a fork on high for even baking
Flattening the dough ball helps the cookies bake evenly, and unfold correctly. For that particular peanut butter cookie look, press a fork in that criss cross sample on high of every cookie dough ball.
The granulated sugar on the skin of the cookies is completely non-obligatory. However dipping the fork in water first, after which in some granulated sugar first does assist create a little bit of a crust on the skin. And you actually do not want a lot granulated sugar to make that kind of magic occur. ✨
Stop your display from going darkish
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Preheat your oven to 350°F. Line a big rimmed baking sheet with parchment paper and set it apart.
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In a big bowl, place the granulated sugar, peanut butter, and egg, and blend to mix very effectively. Utilizing an electrical mixer (hand or stand mixer) will assist get the proper cookie texture, but it surely’s not vital. Add the baking powder, and salt, and blend once more to mix.
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Divide the dough into parts of 1 1/2 tablespoons (or 35 grams) every. A #40 ice cream scoop works nice, or you should use 2 spoons.
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Place the items of dough about 1 1/2-inches other than each other on the ready baking sheet. Roll every bit of dough between clear palms, and return to the baking sheet.
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For barely thicker cookies, or in the event you simply suppose that your peanut butter was a bit oily and comfortable, place the baking sheet within the freezer to sit back for about 10 minutes.
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Moist the tines of a salad fork, press into the additional granulated sugar, after which press right into a crosshatch sample on every bit of cookie dough. Moist the fork as typically as vital to forestall it from sticking to the cookie dough. You may simply use the moist tines with out the sugar in the event you choose.
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Place the baking sheet within the middle of the preheated oven and bake for about 10 minutes, or till the cookies are puffed and the dough now not glistens on high (though the granulated sugar will glisten the place it has clumped).
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Take away the cookies from the oven. In the event that they’ve misplaced their form in any respect, shortly run a spherical cookie cutter across the edges of every cookie on the baking sheet to coax it again into form.
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Enable them to chill for 10 minutes on the baking sheet or till agency.
You’ll want to use a “no stir” peanut butter on this recipe. That simply implies that, while you open the jar, the liquid oil hasn’t separated from the stable nut butter. It’s all built-in, and never drippy.
Chilling the dough.
For the thickest cookies, chill the formed items of dough for about 10 minutes within the freezer or half-hour within the fridge earlier than baking.
Serving: 1cookie | Energy: 172kcal | Carbohydrates: 15g | Protein: 5g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 6g | Trans Fats: 0.002g | Ldl cholesterol: 14mg | Sodium: 150mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Calcium: 15mg | Iron: 0.4mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Learn how to make flourless peanut butter cookies, step-by-step
That can assist you visualize the steps within the recipe card above, listed here are some step-by-step photos:
Make the cookie dough by beating the peanut butter, white sugar and egg with a handheld mixer (or by hand) right into a thick, comfortable dough. Combine within the baking powder and salt.
I like to make use of a #40 cookie scoop to create 12 equal parts of 1 1/2 tablespoons every, however spoons work, too. Roll every bit right into a dough ball.
Then, moist the tines of a fork, dip it in some extra sugar, and press the fork down twice on every ball to create a crisscross sample.
If the cookies have misplaced their form throughout baking, as quickly as they arrive out of the oven, you’ll be able to coax them again into form by circling them with a plain spherical cookie cutter.
Allow them to sit on the baking sheet for 10 minutes, after which you’ll be able to transfer to racks to chill fully, if wanted.
make forward/leftovers
Storage directions
These cooled baked cookies will hold effectively and preserve their texture in a sealed glass container at room temperature for as much as 5 days. Storing them on the counter in plastic could result in a change in texture.
Freezing
For longer storage, place the baked and cooled cookies in a sealed plastic zip-top bag with as a lot air eliminated as doable, or wrapped tightly in freezer-safe wrap. Then, place them within the freezer for as much as 3 months.
To defrost, permit the cookies to sit down, nonetheless lined, at room temperature for about half-hour. You may also microwave them for about 15 seconds to defrost them quicker.
You may also freeze the uncooked, formed dough balls (earlier than you have marked them with a fork) in a single layer on a baking sheet. Then, place them in a freezer-safe ziptop bag (take away the air) and freeze for as much as 3 months. Defrost the cookie dough on a baking sheet at room temperature, and reshape into excellent balls of dough, and proceed with the recipe as written.
Is peanut butter gluten free?
Sure, in its pure type, peanut butter is made from peanuts and salt and is of course gluten free. Should you place peanuts (roasted or uncooked) in a high-speed blender and add salt to style, ultimately you should have peanut butter.
I not often make my very own peanut butter, although, and sometimes do not bake with really pure peanut butter. You may know that your peanut butter is completely pure when it has solely these two fundamental substances, and when it separates because it stands at room temperature into a hoop of liquid oil on high and a stable beneath.
The unique substances (peanuts, salt) are naturally gluten free, as are all the potential components we have talked about. Be sure to’re utilizing a gluten free peanut butter on this recipe or simply in a sandwich, you must learn labels—and know your manufacturers.
What manufacturers of peanut butter are reliably gluten free
Some manufacturers, like Jif, will label its peanut butter (and different merchandise) “gluten free” if it match the U.S. definition of “gluten free,” however could have been ready on manufacturing tools that has been shared with gluten-containing merchandise.
Most forms of Skippy peanut butter are gluten free, aside from people who include different substances. The most secure peanut butter manufacturers solely make gluten free varieties, like Peanut Butter & Co. Most frequently, I buy Skippy peanut butter for my household, however you must do what makes you most comfy—and suits in your finances.
