I Made EPIC Eggless Peanut Butter Cookies with JUST Three Ingredients | Easy, Quick, Cookies at Home
Cookies using just three ingredients? I say yes! Packed with the flavor of peanut butter, these simple, melt-in-mouth peanut butter cookies are my new favorite and they might just be yours too!
Ingredients:
1/2 cup (120 gms) Peanut Butter
1 tbsp (8 gms) Icing Sugar
1/4 cup (30 gms) Maida (all-purpose flour)
Roasted Peanuts to top (optional)
I used Nutrabay Foods Original crunchy peanut butter for this recipe. To get your hands on Nutrabay peanut butter:
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Peanut Butter Cookies | healthy flourless recipe
5-Ingredient peanut butter cookies are a healthy, flourless recipe that is easy to make. Made with peanut butter, egg, coconut sugar and vanilla these peanut butter cookies are rich, dense, and perfectly sweetened. Dip them into dark chocolate for one last layer of yum and enjoy!
I love making a double recipe so I can keep some in the freezer to enjoy throughout the week. They are also great for gifting during the holiday season.
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TIMESTAMPS
0:00 Intro
0:17 Getting Started
0:30 Choosing Peanut Butter
1:12 Adding Ingredients
2:03 Forming the Cookie
2:46 Bake Them In The Oven
3:09 Dip Them in Chocolate
4:23 Serve and Enjoy or Store For Later
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5-INGREDIENT PEANUT BUTTER COOKIES
1 cup all-natural peanut butter (I used salted)
1 egg
1/2 cup coconut sugar or monk fruit
1 teaspoon vanilla extract
4 ounces dark chocolate
1 teaspoon coconut oil
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a Silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monk fruit, or coconut sugar and vanilla) until fully combined.
Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on a baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn the fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).
Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown, and fragrant. Cool to room temperature.
Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place it back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has been set up. Enjoy!
NOTES
For the sweetener, you can swap in any type of granulated sugar you have or prefer, they all work!
Storage: Keep cookies stored in an airtight container in the refrigerator for up to one week.
Freezing Instructions: Cookies can be frozen for up to 2 months, then thawed overnight in the refrigerator or at room temperature before enjoying.
NUTRITION ANALYSIS
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Calcium: 18mg | Iron: 2mg
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#peanutbuttercookies #flourlesspeanutbuttercookies #healthycookierecipe
#roastedpotatoes #ovenroastedpotatoes #easypotatorecipe
3 Ingredient Peanut Butter Cookies Tasty
3 ingredient peanut butter cookies tasty, very easy to make and taste oh so good, all you need is 1 cup peanut butter, 1 cup sugar and one egg, preheat oven to 375, mix all the ingredients together, roll cookies out put on sprayed pan, bake 10-12 minutes or until done.
#3ingredientcookies #3ingredientpeanutbuttercookies #peanutbuttercookies
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How to Make Peanut Butter Cookies - Easy Peanut Butter Cookie Recipe Soft and Chewy
Print this recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make peanut butter cookies. This recipe is easy to make and the peanut butter cookies wind up being soft and chewy and oh so delicious. If I can make them, you can make them, let's get baking!
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Ingredients:
1 cup of peanut butter (250g)
1/2 cup of softened unsalted butter (115g)
1/2 cup of light brown sugar (packed) (100g)
1/2 cup of white granulated sugar (105g)
1 egg
3 tbsp. of milk (45ml)
1 tsp. of vanilla extract (5ml)
1 1/4 cup of all-purpose flour (150g)
1 tsp. of baking powder (5g)
1/4 tsp. of salt (1g)
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Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make peanut butter cookies, mmm, yummy. This homemade peanut butter cookie is really is to do, if I can do it, you can do it, let’s get baking. All right first we are going to preheat our oven to 375 degrees. We have one cup or peanut butter, and what we are going to do is take our butter, we have one half cup of softened butter, one half cup of light brown sugar, one half cup of white granulated sugar, and with a hand mixer or stand mixer, let’s go ahead and cream this all together. Okay once we are done let’s go ahead and scrape the sides. Okay, now we have 3 tablespoons of milk, let’s add that, start the, cream it together, scrape the sides, one egg, cream that in together, 1 tsp. of vanilla extract. And then let’s scrape the sides one more time, and then we take 1 and ¼ cups of all purpose flour, add one tsp. of baking powder, 1 fourth tsp. of salt. And then with a fork or a whisk or you can sift it together; let’s mix this all together. All right, come back to our peanut butter, and then we are going to add this, about a third of a time, add the flour to the peanut butter mixture. Let’s turn on the mixer, scrape the sides, add another third of the flour, okay, and then let’s add the rest of the flour, and scrape the sides one more time. Okay once we are done mixing, let’s go ahead and clean the beaters. As a kid, my favorite part of cookie making was actually licking off the beaters, some how my mom always would clean off a ton, to where, like that, to where I would barely have any to lick off. And now our dough is ready to go. All right, now it is time to roll out our cookies. So what you do, I just take a table spoon, you can use whatever method you want, this just helps to get the same amount of cookie, and just get some dough here, and then I am going to roll it into a ball like that, and then you place it on a cookie sheet, and then what you are going to do is you are going to take a fork, and you are going to push it down like that. And you can leave it like that shape, or you can come in to this other side and go like that, all right, now, optionally what you can do also, what I like to do, if you want extra sweet cookies, go ahead and take your dough and roll it into sugar, all around like that, pretty cool, go ahead and do the same thing. And if the edges start to split a little bit, that is totally fine, you can just come in here and push them back together, if you want a nice perfectly formed cookie, pretty cool, and now I am going to finish rolling those out. Now I am using a silicone-baking mat, this is an artisan mat brand, it is not necessary, you can use parchment paper if you like, I really like these artisan mats, it really helps the cookie to not burn on the bottom, and you can re-wash it, they last a long time, I will put a link down below if you want to pick one up, this batch is ready to go. So what we do is bake these in the oven, 375 degrees for 8 to 10 minutes, or until the edges get slightly brown, on to that step. All right after they come out of the oven, just let them set on the cookie sheet for about 5 minutes then transfer them over to a wire rack to cool completely.