These peanut butter cookies are packed with peanut flavor with just a hint of sweetness. With only 5 basic ingredients, they are a quick and easy recipe perfect for beginners. Unlike other peanut butter cookie recipes, these have no egg, making them suitable for those allergic to eggs. Plus, these can be easily adapted to be vegan, gluten-free, and/or dairy-free.
Making the classic crosshatch patterns with a fork! Feel free to experiment with other textured objects.
Ingredients
Peanut butter: Creamy or crunchy, natural or conventional; all the most common types of peanut butter work! If your peanut butter is salted, omit the salt in the recipe.
Sugar: White or brown sugar both work. The lower range of sugar provides minimal sweetness and lets the nuttiness shine, while the higher amount makes for a significantly sweeter cookie. I prefer the lower amount since I want strong peanut flavor in my cookie, but adjust based on your needs.
Flour: I have tried this with all-purpose, whole wheat, and oat flour, and all work. Make sure the oat flour is finely milled if you choose to use that.
Baking powder: Gives a bit of rise to the cookie. Not required, but omitting it will result in slightly denser cookie.
Salt: Salt brings out the peanut’s flavors, but omit it if you are using salted peanut butter (unless you want salt to prominent, which is ok too!).
Milk: Any sort of liquid (though I wouldn’t recommend water because it’s so plain) works since the goal is to bind the mixture together.
Peanut butter cookies for breakfast…look at that sun glow!
Recipe by FionaCourse: SnacksCuisine: AmericanDifficulty: Easy
Servingscookies
Prep time
20
minutes
Cooking time
10
minutes
Ingredients
180g (1⅓ cup) peanut butter (creamy or crunchy)
45g-70g (¼-⅓ cup) sugar (white or brown; volume measurements are for white)
100g (⅔ cup + 3 tbsp) flour (all-purpose, whole wheat, or oat)
¼ tsp baking powder
¼ tsp salt (use only if peanut butter is unsalted)
28g (2 tbsp) milk (dairy or plant-based)
Directions
Mix peanut butter, sugar, and salt together.
Mix baking powder into flour, then add to the peanut butter mixture.
Fold together with a spatula into a crumbly dough.
Add milk little by little, up to 2 tbsp, until the dough holds together when squeezed.
Line a baking sheet with parchment paper and place cookies on sheet about 1.5 cm apart (they don’t spread much).
Shape a (table)spoonful’s worth of dough into small balls and press with a fork to make the crosshatch pattern, or with your fingers into a flat disc (not too thin).
Bake in a 180 °C/350 °F oven for 10 minutes, or until the tops have browned slightly and the cookies feel firm.
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