Galletas de mantequilla de cacahuete de 3 ingredientes (sin azúcar refinada, sin huevos, sin lácteos)

Estos Galletas de mantequilla de maní de 3 ingredientes are easy peanut butter cookies made with simple pantry ingredients for a quick cookie. They are also egg-free, dairy-free, and refined sugar-free.

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I love making super easy cookies and nothing is easier than peanut butter cookies. While I already have many recipes, like my Galletas de mantequilla de cacahuete con harina de almendras, Galletas de garbanzos y mantequilla de cacahuete o Galletas saludables de mantequilla de cacahuete. But today, I wanted a simpler and yet healthy recipe.

These cookies are made with just 3 ingredients and still bring 3.5g of net carbs for 115 Calories. They’re a great option for a cookie jar!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de mantequilla de maní de 3 ingredientes

Estos Galletas de mantequilla de maní de 3 ingredientes are easy peanut butter cookies made with simple pantry ingredients for a quick cookie. They are also egg-free, dairy-free, and refined sugar-free.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 12 minutos minutos

Nevera: 30 minutos minutos

Tiempo Total: 52 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 9 galletas

Calorías: 115.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ½ taza de Mantequilla de cacahuete (sin sal)
• ▢ ¼ taza de Jarabe de arce
• ▢ 2 cucharadas de Harina para todo uso

Opcional

• ▢ ½ cucharadita de Extracto de vainilla
• ▢ ¼ cucharadita de Salt
• ▢ ¼ taza de Azúcar de caña sin refinar - for crispier cookies

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, stir peanut butter, maple syrup, vanilla, and sugar if used.
• Add the flour and salt (if used), and stir the mixture for a good minute. It thickens as you stir. It should stay soft and sticky.
• Refrigera la masa durante 10 minutos.
• Scoop one tablespoon of dough and roll it between lightly oiled hands. The dough is soft and sticky. That's normal.
• Release each dough ball on the baking sheet a thumb apart.
• Lightly oil the back of a fork and lightly press the top of each cookie dough ball twice at a 90-degree angle to form a crisscross pattern on top of the cookies.
• Bake the cookies for 12-14 minutes at 350 °F (180 °C) in the center rack of the oven then remove from the oven and do not touch the cookies. Let them cool down for 30 minutes on the sheet.
• Transfer to a cooling rack and refrigerate to firm up even more.

Notas

notas 1: Make sure you use a fresh, drippy jar of natural peanut butter. It means with no added sugar, no added oil. You can use almond butter instead of or sunflower seed butter for nut-free cookies.

notas 2: Other options are the same amount of agave syrup, coconut nectar, or honey, if not vegan.

notas 3Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

Almacenaje: You can store the cookies in the fridge for up to 4 days in a sealed cookie jar.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 115.8kcal | Carbohidratos: 10.5g | Proteína: 3.4g | Grasa: 7.3g | Grasa saturada: 1.4g | Grasa poli-insaturada: 1.8g | Grasa monosaturada: 3.6g | Sodio: 62.3mg | Potasio: 102.7mg | Fibra: 0.7g | Azúcar: 6.9g | Calcio: 17mg | Hierro: 0.3mg | Magnesio: 26.5mg | Fósforo 50.4mg | Zinc: 0.4mg

Ingredientes y sustituciones

Solo necesitas 3 ingredientes para hacer estas deliciosas galletas.

• Mantequilla de maní – Use a fresh, drippy, natural peanut butter with no added sugar or oil. You can also use almond butter for a nutty twist or sunflower seed butter for a nut-free option. Avoid chunky peanut butter, as it will change the texture.
• Jarabe de arce – This adds sweetness and moisture to the dough. You can also use agave syrup, coconut nectar, or honey (if not vegan). Avoid regular sugar syrups, as they may make the dough too thick.
• Harina para todo uso – Flour binds the cookies. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. Almond flour can also work but may result in a softer, crumblier texture but the best is to use my Galletas de mantequilla de cacahuete con harina de almendras. Avoid coconut flour, as it will absorb too much moisture and make the dough dry.

How to Make Peanut Butter Cookies

Estas galletas son muy fáciles de preparar. Aquí te mostramos cómo hacerlo con imágenes.

Combine the ingredients in a mixing bowl until sticky.

Form cookie dough balls and place them on a baking sheet.

Press the cookies with a fork to form a crisscross patter.

Hornea las galletas durante 12-14 minutos a 180 °C (350 °F).

Consejos de repostería de Carine

Let me share a few of my tips to make the best cookies possible.

1. Use Fresh, Drippy Peanut Butter: This ensures a smooth dough that is easy to mix and shape. If your peanut butter is too thick, the dough may not hold together well. Stir the jar thoroughly before using.
2. Enfriar la masa: The dough is naturally sticky, so refrigerating it for 10 minutes makes it easier to handle and shape into balls.
3. Work with Oiled Hands and Tools: Lightly oiling your hands and the back of your fork prevents sticking when rolling and pressing the dough.
4. For Crispier Cookies: Add ¼ cup of sugar (or your favorite granulated sweetener) to the maple syrup mixture and bake for the full 14 minutes.
5. No hornee demasiado: These cookies will look soft when they come out of the oven but firm up as they cool. Let them cool on the baking sheet for at least 30 minutes before transferring to a rack.
6. Cool Completely for Best Texture: For the crispiest cookies, refrigerate after cooling at room temperature to let them firm up even more.

Localización de averías

If you’re still having issues, I have a few tips to fix potential problems!

• Why is my dough too dry? This can happen if your peanut butter isn’t fresh or drippy. Add 1 teaspoon of almond milk or a touch more maple syrup to loosen the dough.
• Why are my cookies too soft? Ensure you chill the dough before shaping and you can also refrigerate the cookies after baking. Also, make sure your oven temperature is accurate; underbaking can leave the cookies too soft.
• Why are my cookies crumbly? This may occur if the flour measurement was too heavy. Scoop the flour lightly into the measuring spoon and level it off to avoid adding too much.

More Peanut Butter Cookie Recipes

Galletas de mantequilla de maní de 4 ingredientes

Galletas de mantequilla de cacahuete con harina de almendras

Galletas saludables de mantequilla de cacahuete

Galletas de mantequilla de maní de 2 ingredientes