Ces Soft Peanut Butter Cookies are super-simple 4-ingredient peanut butter cookies without the crumbly texture of the classics. They are made with only 4 ingredients and no eggs, no dairy, and no refined sugar.
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Soft Peanut Butter Cookies
Ingrédients
- ½ tasse Beurre d'arachide - (remarque 1)
- ¼ tasse de sirop d'érable - (remarque 2)
- ¼ tasse Lait d'amande
- ⅔ tasse Farine auto montante - (remarque 3)
Suppléments – facultatifs mais recommandés pour les saveurs
- ⅓ tasse Pépites de chocolat noir sans produits laitiers
- ½ cuillère à café La cannelle
- ¼ cuillère à café Le sel
- 1 cuillère à café Extrait de vanille
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Tapissez une plaque de cuisson de papier sulfurisé et huilez-le légèrement. Réservez.
- In a medium-size mixing bowl, stir peanut butter, maple syrup, milk, and vanilla extract if used. Stir with a rubber spatula until a creamy paste form.
- Stir in the self-rising flour, cinnamon, and salt if used. Stir until a smooth cookie dough forms
- If you want to add chocolate chips, fold in now and stir to evenly combine.
- Divide the dough into 9 equal portions, drop each dough ball on the baking sheet, and lightly press them with oiled palms to prevent the dough from sticking to your hands.
- Bake the cookies for 12-14 minutes at 350°F (180°C) or until slightly golden on the top.
- Let them cool down on a cooling rack for 30 minutes to firm up.
Remarques
Alimentation
Ingrédients et substitutions
You only need 4 ingredients to make these delicious cookies.
- Beurre d'arachide – This is the main ingredient, providing flavor and structure to the cookies. Almond butter, cashew butter, or sunflower seed butter are also suitable. Ensure it’s a natural variety without added sugar or oil.
- de sirop d'érable – This sweetens the cookies and helps bind the ingredients. Agave syrup, rice syrup, or coconut nectar can also be used.
- Lait d'amande – This adds moisture to the dough, creating a soft texture. You can use any dairy-free milk, like cashew milk, oat milk, or coconut milk.
- Farine auto montante – This provides the structure for the cookies and helps them rise. You can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
How to Make Soft Peanut Butter Cookies
These cookies are super simple to make in just a few minutes. Here’s how in pictures.
Combine the liquid ingredients in a large mixing bowl and incorporate the flour.
Roll the dough between your hands (oil them a bit so it doesn’t stick).
Place the 9 cookies dough balls on a baking sheet lined with parchment paper and flatten them.
Bake the cookies for 12-14 minutes at 350°F (180°C).
Conseils de pâtisserie de Carine
Let me share a couple of tips to make delicious cookies every single time, even if it’s your first go!
- Ajouter des pépites de chocolat – Incorporating 1/2 cup of chocolate chips introduces sweetness and delicious chocolate pieces.
- Enhance Batter Flavor – Adding 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, or a pinch of salt (if your peanut butter is unsalted) boosts the flavor profile of the batter.
I have to print a recipe but it sounds good because I can’t have refined sugar or eggs for that matter so these might be a good snack for me to eat cuz I do love me some peanut butter cookies
Let me know how it goes! enjoy.
Can I use almond flour
No, it will never firm up. Try my almond flour peanut butter cookies to use your almond flour, they are crunchy, not soft but tasty!
I’m sure I misunderstood the gf converter. I doubled the recipe so used the converter which said to use 3/4 cup plus 4 tbsp gf flour, 1/3 cup teff flour, the baking soda, acid, and then it said 2 EXTRA tsp of baking powder. So I thought that meant I had to add 1.5ish tsp baking powder to make it self rising plus this extra 2 tsp the gf converter said. So my cookies taste like dry baking powder cookies with a hint of peanut butter . I couldn’t give low rating since the error must have been mine.
Yes, you did and I feel so terrible that this happened to you! When you use the gluten-free converter, you tell the tool if you are converting flour or self-rising flour. Then, the tool gives you the exact blend you need regarding that choice, you don’t have to add anything else. If you doubled this recipe, it means you select “self rising”, then select 1 1/3 cup. Here’s what the converter exactly says, and this is what you are gonna use, no need to add anything else except the remaining ingredients in the recipe that are not the flour or self-rising flour you are converting. Your Gluten-Free Flour Mixture
Vous avez besoin de tout ce qui suit :
3/4 cup + 4 Tbsps of Gluten-Free Flour Blend (e.g., rice/tapioca/potato starch base)
1/3 cup of Mild, Nutty Flour (e.g., millet, teff, oat, or almond flour)
3/8 tsp of Baking Soda
1 3/8 tsps of Acid (Lemon Juice or Apple Cider Vinegar)
2 tsps of Extra Baking Powder (for self-rising conversion)
we cooked them without vegetal milk, just realised it getting out of the oven but I think they are ok as well, what is the moment to add the vegetal milk? By the way, we have done as Christmas cookies
The milk is added with the peanut butter. I hope they come out well.
We loved them!!! Very easy to make! Thank you!
Mon plaisir!
I think this soft peanutbutter cookies will turn out good wth Bob’s red mill 1to1 GF flour yes.
Let me know !