אלה עוגיות חמאת בוטנים עם 3 מרכיבים 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.
I love making super easy cookies and nothing is easier than peanut butter cookies. While I already have many recipes, like my Almond Flour Peanut Butter Cookies, Chickpea Peanut Butter Cookies, או עוגיות חמאת בוטנים בריאות. 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!
למרות שהמתכון כולו נמצא ממש למטה, אל תפספסו את כל הטיפים שלי בהמשך, כולל החלפת מרכיבים, טיפים לבישול וצילומים שלב אחר שלב!
אהבתם את המתכון הזה?
לעזוב הערה למטה או בקרו באתר שלנו פייסבוק לדף שבו אני עונה (כמעט) לכל התגובות, שלנו דף Instagram להשראה, או שלנו פינטרסט לשמירת מתכונים!
עוגיות חמאת בוטנים עם 3 מרכיבים
רכיבים
- ½ גָבִיעַ חמאת בוטנים (ללא מלח)
- ¼ גָבִיעַ סירופ מייפל
- 2 כפות קמח לכל המטרה
אופציונלי
- ½ כפית תמצית וניל
- ¼ כפית מלח
- ¼ גָבִיעַ סוכר קנים לא מזוקק - for crispier cookies
הוראות
- 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.
- Refrigerate the dough for 10 minutes.
- 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.
הערות
תזונה
מרכיבים ותחליפים
אתם צריכים רק 3 מצרכים כדי להכין את העוגיות הטעימות האלה.
- חמאת בוטנים – 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.
- סירופ מייפל – 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.
- קמח לכל המטרה – Flour binds the cookies. For a gluten-free version, use my מדריך להמרה ללא גלוטן. Almond flour can also work but may result in a softer, crumblier texture but the best is to use my Almond Flour Peanut Butter Cookies. Avoid coconut flour, as it will absorb too much moisture and make the dough dry.
How to Make Peanut Butter Cookies
העוגיות האלה ממש קלות להכנה. הנה איך להכין בתמונות.
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.
אופים את העוגיות במשך 12-14 דקות ב-180 מעלות צלזיוס.
טיפים לאפייה של קארין
Let me share a few of my tips to make the best cookies possible.
- 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.
- Chill the Dough: The dough is naturally sticky, so refrigerating it for 10 minutes makes it easier to handle and shape into balls.
- Work with Oiled Hands and Tools: Lightly oiling your hands and the back of your fork prevents sticking when rolling and pressing the dough.
- 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.
- אל תאפו יתר על המידה: 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.
- Cool Completely for Best Texture: For the crispiest cookies, refrigerate after cooling at room temperature to let them firm up even more.
פתרון בעיות
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.
Hi, do these freeze well please? I would like to batch bake.
I freeze all my recipes in zip bags up to 1 month.
love the three things step
תודה רבה לך!
this recipe is so simple & easy- my family loves it! I always have to double the recipe because they’re gone within minutes. thank you for sharing it!
That is so nice to hear, thank you!
Can I use almond flour instead? If so, how much?
What can a diabetic use to sweeten these?
You need a liquid sweetener, sugar free liquid sweetener made of monk fruit will work, brands like Choc Zero.
Check my 4 ingredient peanut butter cookie recipe to use almond flour, ratio of each ingredient are quite different. Enjoy.
on this recepie iy say 2 teaspoon of flour. do you mean 2 cups
The recipe says 2 tablespoons not teaspoons. And yes, you don’t need more to make these delicious cookies
Super easy and yummy! If you love peanut butter, you will love these cookies.
Thank you so much for this great recipe!!
I am use to spending $40 to $50 per month to satisfy my sweet cravings & now thanks to this delicious cookie recipe that is not only cost efficient but also easy and quick – I can fulfill my cravings and save so much money too! These freeze great too btw
Why wouldn’t you just use peanut butter with salt in it if you’re going to add assault anyways in the end and don’t add any shelter because there’s already sugar in the peanut butter.
Have made the cookies with just regular peanut butter excellent
I am using natural peanut butter in this recipe, it has no added sugar, no added salt – because I think too much sodium is not good, and that’s why salt is always an optional ingredient in my recipes. I am so glad you like the recipe.
hi, can we use wheat flour with same measurements instead AP flour would it come out good?
Absolutely! they are actually the same, you can swap one for the other in all my recipes.
so funny Story, I actually added 4 CUPS of flour instead of of four Tablespoons You guys, it was a disaster and I was sooo mad My husband started laughing and that made me angrier But then I laughed a little and he offered to do it all over again with the proper measurements. They came out perfect.
I am so happy that your husband bake them for you, this is amazing! Thanks for baking my cookies.
YUMMMMM! I love this recipe!