Disse Peanøttsmørkjeks med 3 ingredienser 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 Mandelmel-peanøttsmørkjeks, Kikerter-peanøttsmørkjekseller Sunne peanøttsmørkjeks. 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!
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Peanøttsmørkjeks med 3 ingredienser
Ingredienser
- ½ cup Peanøttsmør (usaltet)
- ¼ cup Lønnesirup
- 2 ss All-purpose mel
Valgfritt
- ½ teskje Vaniljeekstrakt
- ¼ teskje Salt
- ¼ cup Uraffinert rørsukker - for crispier cookies
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en stor stekeplate med bakepapir. Smør papiret lett med matoljespray. Sett til side.
- 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.
- Smør baksiden av en gaffel lett med olje og trykk lett på toppen av hver kjeksdeigball to ganger i en 90-graders vinkel for å danne et kryssmønster på toppen av kjeksene.
- 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.
Merknader
Ernæring
Ingredienser og erstatninger
Du trenger bare fire ingredienser for å lage disse deilige kakene.
- Peanøtt smør – 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.
- Lønnesirup – 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.
- All-purpose mel – Flour binds the cookies. For a gluten-free version, use my glutenfri konverteringsguide. Almond flour can also work but may result in a softer, crumblier texture but the best is to use my Mandelmel-peanøttsmørkjeks. Avoid coconut flour, as it will absorb too much moisture and make the dough dry.
How to Make Peanut Butter Cookies
Disse kakene er veldig enkle å piske opp. Slik gjør du på bilder.
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.
Stek kakene i 12–14 minutter ved 180 °C.
Carines baketips
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.
- Avkjøl deigen: 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.
- Ikke overstek: 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.
Feilsøking
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.
always love good recipes!
haven’t tried them yet but anxious to tey them
It’s a very easy recipe, you can’t fail and you will love them! Let me know.
It’s great thank you!
these were the best peanut butter cookies I’ve ever made. I used a quarter cup of the sugar. came out delicious. It’s
Too bad this recipe is not gluten free.
I am very confident that you can use all purpose gluten free flour instead of all purpose. I have great success using Bob red mills Gluten free all purpose 1:1 in my cookie recipes.
Yes! I made this with gluten free flour and it was great! Thank you:)
Syrup IS refined sugar. It is refined from the high sucrose saps of plants and trees i.e. maple, sugar, sorgahm. Syrup is simply not dried and granulated. Please stop spreading ignorance.
I go with the Wikipedia definition of Unrefined Sweeteners, to which Maple Syrup belongs. Feel free to take your argument with them.
Merry Christmas to you Richard.
Can’t wait to try this!
It looks easy. I will try it and will comment on the out come of my cookies