Estes Biscoitos de manteiga de amendoim fáceis are super-simple cookies ready in under 30 minutes with only 4 wholesome ingredients and no eggs, no butter, no dairy!
I love peanut butter cookies, like my Biscoitos de manteiga de amendoim com 3 ingredientes e Biscoitos de farinha de amêndoa e manteiga de amendoim but today I wanted to make cookies that are both super simple and with very basic ingredients.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Biscoitos de manteiga de amendoim fáceis
Ingredientes
- ½ xícara Manteiga de amendoim (sem sal) - (nota 1)
- 2 colheres de sopa Leite de amêndoa - (nota 2)
- ⅓ xícara Açúcar de cana não refinado - (nota 3)
- 3 colheres de sopa Farinha para todos os fins - (nota 4)
Opcional
- ½ colher de chá de extrato de baunilha
- ⅛ colher de chá sal
- ½ colher de chá Bicarbonato de sódio
Instruções
- Pré-aqueça o forno a 180 °C (350 °F). Forre uma assadeira grande com papel manteiga. Unte levemente o papel com óleo de cozinha em spray. Reserve.
- In a mixing bowl, use a rubber spatula to stir peanut butter, almond milk, sugar, and vanilla extract, if used.
- Add the flour, baking soda, and salt (if used), and stir again for about 1 minute until it gets thick and easy to roll into cookie dough balls.
- Lightly oil hands to roll 8 cookie dough balls of the same size. Place them an inch apart on the prepared baking sheet.
- Unte levemente o dorso de um garfo e pressione levemente a parte superior de cada bolinha de massa de biscoito duas vezes em um ângulo de 90 graus para formar um padrão quadriculado na superfície dos biscoitos.
- Bake the cookies for 15-17 minutes at 350 °F (180 °C) on the center rack of the oven, until nicely golden brown on the edges.
- Remove from the oven, do not touch the cookies. Let them cool down for 20 minutes on the baking sheet.
Notas
Nutrição
Ingredientes e Substituições
You only need 4 ingredients for these delicious cookies. Here’s how to choose them.
- Manteiga de amendoim – This is the base of the cookie, providing a rich, nutty flavor. Almond butter or sunflower seed butter are fine too.
- Leite de amêndoa – Almond milk adds moisture and binds the ingredients. Other plant-based milks like coconut, oat, or soy also work. Soy milk is the best for more protein.
- Açúcar não refinado – This sweetens the cookies. Other granulated sweeteners like coconut sugar, cane sugar, or brown sugar are also fine.
- Farinha para todos os fins – This provides structure to the cookies. For a gluten-free version, use my guia de conversão para sem glúten.
How to Make Easy Peanut Butter Cookies
This is a really simple recipe to whip up, here’s how in a few pictures.
Combine the peanut butter, sugar, and milk in a small mixing bowl.
Incorporate the flour and stir the batter until smooth and sticky.
Form dough balls, place them on a baking sheet, and form a crisscross with a fork.
Asse os biscoitos por 15 a 17 minutos a 180 °C (350 °F).
Dicas de confeitaria da Carine
Deixe-me compartilhar mais algumas dicas para biscoitos perfeitos.
- Add Vanilla and Salt – Add the optional vanilla extract and a pinch of salt to boost the flavors.
- Use bicarbonato de sódio – Add baking soda for a fluffier center.
- Let Cookies Cool – Do not touch the cookies after baking them. They are soft and firm up as they cool on the baking sheet.
- Chips de Chocolate – Add 1/3 cup chocolate chips for a delicious chocolate peanut butter flavor.
- Use Drippy Peanut Butter – Make sure you use a fresh jar of drippy natural peanut butter with no added sugar and no added oil.
- Don’t Overhandle Dough – Mix the dough until just combined to keep the cookies tender.
- Tamanho uniforme dos biscoitos – Roll the cookie dough into even-sized balls for consistent baking.
- Tempo de resfriamento – Allow the cookies to cool completely on the baking sheet before transferring them.
Why use unrefined sugar?
Because it’s better for you, but the recipe works with sugar if preferred.
If u use Stevia sugar. Will your cookies not be crunchy?
It depends of the blend, allulose for example keep everything soft, but erythritol blends do melt and crunch cookies.
I add chocolate chips to this recipe, I also have to bake them a few minutes less to prevent burning but they are so yummy!
Muito obrigado!