mga ito Mga Cookie na Peanut Butter na may 3 Sangkap 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 Mga Cookie na may Almond Flour Peanut Butter, Mga Cookie na may Chickpea Peanut Butter, O Malusog na Peanut Butter Cookies. 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!
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Mga Cookie na Peanut Butter na may 3 Sangkap
Ingredients
- ½ tasa Peanut Butter (Walang Asin)
- ¼ tasa Maple syrup
- 2 tablespoons Flour ng Lahat-Lyong
Opsyonal
- ½ kutsarita Vanilla Extract
- ¼ kutsarita Asin
- ¼ tasa Hindi Pinong Cane Sugar - for crispier cookies
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang malaking baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- 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.
- Bahagyang lagyan ng langis ang likod ng tinidor at marahang pindutin ang ibabaw ng bawat bola ng masa ng cookie nang dalawang beses sa anggulong 90-degree upang bumuo ng crisscross pattern sa ibabaw ng 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.
Mga Tala
Pagkain
Ingredients at Substitutions
Apat na sangkap lang ang kailangan mo para makagawa ng masasarap na cookies na ito.
- Peanut butter – 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.
- Maple syrup – 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.
- Flour ng Lahat-Lyong – Flour binds the cookies. For a gluten-free version, use my gabay sa pagpapalit na walang gluten. Almond flour can also work but may result in a softer, crumblier texture but the best is to use my Mga Cookie na may Almond Flour Peanut Butter. Avoid coconut flour, as it will absorb too much moisture and make the dough dry.
How to Make Peanut Butter Cookies
Napakadaling gawin ang mga cookies na ito. Narito kung paano sa mga larawan.
Combine the ingredients in a mixing bowl until sticky.
Bumuo ng mga bola ng masa ng cookie at ilagay ang mga ito sa isang baking sheet.
Press the cookies with a fork to form a crisscross patter.
Ihurno ang mga cookies sa loob ng 12-14 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
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.
- Palamigin ang Masa: 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.
- Huwag Mag-overbake: 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.
Troubleshooting
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
Salamat!
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 Resipi ng 4 sangkap na peanut butter cookie 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!