These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand — no flour… Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Preheat the oven to 400 F (200 C/Gas 6). I'm so glad you've found my site! Peanut Butter Chocolate Chip Banana Cookies seemed sooo much harder to say Chocolate and banana go together beautifully, of course. Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Add the peanut butter and water and beat together. Beat in sugars until blended. Allow cookies to cool on baking sheet for about 10 minutes before serving. Nothing fussy or complicated, just awesome tasting dishes everyone loves! dip your fork in flour to help the dough not stick to the fork 1 cup Splenda; or your favorite sugar substitute. Line large baking sheet with waxed paper. originally published June 5, 2015 — last updated March 26, 2020 Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. I have dozens of peanut butter cookie recipes on my blog. Oh, and those chocolate kisses. Recommended to you based on your activity and what's popular • Feedback Love it when something so easy tastes so amazing!! No flour at all so they are perfect for those with a gluten intolerance. 3 Ingredient Peanut Butter Cookies | Barefeet in the Kitchen To make these no-flour peanut butter cookies, you’ll need: To make these simple PB cookies, all you have to do is whisk together all of the ingredients, scoop the dough into balls, then chill the dough for 3 hours. • all-purpose flour, baking soda, baking powder, and just a bit of kosher salt. Place on a parchment paper lined cookie sheet or use a good non stick baking pan. In large bowl, beat butter and peanut butter until smooth. Flatten each ball, in crisscross pattern, with fork. Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. One bowl, no mixer, no butter, naturally gluten-free! & It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills. My cookbook is all about peanut butter! The other nice thing about the recipe is that it doesn’t make too many, just 11 or 12 cookies which for me is a good thing. Beat in eggs and vanilla. Stir together oats, flour, baking powder, baking soda and salt in a small bowl. These peanut butter brownie cookies call for all the same ingredients you’d need to make homemade brownies with a few exceptions. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Your email address will not be published. They will not spread too much. The addition of peanut butter chips really takes these cookies over the top. Instructions. Beat eggs,then incorporate sugar. Batch size of just 8 cookies when you don’t ‘need’ dozens laying around! But you can never have too many peanut butter cookies recipes and these flourless cookies are some of the best. These gluten free, flourless peanut … Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway … Easy, no-mixer recipe, and always a hit! If you want to switch up the flavor of these gluten-free peanut butter cookies a little bit, use honey roasted peanut butter instead of regular. Beat the egg and vanilla into peanut butter mixture until smooth and well blended. They’re a straight line as far as cookies go. If you were baking traditional peanut butter cookies, you would dip your fork in flour to help the dough not stick to the fork, but since these are no-flour cookies, I found spraying the fork with non-stick cooking spray helps. *You want to use Jif, Skippy, or similar rather than natural or homemade peanut butter. Peanut Butter Comfort contains 100+ peanut butter recipes! Soft, chewy and they'll be your new fave PB cookies!! You’ll need a little more dry ingredients and a little less wet, but you’ll get the exact same fudgy brownie texture. Peanut Butter Cookies from a Cake Mix recipe, https://www.facebook.com/groups/WalkingonSunshineOnlineFoodieGroup/, Raspberry Shortbread Thumbprint Cookies Recipe, Christmas Tree Cream Cheese Danish – Easy Last Minute Breakfast Recipe, Christmas Tree Puff Pastry Appetizer with Pesto Sauce, Splenda; 1 cup – or your favorite powdered sugar substitute. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. Depending how big or small you want your cookies, spoon up dough and roll into a ball,place on cookie sheet about 1 inch apart. Bake up a batch of our Peanut Butter Kiss Cookies … The Best Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! Add the egg and vanilla, and blend on … Don’t be tempted to overbake them because they won’t taste nearly as good. Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and … Here’s what you need for these cookies. for each. My bf helped me come up with the idea for this recipe, and it felt perfect. Drop teaspoon sized balls of mixture on prepared sheet. 4 Ingredient Peanut Butter Cookie - no flour. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Triple Peanut Butter Cookie Pie — This fast & easy cookie pie has peanut butter worked in 3 different ways! The previous recipe called for creaming the ingredients using a mixer but all you need is a spoon for these cookies. Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Love it when something so easy tastes so amazing!! Soft and Chewy Triple Peanut Butter Cookies — PB is used 3 different ways in these melt-in-your mouth cookies! It works and they’re perfect!! Beat in egg. Check out the Related Recipes below for an ode to some favorites. Place, 2 inches apart, on baking sheets. ; In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together 4 Tbsp melted butter, 1/2 cup peanut butter and 1/3 cup sugar for 2 minutes. Trust me, it’s so good! Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting — Same soft texture as real Lofthouse cookies, but with peanut butter! Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! If you bake with warm dough, the cookies will spread and bake thinner and flatter. A classic Christmas cookie recipe! Peanut Butter Chocolate Chunk Cookies – Super soft, chewy, and no flour, no butter, and no white sugar used! In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and … The texture is completely fine! Mix well until a soft batter forms. Preheat the oven to 350F and line a large baking sheet with a silpat mat. Cookies firm up as they cool; don’t overbake. As a quick note, since I highly recommend homemade peanut butter, there are some tips to baking successfully with different types of peanut butter.. Big Brand – I’ve made this recipe with standard JIF and Skippy peanut butters. Preheat your oven to 350°F. Both the cookie dough and the baked cookies freeze extremely well. Gradually add flour … • softened butter and peanut butter. If you want more than 3 ingredients, go to another recipe for Blend in peanut butter. Enter these Peanut Butter Banana Chocolate Chip Cookies. Thick, chewy peanut butter oatmeal chocolate chip cookies made with 7 simple ingredients. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. I’ve always loved flourless peanut butter cookies and I fell in love with the concept, all over again. (Note: I’m a firm believer in using synthetic, commercial peanut butter in cookies vs. the natural stuff. No flour… I let them cool on the baking sheet and don’t use a rack. Still: I was feeling adventurous. If you try this out, leave me a comment letting me know what you thought! Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Opening a fresh jar of SKIPPY® Peanut Butter is the best thing ever, it’s like an immediate mood-booster. vanilla. It may be a little dry, but just make sure the peanut butter is blended in completely. That’s it! Note that you MUST chill the cookie dough before baking it. In a mixing bowl with an electric mixer, or in a stand mixer, cream the white and brown sugars with the butter and crunchy peanut butter until light and fluffy. One bowl, no mixer, no butter, naturally gluten-free! // Big Soft and Chewy Peanut Butter Crinkle Cookies – Super chewy, packed with PB flavor and just made for breaking apart at the crinkly seams! And yes, you read that right. No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. No flour monster cookies are loaded with quick oats, peanut butter, chocolate chips, and m&m's! Roll dough into 24 balls, using about 1 Tbsp. Do not bake with warm dough because cookies will spread and bake thinner and flatter. ALL RIGHTS RESERVED, « Chicken Stuffed with Spinach and Ricotta Cheese. Reese’s Pieces Soft Peanut Butter Cookies – Peanut butter lovers’ will go nuts for these super soft cookies loaded with Reese’s Pieces and chocolate! What sets this recipe apart from many other peanut butter cookie recipes is that there’s no flour and no butter, making them naturally gluten-free and dairy-free. To make these a … Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired. In a large bowl, beat peanut butter, sugar, and butter until smooth. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. In my first cookbook there’s another dozen peanut butter cookies. If baking frozen cookie dough, add a minute or two to the total bake time. The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients. No butter. But you know what goes even better with bananas? Slice 8 of the cups in half, place them on a dish, then transfer to the freezer to chill for 20 minutes before proceeding with the recipe (this helps the cups stick and not completely melt once in the cookies - keep them in the freezer until ready to use). Since there’s no butter and no flour what you’re left with is a cookie that’s full of bold, robust peanut butter flavor. 71 Comments. 1 c. brown sugar, firmly packed. peanut butter comfort These simple peanut butter cookies have a lovely chewiness around the edges and are perfectly soft and tender in the middle. Scrape down the sides of the bowl and the beater/blade. The recipe calls for chunky peanut butter, but I only had Skippy creamy. This recipe is perfect for the holiday season. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. The mixture comes together quickly. They’re lightly sweet, crunchy biscuits with a good hit of SKIPPY® Peanut Butter… WALKING ON SUNSHINE CREATIVE SERVICES, LLC. All things I am sure you have in your kitchen right now. I couldn’t stop eating the cookies and they’re a spinoff of Peanut Butter Chocolate Chunk Cookies but made even easier and dare I say better. For these cookies I tend to use peanut butter with additional oil like Skippy or Jiff. To a large mixing bowl, add all ingredients and stir to combine using a spoon. The more I have around, the more I’m tempted to devour. Easy 4-Ingredient Perfect Peanut Butter Cookies — Soft, chewy, and made with an ingredient you’d never guess! Ingredients for peanut butter brownie cookies. 1 tsp. Measure out a heaping teaspoon of batter for each cookie and place on a baking tray that has been sprayed with non-stick cooking spray or lined with parchment paper. Homemade or natural peanut butters don’t always work in baked goods. Spray the fork with cooking spray so it doesn't stick to the cookie. Don’t @ me!) Unwrap all the peanut butter cups. Add mixture from the small bowl; beat until well blended. I use honey-roasted. In a mixing bowl, add egg, erythritol, and Peanut Butter. Just 6 ingredients: peanut butter, white sugar, brown sugar, vanilla, baking soda and 1 egg. Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Peanut Butter Blossoms— These peanut butter blossoms feature soft and chewy peanut butter cookies topped with a Hershey’s chocolate kiss. Use a fork to make crisscross indentations into each cookie. They are so delicious, and couldn’t be easier to make! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Freeze 15 minutes. Once chilled, place the dough balls on a parchment paper-lined baking tray and bake until the edges are set and tops are barely set, even if slightly underbaked and glossy in the center. We call for creamy peanut butter, vegetable shortening, sugars (granulated and light brown), an egg, milk, vanilla, and the baking trifecta (flour, baking soda, and kosher salt). Gather the ingredients. Inside-Of-A-Peanut-Butter-Cup Cookies — Soft cookies that taste like the inside of peanut butter cups thanks to a special ingredient! Peanut butter! Bake 12 - 15 minutes until cookies feel firm and are slightly browned. I personally prefer using creamy peanut butter in my baked goods, but I bet crunchy would work just fine here. Natural, Homemade, Or Big Brand Peanut Butter. 2 eggs. One bowl, no mixer, and just four main ingredients: peanut butter, sugar, egg, vanilla. Scoop out the batter and roll into small balls. Quick, easy and delicious 4 ingredient peanut butter cookies. 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