These simple peanut butter cookies use simple ingredients from your store cupboard – and there’s no flour, so they’re perfect for those following a gluten-free diet.
The peanut butter cookies recipe could either have flour or cross it out.
So here's the deal with this recipe for flourless peanut butter cookies.
There are only four ingredients in this recipe.
Be cautious not to overbake these flourless peanut butter cookies while baking them on a cookie sheet.
The goal is to maintain them as soft as possible.
These have a sensitive texture, so baking them until they are crispy would make them more crumbly and unappealing.
This may be the most basic dish you've ever tried! It's hard to believe that a cookie with so few ingredients can be so great, Try these peanut butter cups, these peanut butter bars, or this wonderful pinwheel candy if you like peanut butter in pretty everything.
In these cookies, I like to use creamy peanut butter, but you may use chunky if that's what you like.
As I previously stated, these cookies will not be healthy, but they will be delicious.
When measuring brown sugar, be sure to pack it in!
Even without the flour, this ingredient will keep them soft and chewy.
Salt is utilized to bring out the taste of all of the components.
The egg will glue everything together, along with the peanut butter.
Preheat the oven to 350 degrees Fahrenheit and prepare two baking pans with parchment paper.
Remove from the equation.
Combine and combine the following ingredients: In a medium mixing basin, combine the peanut butter, brown sugar, and granulated sugar using a hand mixer.
After that, add the baking soda, salt, and egg.
Mix just until everything is mixed.
Using a large spoon, scoop liberal portions of dough onto the baking sheets, allowing 2 inches between each cookie.
Make an indentation in the tops of the cookies with a fork.
Preheat the oven to 350°F and bake for 8-10 minutes.
At the very edge of the cookie, it should be getting golden brown.
They will appear under-baked at first, but as they cool, they will continue to bake.
Not any longer.
Before moving the cookies to a cooling rack or dish, let them cool fully on the baking sheet.
The trick to making these cookies soft is to remove them from the oven when they are still slightly undercooked.
Allowing them to cool on the baking sheet rather than moving them to a cooling rack allows them to complete cooking on the baking sheet and avoid overcooking in the oven.
It's the key to a soft, delectable cookie!
I know, it's tempting to peek inside the oven to see how the cookies are coming along, but don't! When you open the oven door, a lot of heat escapes, resulting in uneven baking of the cookies.
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