The best recipe for peanut butter cookies with 5-ingredients

The best recipe for peanut butter biscuits with 5-ingredients made of simple pantry ingredients and zero flour, butter or oil! Soft, tough cookies with a rich peanut butter taste are the perfect, gluten -free sweet pleasure.

Call all peanut butter lovers! They all love these super simple but delicious classic peanut butter! Regardless of whether you want a quick snack, a dessert at the last minute or a gluten-free treat, this classic recipe for peanut butter cookies comes together in less than 20 minutes. The best thing is that you only need 5 simple ingredients. The best peanut butter biscuits that I promise that the whole family will love!

Why you will love this

• Quick and easy -You only need 5 pantry ingredients and a bowl to make these simple peanut butter. Ready in under 20 minutes.
• Made healthier – No flour, butter or oil is used in these cookies and are of course sweetened with sugar sugar.
• Soft and tough – These soft peanut butter cookies have the best texture and a rich peanut butter taste in every bite.
• Of course gluten -free – These cookies have no flour, which makes them a great option for those with gluten sensitivities.

Ingredients will need

• Peanut butter – I used creamy natural peanut butter without additional sugar. Just make sure that you stir it well before use. You could regularly use cream peanut butter such as jif or skippy, chunky peanut butter, almond butter or other nut butter.
• egg – You need 1 large egg for this recipe to hold all ingredients together.
• baking powder – acts as an entry agent and gives these cookies the tough texture. Baking powder would also work.
• Cane – Sugar to sugar sweetens these cookies in a natural way without using sophisticated sugar. You can also use coconut sugar, brown sugar or any kind of granulated sugar.
• Vanilla – You need a teaspoon of vanilla extract to improve the taste of these cookies.

How to make peanut butter cookies

1. Mix ingredients. Combine a cup of peanut butter, egg, baking powder, cane sugar and vanilla in a large bowl. Mix all the ingredients really well with a hand mixer at medium speed or your stand mixer with the paddle attachment until everyone is together. The peanut butter mixture is thick and sticky.
2. Form cookies. Screw about 1 tablespoon of the dough mix (I like to use this little biscuit shovel) and roll into a ball. Please on prepared baking trays that are lined with parchment paper and leave space between every biscuit. Use a fork to gently press a cross -cross pattern into each ball and lighten it slightly. I also like to smooth the edges with my finger.
3. Bake. Place in the oven and bake for 10 to 13 minutes or until the edges are golden brown and the centers are soft. The cookies will continue to determine when they cool down.
4. Cool and enjoy. Let them cool on the cookie leaf for about 5 minutes and carefully put the baked cookies in a rust to cool them completely.

Tips and substitutions

• Peanut butter – Both creamy peanut butter and crispy peanut butter work well, but natural peanut butter can make the dough easier. So make sure to stir well to achieve the best results.
• sweetener – I only recommend using granulated sugar in these cookies such as cane sugar, coconut sugar, white sugar or even brown sugar. By using honey or maple syrup, the texture in these cookies is changed.
• Vegan – You can easily vegan this biscuits by replacing the egg for a flax -egg, which is 1 tablespoon of ground flaxed + 3 tablespoons of water, mixed in a small bowl and set for 5 minutes.
• Crossing pattern -The classic fork crosscross -pattern helps to flatten the cookies easily for the simultaneous baking. Since these biscuits do not contain flour, they don’t spread so much of themselves, so that the fork traces are the key to the right texture.
• Not baked – We want a tough peanut butter biscuit that is somewhat soft in the middle and are the defined edges. So don’t over cook. The cookies will continue to determine when they cool down.
• Adjust them – Feel free, entertaining extras such as chocolate chips (similar to peanut butter blossoms), peanut butter chips, chopped peanuts or other nuts that cover with flaky sea salt or even a splash of melted chocolate.

Preparation and storage

To save: These homemade peanut butter cookies last at room temperature in a sealed, airtight container or plastic film on the counter up to up to 5 days. You can also keep them in the fridge for a firmer texture and keep it longer.

Freeze: For a longer memory, these cookies can be found in the freezer for up to 3 months. If you are ready to take the frozen cookies into the fridge to raise overnight, or let them thaw them completely on the worktop at room temperature.

Freeze the biscuit: I like to make the peanut butter, roll it in balls and freeze it on a baking sheet. Then simply put the frozen biscuit balls in a freezer bag and if you are ready to bake them, let them thaw them easily and bake as directed.

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I hope you all enjoy the best recipe for peanut butter cookies! If you love them as much as we do, please leave a Star evaluation below and do not forget to mark me on Instagram with the hashtag #eatyourlfskinny! I love to see all your delicious relaxation!