PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BRITISH PEANUT BUTTER COOKIES
I found this on a vegan site - I was looking for a quick recipe for my nephew Rhys's birthday, in british measures, as I didn't have time to convert american ones! Its quick, easy and yummy!! Be careful when you remove the cookies from the tray as they are quite soft in the middle and can stick a bit.
Provided by myteddyslove
Categories Dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Blend margarine with peanut butter and then stir in the sugars.
- Stir in flour to make a dough.
- Shape the mixture into approx 15 balls.
- Space them out on a baking tray and flatten each slightly with a fork dipped in flour, to make a criss cross pattern.
- Bake tray for about 15 minutes at 200c/400f until pale brown.
- Leave to cool slightly before very carefully transferring them to a cooling rack.
Nutrition Facts : Calories 111.5, Fat 5.8, SaturatedFat 1.1, Sodium 79.8, Carbohydrate 13.7, Fiber 0.4, Sugar 7, Protein 1.7
5 INGREDIENT PEANUT BUTTER COOKIES
These Peanut Butter Cookies come together with only 5 ingredients! Get ready for the softest peanut butter cookies you've ever had! Best news ever: they're also gluten-free!
Provided by Rachel Farnsworth
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
- Using a heaping tablespoon, spoon the dough and roll into 1 1/4-inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
- Bake in the preheated 350 degree oven for about 8 minutes.
- Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.
Nutrition Facts : ServingSize 1 cookie, Calories 101 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 54 mg, Fiber 1 g, Sugar 10 g
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