Easy Flourless Peanut Butter Cookies
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 101, total fat 6 G., saturated fats 1 G., proteins 3 G., carbohydrates 11 G., fiber 1 G., cholesterol 8 mg, sodium 45 mg, sugar 10 G.
Calories 101, total fat 6 G., saturated fats 1 G., proteins 3 G., carbohydrates 11 G., fiber 1 G., cholesterol 8 mg, sodium 45 mg, sugar 10 G.
These simple peanut butter cookies are made without added flour and are sure to become a favorite, even if you don't follow a gluten-free diet. All you need is peanut butter (crunchy), sugar, salt, and an egg. Even schoolchildren can make these!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. peanut butter
- 2/3 cup granulated sugar + extra for sprinkling
- 1/3 cup brown sugar
- 0.5 tsp coarse salt
- 0.5 tsp vanilla extract
- 1 large egg
We recommend
Recipes with similar ingredients: Peanut butter, brown sugar, eggs
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, white and brown sugars, and salt with a mixer on medium-high speed until light and fluffy, about 5 minutes. Stir in the vanilla and egg.
- Place a small amount of granulated sugar in a small bowl. Roll the dough into 1 tablespoon balls and roll each one in sugar. Place them evenly on the prepared baking sheets. Press each ball with a fork, making a crisscross pattern, to flatten the cookies.
- Bake until golden brown, 10–12 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a tightly sealed container at room temperature for up to 3 days..
Categories:
Similar recipes
