Butterless Peanut Butter Cookies Food

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350* and grease cookie sheets.
• Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
• Bake until puffed and a golden pale, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
• May be kept in air tight container at room temperature for 5 days.
• Makes about 2 dozen cookies.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

EGGLESS PEANUT BUTTER COOKIES RECIPE

Steps:

• To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
• In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
• At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
• If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
• Divide the dough into medium lemon sized balls and place them on a baking sheet
• Using a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.
• Make sure to leave enough space between them. Since the cookies tend to expand when they start baking in the oven.
• Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour. It takes approximately 13-14 minutes.
• Once the cookies are cooled down, they become crunchy. You can store these baked goodies in an air tight container and they stay good for up to 5 days.
• Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.

BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

FLOURLESS, BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine all the ingredients, and mix until fully combined.
• Drop by tablespoonfuls onto the prepared baking sheet. Flatten each ball with a fork, creating a criss cross pattern.
• Bake in the preheated oven for 8-10 minutes, or until the cookies begin to brown. Allow to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.