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Easy Peanut Butter Cookies

March 29, 2019

Who doesn't love a good peanut butter cookie? Even my dear dog, Jazz, loves peanut butter cookies. Right now we're visiting a friend in Naples, Florida and a batch of PB cookies have just come from the oven. The entire house smells like warm peanut butter. Yum!!!

 

Only problem....this batch of cookies is for the dogs. While I sat and edited pictures for these Easy Peanut Butter Cookies my friend had mixed up a batch of doggy peanut butter cookies.

 

Good thing is, our human-friendly Easy Peanut Butter Cookies take no time to whip up and have a lot less sugar than conventional PB cookies. That means the dogs and I can both enjoy PB cookies!

 

 

 

Want to shave even more sugar from the recipe?

 

Skip the step where you roll the cookies in sugar. I've tried these cookies with and without rolling them in sugar and they are delicious either way.

 

Want just a touch of crunchy sugar?

 

Roll them into balls, make the fork marks and then sprinkle a wee bit of sugar across the tops of the cookies.

 

Best of both worlds that way.

 

 

 

I used oat flour for these because I like the extra fiber and cholesterol lowering benefits of oatmeal. Don't have oat flour or time to grind some in the blender? Sub your favorite gluten-free or all-purpose flour instead.

 

Best news is, these cookies, from start to finish, will be done in under 20 minutes. No, I didn't include cooling time in this calculation because you'll want to eat them the moment they come out of the oven. They'll be crumbly initially, but will set up within 3-4 minutes.

 

I never can wait for them to cool down and always slide a warm crumbly cookie off of the baking sheet and into my mouth. Yum! 

 

 

 

Easy Peanut Butter Cookies (vegan, GF)

Ingredients

  • 1 cup peanut butter

  • 3/4 cup coconut sugar

  • 2 tsp vanilla extract

  • 2/3 cup oat flour (see note)

  • 1 tsp baking soda

  • pinch of salt

  • 1/4 cup nondairy milk

  • extra coconut sugar for rolling

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Place the peanut butter and coconut sugar into the bowl of a stand mixer fitted with the whisk attachment. Blend for a couple of minutes and then add the vanilla extract and blend for an additional 30 seconds.

  3. Whisk the dry ingredients together and then add them alternately, with the milk, to the peanut butter mix.

  4. Once combined scoop the dough up by the tablespoonful and roll into balls. Roll the balls in coconut sugar (completely optional) and place on the baking sheet. Use a fork to make the classic PB cookie criss-cross pattern and place the cookies in the oven.

  5. Place the cookies into the oven and bake for 8-10 minutes. I use a gas oven and my cookies were done in 9 minutes.

  6. Place the cookies, still on the baking sheet, onto a cooling rack. It'll take 3-4 minutes before the cookies are firm enough to move them off of the baking sheet and onto the rack alone.

  7. Eat them as soon as they're cool enough to pop into your mouth. Enjoy!!

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