Small Batch Eggless Peanut Butter Cookies
Want to whip up a some cookies but don't want a ton of leftovers? This small batch eggless peanut butter cookie recipe is sure to please.
Servings (Adjustable):
Calories: 267kcal
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Ingredients
- ¼ cup unsweetened peanut butter
- ¼ cup unsalted butter room temperature
- ½ cup brown sugar
- ¾ cup All purpose flour
- ½ teaspoon Baking powder
- ⅛ teaspoon salt
- 2 tablespoons Milk
Instructions
- Preheat oven to 350°F (180°C). Line a sheet pan with parchment paper.
- In small bowl, cream together the peanut butter, butter, and brown sugar.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to the web mixture and mix until combined.
- Stir in the milk until dough is workable.
- Portion dough into 1 tablespoon size and roll each into a ball. Place each ball onto a lined cookie sheet and flatten into circle. Press down with fork to make traditional criss-cross pattern.
- Bake 12-15 minutes or until desired doneness. (bake less for softer cookies and longer for crisper ones).
Notes
- Use a creamy peanut butter rather than a chunky one - this will help ensure that the cookies have enough moisture to prevent crumbling.
- Experiment with different types of sugar. Both brown and white sugar will work well in these cookies. But you can try other sweeteners like raw honey or coconut sugar.
- Soften the butter. Cold butter won't blend well so it should be at room temperature before using.
- Bake the cookies until they're just set. If you overcook them, they'll be dry and crumbly.
- Make them gluten-free by using a gluten free flour in place of regular all-purpose flour.
Nutrition
Serving: 3small cookies | Calories: 267kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 133mg | Potassium: 87mg | Fiber: 1g | Sugar: 16g | Vitamin A: 244IU | Calcium: 36mg | Iron: 1mg
