Within minutes, I was enjoying these yummy peanut butter cookies!!!
Amazing?
Super Easy 4-ingredients Gluten Free Peanut Butter Cookies
Are you amazed or not? I'm not surprised if you have seen or tried baking this recipe before because I have been using and loving this recipe for many years since here.
Recently, I have been wondering if I can bake these amazing cookies with a lot LESS SUGAR... Or if I can bake these cookies with other nut free spreads like Biscoff / Speculoos cookie spread or sunflower seed butter...
And, this is what I did...
First, I used the same recipe but using half amount of brown sugar and also peanut butter with no added sugar and salt to bake the these cookies. And I'm amazed that these mildly-sweetened cookies are still delicious! The less added sugar didn't really affect their texture dramatically given the fact that these cookies are still soft and fudgy regardless of full or less added sugar. That's good to know! Isn't it?
With less sugar added, these peanut butter cookie dough is the same being easy to roll and handle.
After baking...
The less amount of sugar added didn't affect the shape of the baked cookies.
The less sugar added does not dramatically change the texture of these cookies too!
Lesson learnt: I don't really have add a lot of sugar to bake these amazing peanut butter cookies!
Then, I asked myself... Can I use this recipe to bake cookies with other nut free spreads like Biscoff / Speculoos cookie spread or sunflower seed butter? I do have Biscoff / Speculoos cookie spread in my pantry but not sunflower seed butter and so I used this recipe to bake some Biscoff spread cookies. Unfortunately, it didn't work! LOL!
These Biscoff cookie spread cookies didn't hold their shape very well.
Apart from their ugly shapes, these cookies are very delicious with crispy edges and chewy insides.
Lessons learnt:
1) Apparently, this recipe works exclusively for peanut butter!!! So, I don't think I will try this recipe with sunflower seed butter.
2) And of course, it is totally ok to bake these peanut butter cookies with less sugar!
3) There must be a lot of sugar content in Biscoff cookie spread causing the Biscoff cookie spread cookies (even with less sugar added) to be really really really sweet! Not healthy!!! ... but this gives me an idea to formulate another recipe!!! So stay tune for my sequential post if you want to see if I can create a new recipe to bake with Biscoff cookie spread. Tell you something... if you like this easy recipe, I think that you might be amazed with my next recipe... ke ke!
Before proceeding on the recipe, I would like to clarify that I'm NOT advertising or working for Biscoff cookies. We just like Biscoff and also peanut butter. That's all!
Easy. Less guilty. Yummy.
Don't wait!!! Must bake these!
Just within minutes, you will enjoy these lovely treats!
Here's my video showing how I mix mix mix and bake these cookies. It's really easy!!! If you have not try baking this recipe before, I'm sure you will amaze with this super quick recipe. Please note that the amount of ingredients used in the video is half of the amount listed in the recipe.
Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykidsHere's the recipe that is adapted from here.
Makes 30 bite-size cookies
260g (1 cup) peanut butter, smooth or crunchy - I used the peanut butter with no sugar and salt added.100g (1/2 cup) light brown sugar - this is the reduced amount and the sweetness is actually just right for us.
1 tsp baking powder
1 large egg, lightly beaten
Preheat oven to 200°C. Line baking trays with baking paper.
Combine peanut butter, sugar, baking powder and egg in a mixing bowl to form a pliable dough.
Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 mins* or until light golden. Leave to cool slightly on the trays for about 10 mins, then transfer the cookies onto a wire rack to cool completely.
*Bake the cookies for 8 mins if you like the cookies to be soft and more fudgy. Bake the cookies for 10 mins if you like the edges to be a little crispy.
Serve and enjoy. Store cookies into an airtight container at room temperature up to 1 week.
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