Malaysia
Singapore
Thailand
With the extension of the ‘Circuit Breaker’ period, it seems like we’ll be stuck at home for much longer. Although some of us may jump at the opportunity to experiment in the kitchen and play around with elaborate recipes, the rest of us may simply find it too exhausting.
So, what’s a girl without talent for baking or cooking to do? Find some simple 15-minute recipes, of course.
For this round of recipes, we’ll be bringing you easy 15-minute recipes, be it dessert or savoury meals. That way, you can use your time efficiently and still enjoy a scrumptious dish at the end of it.
Today’s recipe is as simple as it gets—we’ll be making 3-Ingredient Flourless Peanut Butter Cookies!
Wondering how to make cookies without flour? Read on to find out.
Ingredients
- 1 cup of peanut butter (either smooth or chunky; I used chunky peanut butter for its nutty crunch)
- 1/2 cup of sugar
- 1 egg
Tools
- Mixing bowl
- Whisk or Wooden spoon
- Fork
- Baking paper
- Baking tray
- Oven
Recipe Preparation
Preparation time: 5 minutes; Cooking time: 8 – 10 minutes
Feeds two to three
- Preheat oven to 180°C.
- Combine peanut butter, sugar, and egg into a mixing bowl.
- Use a whisk or a wooden spoon to mix ingredients.
- Roll mixture into balls and place on baking sheet atop baking tray.
- Gently flatten the balls and press criss-cross patterns using a fork.
- Bake for 8 – 10 mins at 180°C.
- Allow cookies to cool before transferring to an airtight container.
Recipe (In Pictures)
Step 1: Preheat oven to 180°C.
Step 2: Combine peanut butter, sugar and egg into a mixing bowl.
Step 3: Use whisk or wooden spoon to mix ingredients. I used chunky peanut butter, so the resulting mixture wasn’t super smooth—that’s fine, though.
I’d also recommend using a whisk instead of a wooden spoon, as it’s easier to mix the ingredients evenly with the whisk.
Step 4: Roll mixture into balls and place on the baking sheet that’s atop a baking tray. You can just use your hands, like I did, for the first few. Using a spoon to scoop up the appropriate amount of mixture would make the process quicker.
Step 5: Gently flatten the balls and press criss-cross patterns using a fork.
Step 6: Bake for 8 – 10 mins at 180°C.
Step 7: Allow cookies to cool before transferring to an airtight container.
Easy enough to make, and full of nutty goodness! The best part is that this is a flourless recipe, so that means that those of you who are on a gluten-free diet can enjoy this too.
My baking tray wasn’t big enough, so I had to split up the cookies into two batches. Since I had to bake it twice, I decided to vary the baking times. The recipe calls for 8 – 10 minutes in the oven, so I tried eight minutes for the first batch, and 10 minutes for the second.
The first batch felt a little soft to the touch when I took it out of the oven—the cookies looked baked, but the texture was more crumbly rather than brittle. Luckily, the cookies firmed up quite a bit after I left them to cool for around 15 minutes.
Taste-wise, it was exactly what you’d expect from cookies made with peanut butter, sugar and eggs. Nutty, crumbly and with the right amount of sweetness, I could definitely see myself munching on cookie after cookie.
The second batch came out just as soft to the touch, and they firmed up as well. It seemed as though one or two minutes more in the oven didn’t really affect the texture or taste of the cookies. Good to know, especially if you’re the forgetful type. I’d recommend setting a timer, just in case.
Remember to let the cookies cool before storing them away (or sneaking a piece). If you place them into a container immediately after baking, the resulting condensation could end up causing your cookies to turn soggy.
You can experiment with different ways to jazz up this simple recipe. The next time I try this recipe, I might consider adding chocolate chips, or garnishing it with chocolate sprinkles.
Try out this simple recipe, and let us know how it goes. If you added your own special flair to these flourless peanut butter cookies, share it with us too!
Expected Damage: S$5 – S$6 per batch
