4 ingredient peanut butter cookie recipe (grain-free, egg-free) (2024)

FAQs

What happens if you put less eggs in cookies? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Peanut butter

Peanut butter cookie / Main ingredient

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s.

Whisk together water, oil, and baking powder.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

If your peanut butter cookies are hard, you likely cooked them for too long. They should not be baked for more than 8 or 9 minutes.

I was shocked to discover that these peanut butter cookies were flourless. But if you think about it in terms of baking theory and pastry techniques, it makes sense—peanut butter contains so much fat that it doesn't really need that much flour for structure and gluten.

What makes peanut butter cookies fall apart? ›

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Regarding using baking soda for gray hair, experts endorse its potential benefits such as controlling pigmentation loss, lightening the strands, and providing texture. It can be used on coarse grey locks to make them smoother too by eliminating product buildup from oils or soaps.

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

By removing this structure-building ingredient, you make the cake less structurally sound, so it becomes less fluffy and more likely to fall apart. Additionally, eggs also add to the cake's flavor profile, so cakes without eggs may taste too sugary.

The generally rule is 1 egg per 1 & 1/4 cup of flour for muffins and 2 eggs per 1 & 1/4 cups of flour for cakes. Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Egg yolks also help to keep all of the ingredients together, so, with cookies, they're needed to achieve the right consistency of the dough. And egg whites can help get the cookies to a fluffy end result. Using whole eggs will result in a cookie that has a cake-like texture with a rich flavor.