There was a phase when these cookies were found in abundance in the blogosphere! Back then I never really felt that I need to make this.But now with a huge jar of peanut butter that sat on the shelf was literally begging me to use it up, I was thinking of ways to finish it up in something other than in peanut butter sandwich.

Lil Angel who usually sits with me when I am browsing the various blogs, came up with the idea to make these cookies. I thought it was a great idea and made these delicious bites.

I used:
Makes around 30 cookies

Whole wheat flour- 1 cup
Powdered sugar- 1/2 cup
Oil-1/4 cup
Milk-1/3 cup
Peanut butter- 1/2 cup
Baking soda-1 teaspoon

Take the flour, sugar, baking soda in a bowl and whisk well to combine.

Add oil , peanut butter and milk and mix to form a dough. If it is too
sticky add a little flour. If the dough is too dry and crumbly add a
little milk.

Pinch out equal sized balls and place them on a baking tray lined with parchment paper .Place them a little far apart as they spread a little.Flatten them out making crisscross patterns with a fork.

 Bake in a pre heated oven at 180 degree C for 10 minutes / till the bottom of the cookie is brown. The cookies will be soft when they come out of the oven. Cool on a wire rack.

Note:

  • You can use APF / Maida instead of whole wheat flour.
  • Place the cookies a little far apart as they spread a bit.
  • Since the cookies are soft as soon as they are baked but turn crisp once cool, don’t be tempted to over bake the cookies. 
  • The number of cookies and the time taken to bake it will depend on the size and thickness of the cookies.

I have joined a group of friends in a baking event called
Bake-a-thon.We will be posting baked goodies on Mondays, Wednesdays and
Fridays all through December.Do take a look at what we all have baked so far!!

 
 

This is part of the Bake-a-thon 2016
 

6 thoughts on “Eggless Butterless Peanut Butter Cookies”

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