No eggs, no butter roll dessert, no leavening agents, and no milk needed, they simply melt in your mouth! And no fancy kitchen gadgets are needed.
All you need is one bowl and a wooden spoon and that’s it. This is the kind of cookie designed for peanut butter lovers. They have no eggs, no flour, and no leavening agents in them. Because of this, their texture is soft, crumbly, and melts in your mouth. They are pleasantly sweet but have a full-throttle peanut butter flavor throughout. I sent this recipe to a few of my friends to try out and they could NOT believe they needed just two ingredients- Their cookie game has been changed!
Smooth and creamy peanut butter with no added sugar. I enjoy using mainstream brands like Jiff’s or Skippy’s creamy peanut butter. Thickens the peanut butter to create a dough. You can also use honey or golden syrup. Avoid using sugar free syrups, unless it’s a homemade keto maple syrup. The Instructions Start by adding your peanut butter and syrup into a mixing bowl and mix very well, until combined.
Cover the bowl and freeze for 45 minutes or refrigerate for 2 hours. Now, line a large baking sheet with parchment paper. Using your hands, roll out balls of dough and place them on the baking sheet. 350F for 10-12 minutes, or until the edges look firm. Refrigerating it thickens it and make sit much easier to work with. If you try to move them or pick them while they are still warm, they will crumble and fall apart. Sprinkle with some flaky sea salt to really bring out the sweet and salty flavors.
If you’d like them to keep longer, cover them and place them in the refrigerator for up to 4 weeks. Avoid using a ziplock bag as they are prone to breaking apart. No flour, no eggs, and no leavening agents needed, they take minutes to make. Line a large baking sheet with parchment paper. Remove the chilled cookie dough from the freezer or fridge. Using your hands, roll out balls of dough and place them onto the parchment paper.