It’s Monday and time for a simple, no-fuss baking recipe. These peanut butter cookies are easy to make and require no oven if you prefer stovetop baking. The recipe below uses one small egg; to make it eggless, substitute the egg with 2 tablespoons of milk. There is no baking powder or baking soda, so the cookies turn out slightly soft and tender. If you’d rather bake in the oven, set it to 180°C and follow the same instructions.
I made a video of this recipe for my Tamil channel. If you prefer a visual demonstration, feel free to watch the video. I also have an upcoming online class on whole wheat cakes without refined sugar, with several interesting and delicious recipes—I’ll announce details soon on Facebook and here. Note the live class will be hosted on Facebook, so you’ll need an account to join.
Ingredients:
- Peanut butter – 100 g
- Brown sugar – 25 g
- Wheat flour – 50 g
- Vanilla extract – 1/2 tsp
- Egg – 1 small (or substitute with 2 tbsp milk for eggless)
Procedure:
- Preheat a heavy pan on medium-low heat for 15–20 minutes. If using an oven, preheat to 180°C.
- In a mixing bowl, combine the peanut butter, brown sugar, vanilla, and the egg (or milk, for eggless).
- Add the wheat flour and stir until a soft dough forms. Adjust with a teaspoon of flour or a splash of milk only if needed to reach a firm but pliable consistency.
- Divide the dough into 8 or 12 equal portions and roll each into a ball.
- Arrange the dough balls on a baking tray or flat pan, leaving about 2 cm between each. Flatten slightly and press a fork into each to make criss-cross marks.
- If baking on the stovetop, place the tray (or use a wire rack inside the pan) into the preheated pan, cover, and bake for 15–20 minutes on low heat. If using an oven, bake at 180°C for 15–20 minutes.
- The cookies may still feel soft when you remove them; that’s normal. The residual heat will continue to set them, so let them cool on the tray.
- Once fully cooled, store the cookies in an airtight container.
These cookies are quick to prepare and make a great snack with tea or coffee. Their soft texture and peanut butter flavor make them especially satisfying without needing any leavening agents.
Whole Wheat Peanut Butter Cookies Recipe – #BakingWithoutOvenSeries
Pin Recipe
Ingredients
- Peanut Butter – 100 gm
- Brown Sugar – 25 gm
- Wheat Flour – 50 gm
- Vanilla – 1/2 tsp
- Egg – 1 small
Instructions
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Preheat your pan on medium low flame for 15 – 20 minutes.
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If baking in oven, preheat it to 180°C.
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In a bowl, combine peanut butter, sugar, vanilla and egg (or milk for eggless).
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Add wheat flour and mix to form a soft dough.
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Divide into 8 or 12 equal portions and roll into balls.
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Place them 2 cm apart on the tray and use a fork to make criss-cross impressions.
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Place in the preheated pan or oven and bake for 15-20 minutes.
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The cookies may feel soft after baking; remove them and allow residual heat to finish setting.
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Once cool, store in an airtight box.