If you love quick recipes, this fit peanut cookie will be right up your alley. daily menu.
It's a peanut cookie recipe with 4 ingredients made in just a few minutes and does not contain wheat flour or butter.
This is a versatile recipe that you can adapt and enjoy all the flavor of peanuts in a delicious cookie.
PEANUT COOKIES WITH 4 INGREDIENTS
This is a recipe for those of you who are too lazy to separate the ingredients in a recipe.
You are going to need only from:
- Roasted peanuts
- Brown sugar
- Eggs
- Buckwheat flour
I used one pinch of salt and also 1/2 teaspoon of cinnamon powder to flavor the recipe, but it is totally theoptional.
HOW TO SUBSTITUTE THE INGREDIENTS OF FIT PEANUT COOKIES
This is a very versatile and adaptable recipe, but remember that every change of ingredient will make the final result is different from the one presented.
Swap the peanuts for:
- Almonds
- Nuts
- Cashew nut
- Brazil nut
- Macadamias
- Sunflower seeds
Swap brown sugar for:
- Refined sugar
- Demerara sugar
- Coconut sugar
- Culinary sweetener
Swap buckwheat flour for:
- Rice flour
- Brown rice flour
- Quinoa flour
- Amaranth flour
- Teff flour
PEANUT COOKIE DURABILITY AND STORAGE
This is a recipe that lasts approximately 15 days outside the refrigerator, here at home it usually lasts less, because no one can resist it!
Wait for the fit peanut biscuit to cool before storing it in a glass tightly closed, you can even place a plastic between the lid to ensure that no air gets in.
These cookies are crispy on the outside and soft on the inside, as the days go by they tend to lose their crunchiness, but they are still delicious.
If you prefer you can store it in the fridge.
FIT PEANUT COOKIES 4 INGREDIENTS
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Quick recipe for a snack, these peanut cookies are crispy on the outside and soft on the inside, they don't contain any oil and will be a hit with the family!
Ingredients
- 2 1/2 cups of roasted peanuts (400 g)
- 3/4 cup brown sugar (128 g)
- 2 eggs (100 g)
- Pinch of salt + 1/2 teaspoon of ground cinnamon (optional)
- 1/2 cup buckwheat flour (60 g – you may need a little more)
Instructions
- Process the roasted peanuts in a blender or food processor until they form a paste. coarse flour.
- Lightly beat the eggs with a fork before adding to the peanuts.
- Add the brown sugar, salt and cinnamon, start mixing with a fork and then with your hands.
- Add buckwheat flour little by little, after adding half a cup wash your hands and try to make a ball, if you can get the dough it is ready, if it is too sticky add a little more flour.
- Make balls of approximately 1 tablespoon of pasta, place on a greased pan or lined with parchment paper.
- Wash your hands whenever you notice that the dough is sticking too much to your hands..
- Press the surface of the dough with a fork to make the cookies thinner, you can also do this with your hands.
- Bake in preheated oven at 180ºC for approximately 15 minutes or until the bottom is golden brown.
- Let cool on a rack or plate lined with absorbent paper and only store the cookies in a jar once they are completely cool.
Notes
- You can do smaller cookies if you prefer.
- The cookies they do not spread or grow a lot, so there is no need to leave much space between them in the form.
- Use other spices to flavor the recipe, nutmeg, cloves, cardamom, etc.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Roasted
- Cuisine: Brazilian
Nutrition
- Serving Size: 20 cookies
- Calories: 157
- Sodium: 1%
- Fat: 19%
- Saturated Fat: 7%
- Trans Fat: 0%
- Carbohydrates: 4%
- Fiber: 8%
- Protein: 8%
- Cholesterol: 21.20 mg
CHECK OUT OTHER GLUTEN AND LACTOSE FREE BISCUITS RECIPES
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I hope you enjoyed this healthy peanut cookie recipe and that you make it often at home!
When you make this 4-ingredient peanut butter cookie at home, let me know what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipesClick here!
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12 Comments
Good afternoon. I made cornmeal bread with guava paste and it was good, but after three days it started to crumble. Why?
Recipes using cornmeal are crumbly by nature.
If you don't close the window properly, it will be softer.
Gratitude <3
I'm glad you liked it!
I make Cornmeal Bread this week and it's simply wonderful!! Thank you for sharing.❤️
I make Cornmeal Bread every week and it's simply wonderful!! Thank you for sharing.❤️
I'm glad it's your favorite!
I'm glad you love the recipe!
I love your peanut butter cookie
Can I replace the flour you indicated with oat flour?
Yes, but the texture will be a little different.
Hello. No baking powder?
No