Three ingredient peanut butter cookies - how to improve texture

Three ingredient peanut butter cookies - how to improve texture - Tasty loaf of bread with blueberry confiture on table

I am Gluten free and I thought these looked good for peanut butter cookies:

  1. peanut butter,
  2. maple syrup
  3. salt.

They really do bake up beautifully. However, they crumble on the way to your mouth.

  • I added egg.
    Now the batter has become gummy and pasty.
  • I added baking soda.
    While stirring in the baking soda the peanut oil separated from the peanut butter based cookie dough. I baked them and they are an interesting texture of tough and chewy.

What can be done to the original three ingredient cookie recipe that will make them not crumble so much, and not alter the entire texture to a totally different cookie. I think I have run out of options.

bakinggluten-free


Best Answer

I use a recipe that is similar and have good results. I believe that I use 1 cup of peanut butter, 1 cup of sugar, and 1 egg.

These turn out a very nice texture. If I were you I would sub some or all of the syrup for regular sugar to make it a bit dryer and make sure to add an egg.



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How do you increase the texture of a cookie?

How can I get the cookie texture I want?
  • If you want chewy cookies, add melted butter. ...
  • If you want thin, candy-like cookies, add more sugar. ...
  • If you want cakey cookies, add more eggs. ...
  • If you want an open, coarse crumb and craggy top, add baking soda. ...
  • If you want a fine, tight crumb and smooth top, add baking powder.


    • Why are my 3 ingredient peanut butter cookies crumbly?

    You most likely overbaked the cookies. Baking for over 10 minutes will cause the cookies to be dry and crumbly. Another possible culprit is crunchy peanut butter. Stick to smooth and creamy peanut butter for this recipe.

    What adds a chewy texture to cookies?

    Cookie chemistry: We're taking a 180\xb0 turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

    How do you fix cookie texture?

    If you're not happy with the texture of your cookies, try using less flour. Take out about 1/4 cup flour from the recipe and do a test bake with a couple of cookies. You can then either continue to decrease or increase the amount of flour to the dough from there based on the texture.


    3-ingredient peanut butter cookies



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