Why are peanut butter cookies always dry?

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour . It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Is a banana with peanut butter healthy?

Are Bananas with Peanut Butter Healthy? Yes! The carbohydrates from the banana will give you energy, and then the protein and healthy fats from the peanut butter will keep you full. Putting peanut butter in your banana smoothie makes it filling AND delicious.

What happens if you add too much peanut butter to peanut butter cookies?

With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie .

Should you refrigerate peanut butter cookie dough before baking?

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

Is it OK to eat a peanut butter sandwich everyday?

It is OK to eat peanut butter every day, but in moderation . Do not eat more than 2 tablespoons, approximately 32 grams, a day. This protein-packed spread is made by blending roasted peanuts into a thick paste and contains various nutrients that promote good health.

Is peanut butter and banana good for diabetics?

Eating a banana alongside a source of unsaturated fat, such as almond or peanut butter, pistachios, sunflower seeds, or walnuts, can have a positive effect on blood sugar and boost the flavor of the fruit . Another healthful option for people with diabetes is to pair a banana with a protein source, such as Greek yogurt.

Can dogs eat bananas?

Yes, dogs can eat bananas . In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.

How do you fix dry peanut butter cookies?

Add more liquid ingredients in small amounts . Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.

How do you make peanut butter cookie dough less dry?

To avoid this, try using as little flour as possible while preparing to roll your dough . Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How do you make peanut butter cookies soft again?

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours . The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

Why are my peanut butter cookies chalky?

Sometimes peanut butter can dry out cookies a bit and result in a chalky texture . I tested several versions of this cookie to ensure that they're perfect and that the peanut butter only enhances the flavor and doesn't sacrifice that crispy-edge, gooey-center texture we all love in a really good chocolate chip cookie.

Salted Peanut Butter Banana Cookies (Gluten Free)

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These soft and gooey peanut butter, banana and choc chip cookies are like delicious bites of heaven – only sweetened by dates and ripe bananas, so no added sugar.

Jump to Recipe

Who doesn’t like a peanut butter cookie?

Ok, maybe just me, but you probably already know I’m a complete peanut butter addict, so these little soft and gooey peanut butter, banana and choc chip cookies are like yummy bites of heaven for me.

The cookies are simply sweetened by the juicy dates and ripe bananas, so no added sugar at all, but they’re no less sweet. In fact, I always like to add a little salt to counter the sweetness and give that gorgeous sweet and salty taste.

These cookies make a delicious snack or I like to eat them for breakfast with some coconut yogurt, seeds and berries. And great on the go, of course, or just because…

In other news I’m just on the way back from London where I had a super exciting meeting with my agent! We’re going to be working on a proposal for a book–how exciting it that! It’s always been my dream to have a cookbook guys, I hope you’d like it too?

Speaking about recipes, working freelance and from home is very different to my previous more structured working day, but I’m hoping it’s going to free up some more time for recipe creation. I’m so excited to get some pickles and ferments on the go this week and I was also really inspired by the lovely Maya last weekend who makes her own Kombucha! I’ve got to try it, and I’ve already ordered my scoby. So excited.

I hope you like these as much as I do xx

Ingredients

1 cup medjool dates pitted or dates soaked to soften for a few hours
3 small ripe bananas or 2 large
3 tbsp peanut butter or nut butter of choice
1 cup ground almonds
1 cup organic gluten-free oats
1 tsp vanilla extract
1 tsp almond essence
1/2 tsp cinnamon
Pinch sea salt
1 tsp baking powder
2 tbsp sunflower seeds
4 tbsp raw cacao nibs
Sesame seeds

For the tahini drizzle

1 tsp tahini
1 tsp maple syrup
Water to loosen

Instructions

Preheat oven to Gas Mark 4/350/180c
Pop the dates into your food processor or high-speed blender and blitz until you get a paste.
Next, add in the banana, nut butter, vanilla, almond essence, cinnamon and baking powder. Blitz again for a minute.
Add in the oats, salt and ground almonds and pulse so that everything is combined.
Finally, add in the seeds and cacao nips and pulse a couple of times to mix through.
Grease your baking tray with a little coconut oil, then wet your hands before scooping up chunks of the mix with your hands then place on the baking tray. Continue until you have used up all the mix.
Flatten the cookies a little and sprinkle with sesame seeds, then bake for 20 minutes.
Allow to cool a little before drizzling.
Add all the tahini drizzle ingredients to a small bowl and mix to combine.
Drizzle over the cookies.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

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Baked Banana, Raspberry and Chia Oatmeal

Discuss this Recipe with Niki

12 Responses

Nikki, i will ask you this again. please, do not be mad. Can I use baking soda as a replacemente to baking powder? Many thanks
Reply
1. Yes you can xx
  Reply
2. Yes you can!
  Love Niki xx
  Reply
I would really love to know, apparently oats are better digested when they are soaked and I wondered when we bake with them raw are they still easy to digest? Love your recipes, thank you!
Reply
1. Hi Bron
  So happy you like my recipes!
  I’ve heard that it does so maybe.
  My best
  Niki xx
  Reply
I haven’t ever baked anything from scratch! ???? Will it matter if I use instant oats, or will there be a difference in the consistency of the cookies. Btw, your recipe reads and looks as luscious!
Reply
1. Hi Lisa!
  Instant oats will be perfect in this.
  Enjoy!
  Love, Niki xxx
  Reply
Hi Niki,
When you say cups do you mean English or American?
Thank you.
Reply
1. Hi Eva
  U.K. Cups but the difference is very small and won’t make a difference in this recipe.
  Love, Niki xx
  Reply
  1. Thank you! Will make these on Friday! X
    Reply
    1. Yay! Let you know how you get on? Xxx
      Reply
      1. Will do! 🙂 xx

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Salted Peanut Butter Banana Cookies (Gluten Free) | Rebel Recipes (2024)

Ingredients

For the tahini drizzle

Instructions

More Recipes with Peanut Butter or Bananas

Discuss this Recipe with Niki

12 Responses

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FAQs

Why are peanut butter cookies always dry? ›

Why are my peanut butter cookies chalky? ›