3/4cupPeanut butterCreamy or crunchy. All natural or organic.
1egglarge
Optional Ingredients:
1TBSsemolinaI like to add semolina flour for a bit of extra crunch
1/2cupSugarFeel free to add sugar or granulated sweetener of your choice. I use Monk Fruit Gold.
1/2teaspoonSalt to tastePinch of. If desired.
Instructions
Preheat the air fryer to 350F/175C for 2 minutes
In a medium bowl mix peanut butter and egg until well combined and looks like cookie dough.
Roll about one inch of cookie dough into a ball.
Place the balls onto the air fryer tray (basket) lined with parchment paper.
Using a fork, flatten a ball into a cookie shape and leave the fork marks.
Airfry mode at 350F/175C and bake the cookies for 6 minutes, flipping halfway. 3 minutes per side.
Remove cookies from the air fryer and let them cool for a few minutes.
Add a dollop of jelly to the top and you are instantly in peanut butter jelly heaven without the bread. Optional.
Notes
Add-onsThese Air-fried Peanut butter cookies are great on their own, but if you want to mix things up, you can use the basic recipe as a foundation and add in different optional toppings. Chocolate chips, chopped nuts, sea salt, or even a drizzle of caramel sauce can take these cookies to the next level.Add a dollop of jelly on top of cookie and you are instantly in peanut butter jelly heaven without the bread.Semolina: While it’s completely optional, I like to add a tablespoon for an extra crunch and a nutty taste. Semolina, a coarse flour made from durum wheat, gives peanut butter cookies a slightly crispy and chewy texture. it can help accentuate the nutty flavor while also creating a satisfying crunch.