5-INGREDIENT PEANUT BUTTER CHOCOLATE COOKIES
You would never guess that these tasty cookies are almost sugar free, high in protein, low carb, and gluten free. With only 5 simple ingredients you can whip these up in minutes and satisfy your peanut butter and chocolate cravings without compromising your diet! Great for low-carb, gluten-free, paleo, and keto diets!
Provided by jamjar
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine peanut butter, egg, stevia sweetener, cocoa powder, and vanilla extract together with a mixer or food processor. Roll dough into 1-inch balls. Place 1 to 2 inches apart on an ungreased baking sheet. Flatten balls with a fork.
- Bake in the preheated oven until edges are set, about 10 minutes. Let cool on the baking sheet for 10 minutes.
- Line a tray with waxed paper. Transfer cookies to tray until cooled to room temperature, about 15 minutes, then refrigerate for 30 minutes.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 5.8 g, Cholesterol 11.6 mg, Fat 8.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 1.6 g
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
FIVE (OR MAYBE SIX) INGREDIENT PEANUT BUTTER OATMEAL COOKIES
These make a crispy cookie and are quick to throw together on those spur of the moment cravings or when a family member says "oh by the way I'm supposed to bring a couple dozen cookies to school/work today". This makes 2 dozen cookies. Great for beginning cooks! **Updated 3/5/2010 based on the first reviews I've adjusted the name and the ingredient list to add the the option of a 6th ingredient of using chocolate chips to the mix.
Provided by HokiesMom
Categories Drop Cookies
Time 25m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, cream peanut butter and brown sugar until fluffy.
- Beat in egg to the creamed mixture.
- Add oats and baking soda and mix well. Add chocolate chips in this step if using this ingredient.
- Drop by tablespoonfuls about 2 inches apart onto GREASED baking sheets. Flatten slightly (if you skip this you get mounds as they do not spread much).
- Bake at 350F for 6-8 minutes then let cool completely on wire rack before storing.
Nutrition Facts : Calories 169.9, Fat 8.4, SaturatedFat 2.3, Cholesterol 17.6, Sodium 115.2, Carbohydrate 21.3, Fiber 2.1, Sugar 13.7, Protein 4.8
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
Make and share this 5-Ingredient Chocolate Peanut Butter Cups recipe from Food.com.
Provided by Charles D.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.
- Microwave for 30-second intervals until melted, stirring each time.
- Stir in vanilla extract.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm, about 1 hour.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 399, Fat 36, SaturatedFat 21.1, Sodium 9.6, Carbohydrate 22.5, Fiber 5, Sugar 13.9, Protein 8.3
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- In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
- Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
- For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
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