FLOURLESS PEANUT BUTTER COOKIES
Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!
Provided by Stephanie T.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 41.8 g, Cholesterol 31 mg, Fat 22.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 4.8 g, Sodium 209 mg, Sugar 37.3 g
FLOURLESS PEANUT BUTTER COOKIES
When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies-3 ingredients are all you need! -Maggie Schimmel, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 197 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES
This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.
Provided by Tamara B
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
- Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 23 g, Cholesterol 15.5 mg, Fat 13.3 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 3.6 g, Sodium 159.5 mg, Sugar 20.1 g
FLOURLESS PEANUT BUTTER COOKIES
This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350* and grease cookie sheets.
- Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
- Bake until puffed and a golden pale, about 10 minutes.
- Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
- May be kept in air tight container at room temperature for 5 days.
- Makes about 2 dozen cookies.
Nutrition Facts : Calories 98.4, Fat 5.6, SaturatedFat 1.2, Cholesterol 7.8, Sodium 104.8, Carbohydrate 10.4, Fiber 0.7, Sugar 9.3, Protein 3
FLOURLESS PEANUT BUTTER COOKIES
A flourless twist on a classic cookie? Yes, please! These cookies are packed with incredible peanut butter flavor and perfect for any gluten-free diet!
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl use the hand mixer to beat together the peanut butter, brown sugar, and granulated sugar. Once combined add in the baking soda, salt, and egg. Mix until just completely combined.
- Scoop generous tablespoons of dough onto the baking trays, leaving 2 inches between each cookie. Use a fork to press an indentation into the tops of the cookies.
- Bake for 8-10 minutes. The cookie should just barely be turning golden brown at the very edge. They will look under baked but they will continue to bake as they cool. Any longer and they will over-bake and become crumbly.
- Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or a plate.
Nutrition Facts : Calories 133 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 104 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 6 g, ServingSize 1 serving
FLOURLESS PEANUT BUTTER COOKIES
I couldn't believe that you could make these cookies without flour. I saw them on Emeril and had to give them a try. An added touch is to put chocolate chips in the batter. Yum!
Provided by BAker
Categories Drop Cookies
Time 20m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees.
- Mix peanut butter and sugar until creamy.
- Beat egg and add baking soda.
- Add egg mixture to peanut butter mixture. Mix well.
- Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
- Dip a fork in sugar and make a criss-cross pattern on the cookies.
- Bake until slightly browned, but still soft to the touch, about 10 minutes.
- Let cool on cookie sheet for 2 minutes.
- Transfer to wire rack until cooled.
Nutrition Facts : Calories 44.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 69.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.7, Protein 2
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4.4/5 (112)Total Time 3 hrs 13 minsCategory CookiesCalories 216 per serving
- To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
- Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
- Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
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