Classic Peanut Butter Cookies With Quinoa Flour Food

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

QUINOA PB&J COOKIES



Quinoa PB&J Cookies image

Provided by María Del Mar Sacasa

Categories     Cookies     Dessert     Kid-Friendly     Wheat/Gluten-Free     Quinoa     Jam or Jelly     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield about 26 cookies

Number Of Ingredients 10

Cooking spray or vegetable oil, if needed
1 cup (4 ounces/120 grams) confectioners' sugar
1/2 cup (4 ounces/120 grams) packed dark brown sugar
8 tablespoons (4 ounces/120 grams) unsalted butter, softened
1 cup (10 ounces/300 grams) creamy peanut butter
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces/180 grams) quinoa flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (5 ounces/165 grams) strawberry jam or grape jelly

Steps:

  • 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
  • 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
  • 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
  • 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
  • 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.

QUINOA PEANUT BUTTER COOKIES



Quinoa Peanut Butter Cookies image

A healthy way to eat peanut butter cookies! I like the chewiness in them. Try it and let me know how it goes :)

Provided by U-Food

Categories     Dessert

Time 40m

Yield 12 cookies

Number Of Ingredients 5

1 cup peanut butter
1 cup cooked quinoa
1 cup brown sugar
1 egg
1/2 cup all-purpose flour

Steps:

  • Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
  • Preheat oven to 350°F.
  • Mix all of the ingredients together.
  • Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
  • Drop spoonfuls of the cookie mix into cookie pan/sheet.
  • Bake for about 10 to 15 minutes or until light brown.
  • Chill and serve. makes about 12-16 cookies depending on spoon size.

CLASSIC PEANUT BUTTER COOKIES - KING ARTHUR FLOUR



Classic Peanut Butter Cookies - King Arthur Flour image

This is from www.kingarthurflour.com Website: An all-time favorite, these cookies are perfect after school with a glass of cold milk. Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste.

Provided by senseicheryl

Categories     Drop Cookies

Time 29m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 10

1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup smooth peanut butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 -3 tablespoons water

Steps:

  • Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
  • Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
  • Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. Add enough water to make a cohesive dough.
  • Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
  • Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
  • Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.

Nutrition Facts : Calories 131.7, Fat 6.5, SaturatedFat 1.5, Cholesterol 8.8, Sodium 142.8, Carbohydrate 16.2, Fiber 0.7, Sugar 9.4, Protein 3.1

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