Flourless And Sugar Free Peanut Butter Cookies Food

EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES

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.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FLOURLESS PEANUT BUTTER COOKIES

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.

5-INGREDIENT FLOURLESS PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350F. Line 2 baking sheets with parchment. In a large mixing bowl, combine the brown sugar, egg, and vanilla. Stir until the sugar is fully incorporated and the mixture is no longer gritty or granular.
• Add the peanut butter and beat to incorporate. Stir in the chocolate. Cover the dough and refrigerate for at least 30 minutes, and up to 5 days, before baking.
• Using an ice cream scoop (about 3 tablespoons), form the dough into balls and place on the prepared baking sheet or in a tupperware container. You should have 12 total. Transfer to the freezer for 15 minutes to solidify further.
• Space the cookies 2 inches apart on the prepared sheet pans and bake in the oven for about 15 minutes, until edges are lightly browned and the tops are barely set. The cookies firm up as they cool. I rotate the trays at the 10-minute mark if I remember, and they end up with chewy edges and pillowy soft centers. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
• Store cookies in an airtight container at room temperature for up to 1 week, or the uncooked dough in the freezer for up to 3 months.

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until center appears dry, about 8 minutes.

FLOURLESS AND SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• mix all ingredients until well blended.
• using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
• flatten using a fork with criss cross pattern.
• bake for 8 minutes.
• let cool before removing from cookie sheet.

FLOURLESS CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
• Place the peanut butter, maple syrup, cocoa powder, egg, vanilla, baking soda and salt in a medium bowl. Beat on medium speed until incorporated, then stir in the chocolate chips.
• Using a 1/2" cookie scoop, scoop the dough out onto the prepared pan about 1/2" apart. Flatten the dough slightly as they don't spread, and bake for 10 minutes. Remove from heat and transfer to a wire rack, then sprinkle with flaky sea salt, if using, and cool completely. Enjoy!

LOW CARB KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 180 Celsius / 350 Fahrenheit.
• Put all ingredients in a bowl and mix with a fork.
• Roll small balls of dough (ca 15g each) with your hands (or use a small cookie scoop) and flatten them on a baking sheet.
• Wet a fork and press on cookies to create a criss cross pattern.
• Bake 8 -10 minutes, until the edges are firm. (8 minutes = soft centre, 10 minutes = overall crunchy)
• Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
• Store in an airtight container.

FLOURLESS PEANUT BUTTER COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F
• Mix together peanut butter and sugar.
• Add egg, vanilla and salt and stir until combined.
• If desired, mix in chocolate chips.
• Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)
• Bake for 8-10 minutes or until bottoms are just barely browned.
• Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.
• Enjoy!

FLOURLESS PEANUT BUTTER COOKIES

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.

FLOURLESS PEANUT BUTTER COOKIES

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.

FLOURLESS VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350° F/180° C with two racks close to the center. Set aside two cookie sheets covered in parchment.
• Mix the peanut butter, sugar, apple sauce, and vanilla until well combined.
• Roll the batter into small balls. If desire, roll the balls in sugar to coat them. Press them down with the tines of a fork, in a cross-hatch pattern. If filling with Nutella or chocolate chips, make a small indentation in the center of the cookies with the back of a teaspoon. Sprinkle with flaked salt if using, or add 1-2 chocolate chips in center/
• Bake for 8-10 minutes. If topping with Nutella, add the Nutella when the cookies come hot out of the oven. If the Nutella is too thick to easily dot in the center, warm it slightly in a microwave or in a double boiler or bowl over simmering water.
• Let the cookies cool to room temperature before moving to a wire rack or plate.