Fooled Me Flourless Peanut Butter Cookies Food

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.

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 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.

FLOURLESS, NO ADDED SUGAR OATMEAL-BANANA-RAISIN COOKIES

Steps:

• Drop in rounded tablespoons on a parchment covered cookie sheet (or lightly grease/spray the cookie sheet).
• Bake at 350 for 15-20 minutes, until they hold together and begin to brown.
• Store in an airtight container.

CHOCOLATE DIPPED FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.
• In a medium sized bowl add the peanut butter, egg, brown sugar, salt, baking soda and vanilla. Stir to combine.
• Once completely combined scoop 1/2 tablespoon-fulls into the sugar and roll around to coat. The dough will be sticky, but it's easier to form it into a ball in the sugar. You can also try refrigerating the dough to make it easier to handle if desired. Place on the prepared baking sheet 2" apart.
• Place in the oven and bake for 8 minutes, or until puffed up, just starting to look golden around the edges and the top is cracked. Remove from the oven and cool on the baking sheet as they will be too soft to move. Once cool, remove from the baking sheet and store in an airtight container for up to a week.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.
• Beat the peanut butter and sugar together until smooth and creamy - this will take about 4 minutes by hand or 2 minutes if using a stand mixer. Add the beaten egg and vanilla and mix until combined. Add the bicarbonate of soda and salt, if using, and mix again for 30 seconds.
• Roll the mixture into 12 balls, each about the size of a walnut, and arrange on the tray, leaving a little space between each one. Dip the tines of a fork into sugar and then into the cookies in a cross-hatch pattern. Bake for about 9 minutes, or until golden and starting to crisp. (They will crisp and firm up further as they cool.)
• Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack to cool completely.

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.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350F. Line 2 cookie sheets with parchment or baking mats.
• In a large bowl stir together the peanut butter, sugar, egg & baking soda and evenly combined.
• Stir in the chocolate chips.
• Form into balls about 1 tablespoon in size and place 2 inches apart on the lined cookie sheets.
• Bake for 7-9 minutes or until the tops look set.

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!

BEST FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Please read the post above for detailed tips and tricks.
• You can use an electric mixer if preferred.
• In a large mixing bowl, add all the ingredients and stir to combine.
• The dough is thick and will be 'grainy' from the sugar but that will dissolve into the dough as it chills.
• Chill dough 60 minutes before baking.
• Preheat oven to 350°F. Line a half sheet pan with a silicone mat.
• Scoop cookies onto the room temperature (never hot) baking pan with a 2-inch spring-release scoop. Place dough balls 2-inches apart. You can flatten cookies slightly if you prefer.
• Bake for 8 minutes or until the edges are set and the tops are barely set. They may appear underbaked but they will firm up as they cool. Don't overbake.
• Cool the cookies on the sheet pan for 5 minutes before removing them to cool completely on a wire rack.

5-INGREDIENT FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat oven to 350 F. Line a cookie sheet with parchment paper or a baking mat.
• Combine egg and sugar in a mixing bowl and beat for 2-3 minutes. The mixture should gain volume, thicken and change to a paler brown. Don't skip this step. Beating the egg activates the proteins that will hold the cookie together and also whips air into the mix to make your cookies lighter.
• After beating, add vanilla, baking soda, peanut butter and chocolate chips, if you are using.
• Beat together just until mixed, 10-20 seconds at most.
• If using honey - the dough needs to be refrigerated overnight, or in the freezer for a few hours, but as long as it's chilled firm they come out great.
• To make 12 large cookies, drop the dough by round tablespoons, or use a one-tablespoon, medium cookie scoop. The whole dozen will fit on a standard sheet.
• Peanut butter cookies will not flatten completely on their own. Take a flat-bottomed cup and press them down. If you do it before putting them in the oven, they will have a very smooth top, so criss-cross a fork design along the top. If you like a more natural look to your cookies, press the tops down as soon as you remove them from the oven.
• Bake 9-11 minutes, or until the edges just start to brown. They're very soft right out of the oven, let them set for a few minutes before moving to a cooling rack.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
• In a large bowl, combine the peanut butter, sugar, baking soda and egg.
• Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.
• Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.

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 CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer, cream the peanut butter and sugar on medium high until smooth.
• Add the egg, baking soda, salt, and vanilla. Beat to combine, scraping down the sides as necessary.
• Add the chocolate chips and beat until evenly distributed.
• Roll a tablespoon of cookie dough into a ball and flatten into a 1.5-inch disk. Drop each disk onto a silpat mat or parchment-lined baking sheet, about 2-inches apart (I found the silpat mat cookies were the best texture).
• Bake for 8-10 minutes, until soft and LIGHTLY browned on the bottom, but not browned on the sides or top*. Let rest on the baking sheet for 3-5 minutes then transfer to a wire rack to cool.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheets.
• In a medium bowl, cream peanut butter, sugar, brown sugar, baking soda, and salt until smooth.
• Stir in egg and vanilla and mix well.
• Using a 1.5 TBS cookie scoop, scoop dough and place on a lined baking sheet 2 inches apart.
• Using the back of a fork, gently press down on the tops of the cookies crossways to flatten (optional - I didn't do this).
• Lightly sprinkle the tops of the cookies with granulated sugar (optional). You can also roll them in sugar before you press them with a fork.
• Bake for 10-12 minutes, rotating halfway through.
• Let cookies cool for 5 minutes before moving to a wire rack to cool completely. Cookies will be very delicate until fully cool.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 180 Degrees C (350 F).Line two rimmed baking sheets with non-stick baking paper.
• Place all the ingredients into a medium sized bowl and thoroughly mix them together.Set the bowl aside for 10 minutes to firm the dough. See Note 3.
• Remove some dough with a teaspoon and roll with your hands into balls about 2 ½ cm (1") diameter and place them onto prepared baking sheets. - see Note 4. Lightly press tops of cookies with the tines of a fork, flattening them a little and making a crosshatch pattern.
• Put both trays in the oven and bake for 10-12 minutes, swapping the trays halfway through, until the cookies are a light golden brown on the edges.
• Allow cookies to cool on the tray for about 10 minutes, and then carefully transfer to a wire rack to cool completely.
• Store in an airtight container for up to 4 - 5 days.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 350°F and get a large baking sheet out.
• In a large bowl or the bowl of your stand mixer add peanut butter and both sugars and beat until thoroughly combined.
• Add in egg and mix until thoroughly combined.
• Add in baking soda, vanilla, and salt if using, mix until combined and dough comes together. You should be able to press dough together and it hold.
• Form one inch balls by rolling dough between your palms. Place on baking sheet, two inches apart.
• Place the extra tablespoon of white sugar in a small bowl and dip a fork into it. Press down on the cookies to create a cross hatch pattern. Sprinkle with extra sugar if desired.
• Bake for 8 to 10 minutes then remove from oven and let sit on baking sheet for 5 minutes.
• Transfer to a cooling rack. Once cool, store in an airtight container for up to 4 days.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F.
• Drop cookies onto baking sheet then gently flatten with a fork. Bake for 6-10 minutes (start checking at 6 minutes in case your oven runs hot as it's important not to over bake). Cookies are done when lightly browned on the bottom.
• Remove immediately from baking sheet and allow cookies to cool on a wire rack.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
• Place the peanut butter, sugar, eggs, and baking soda in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Stir in the chopped peanuts.
• Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 1½ inches apart on the prepared cookie sheets. Top cookies with chocolate sprinkles, if using.
• Transfer to the oven and bake until the edges of the cookies are lightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 5 min­utes. Transfer to wire racks and cool completely. Repeat with the re­maining dough on cool cookie sheets.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.

EASY FLOURLESS CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended; shape into 36 (1-inch) balls.
• Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

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 F for 18 minutes. Remove to a wire rack to cool.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• In a medium bowl, combine peanut butter, sugar, and baking powder. Stir to combine.
• Add egg, mixing until thoroughly combined. Finally, add chocolate chips and stir until incorporated.
• Portion dough into balls (about 1.5 Tablespoons each; see note) and place on ungreased cookie sheet. I lined mine with silpats (see note).
• Bake 10-12 minutes, or until just starting to brown at the edges. I turned the cookie sheets around halfway through baking to ensure an even bake. Allow cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool.Enjoy!

FLOURLESS CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• In a bowl combine all the ingredients, except chocolate chips. Stir with a wooden spoon until smooth. These are best stirred by hand and not with a mixer.
• Stir in the chocolate chips.
• Scoop onto cookie sheet using about 2 tablespoons dough per cookie. Flatten cookies slightly or flatten using a fork.
• Bake the cookies at 350 for 10 minutes or until cookies are set.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 3-4 minutes.
• Remove cookies to wire racks to cool.

"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
• Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
• Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F.
• Cover 11x17 baking sheet with parchment paper.
• Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
• Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
• Bake cookies for 9-10 minutes.
• Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
• Enjoy!