FLOURLESS PEANUT BUTTER COOKIES (GLUTEN-FREE)
These Flourless Peanut Butter Cookies are easy to make with 4 ingredients in 15 minutes! These gluten-free peanut butter cookies are so good no one can tell they're made without flour or butter!
Provided by Laura
Categories Dessert
Time 15m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 cookie, Calories 170.5 kcal, Carbohydrate 15 g, Protein 5.8 g, Fat 11.3 g, SaturatedFat 2.3 g, Cholesterol 13.3 mg, Sodium 43.6 mg, Fiber 2.1 g, Sugar 11.6 g, UnsaturatedFat 8.3 g
FLOURLESS PEANUT BUTTER COOKIES
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
GLUTEN-FREE PEANUT BUTTER COOKIES (FLOURLESS, DAIRY-FREE)
These 4-ingredient gluten-free peanut butter cookies are so easy to make, are ready in under 30 minutes, and will satisfy any sweet tooth. Naturally gluten-free and dairy-free too, these flourless peanut butter cookies make the perfect anytime snack. If you're a peanut butter lover, you definitely need these soft, rich and chewy cookies in your life!
Provided by felicia | Dish by Dish
Categories Desserts
Time 27m
Number Of Ingredients 4
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Mix the peanut butter with sugar until sugar has dissolved.
- Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
- Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
- Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
- Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
- Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that's fine as they will continue cooking with the residual heat).
- Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).
Nutrition Facts : ServingSize 1 cookie, Calories 282 calories, Sugar 24.3 g, Sodium 143.6 mg, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 1.6 g, Protein 7.7 g, Cholesterol 15.5 mg
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
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.
FLOURLESS PEANUT BUTTER COOKIES
Make and share this Flourless Peanut Butter Cookies recipe from Food.com.
Provided by annh53182
Categories Drop Cookies
Time 35m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
- Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
- Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.
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