Peanut Butter Cookies Grain Free Food
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
GRAIN FREE GLUTEN-FREE PEANUT BUTTER COOKIES
This flourless peanut butter cookie recipe is delightfully simple and naturally gluten-free. These cookies are easily made with ingredients that are probably already in your pantry, making them perfect for when you want to bake a sweet gluten-free treat without heading to the store first. Top your easy gluten-free peanut butter cookies with a sprinkle of freshly-ground sea salt right before baking to give them a delightfully sweet and salty finish. We love pairing these cookies with vanilla ice cream for peanut butter cookie ice cream sandwiches or enjoying them on their own with a refreshing glass of cold milk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix peanut butter, brown sugar, baking soda, vanilla and egg until well combined. Stir in peanuts. Roll into 1 1/4-inch balls; place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.
- Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g
GRAIN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES (NO EGG EITHER)
I discovered this recipe via pinterest, I copied it from http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip.html They are absolutely delicious, it's hard to believe that they are made with chickpeas!
Provided by MCaram
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350°F / 175°C
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2" balls.
- Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes. Yields about twenty four 1 1/2" cookie dough balls.
Nutrition Facts : Calories 77.7, Fat 4.6, SaturatedFat 1.3, Sodium 67.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 2.7
MAGICAL PEANUT BUTTER COOKIES (SUGAR FREE)
I saw this one on Paula Deen. I was skeptical at first, because it has no flour! I made it anyway, and it sure has been a life saver! My grandpa developed Diabetes and he loves my Peanut Butter Cookie Pie (Recipe #444359). Now I can use this cookie recipe and use sugar free and/or low sugar other ingredients and still make this for him! .
Provided by robingracejohnson
Categories Dessert
Time 17m
Yield 24 cookies, 12-24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine peanut butter, 1 cup Splenda, egg, and vanilla.
- Stir well.
- Roll dough into balls about the size of walnuts, or however big you want your cookies to be.
- Place on a prepared cookie sheet.
- With a fork dipped in remaining Splenda, press a criss cross design on each cookie.
- Bake at 350F for 12 minutes.
- Let cool slightly before removing from cookie sheet.
Nutrition Facts : Calories 201.5, Fat 11.2, SaturatedFat 2.4, Cholesterol 15.5, Sodium 104.6, Carbohydrate 20.9, Fiber 1.3, Sugar 17.1, Protein 6.3
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