Peanut Butter Cookiesno Flour Food

NO FLOUR PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Prepare baking sheets with parchment paper.
• In a medium bowl mix the peanut butter and the sugar until smooth.
• Add the eggs one at a time, then add the baking soda, salt and the vanilla essence.
• Roll dough into walnut size balls, place on the baking sheet giving them room to spread, press down slightly with a wet fork.
• Bake for 8 to ten minutes, remove from the oven and leave them on the baking sheet to cool for a few minutes, they will be very soft at this stage, then remove to a wire rack to cool completely.
• Depending on your walnut size it should make 36 cookies.

NO-FLOUR PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix ingredients together in a large bowl until well-blended.
• Roll peanut butter mixture into Tablespoon size balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.

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.

PEANUT BUTTER COOKIES[NO FLOUR!]

Steps:

• Preheat oven to 350 degrees fehrenheit.
• Mix ingredients together in medium sized bowl.
• Roll dough into plum size balls.
• place on pan giving them lots of room to spread.
• Press down slightly with a fork.
• BAKE.
• Once you start to bake, after they have baked for about 5-6 minutes, with a fork, very slightly, push the edges of the cookie to make them not form together and to make them thicker
• Bake for about 12 to 15 minutes ALL TOGETHER, depending on how you like your cookie, shorter time for chewy cookies and longer time for crunchy cookies.
• Remove from the oven, let them cool down, only for about 30 seconds to a minute, with a spatula, gently scrape the pan till the cookie moves and it is not stuck to your pan. repeat till all cookies are not stuck to your pan.
• IF YOU WOULD LIKE:.
• once they are not stuck, gently place them on a plate; they can be placed over each other
• if your plate isn't long or big enough.
• REPEAT after both batches are done, and put onto a plate.
• SERVE:).
• Depending on your cookie size it should make around 18-25 cookies.

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.

PEANUT BUTTER COOKIES WITHOUT BUTTER

Steps:

• Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
• Add sifted flour and baking powder.
• Roll into small balls, then take fork and press them down.
• Bake at 375 for 10 minutes.

BEST NO FLOUR PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F. Place wax paper on two cookie sheets.
• In a medium bowl, stir peanut butter and sugar until smooth. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla.
• Roll dough into 1-inch balls. Place on cookie sheets. Press the back of fork into balls to create criss-crosses.
• Bake for 8-10 minutes in oven.

NO FLOUR PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F.
• Mix all ingredients together.
• Roll into small balls (will make 16), place on cookie sheet, then press down with fork.
• Bake for approximately 10-12 minutes.

NO-FLOUR PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients with large spoon in medium bowl until well blended. Add nuts; mix well.
• Roll dough into 24 balls, using about 1 Tbsp. for each. Place, 2 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
• Bake 12 to 15 min. or until lightly browned. (Do not overbake.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.

PEANUT BUTTER AND CHOCOLATE CHUNK OAT COOKIES (NO FLOUR)

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl beat the butter with both sugars until fluffy.
• Add in peanut butter, eggs and maple extract; beat until well combined.
• In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
• Stir in only 1 cup chocolate chunks with the nuts.
• Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
• Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
• Bake for about 13-14 minutes (the centers will be slightly soft).
• Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
• Delicious!