Butterless Peanut Butter Cookies Recipes

EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
• In a separate bowl, whisk the flour, baking soda and salt.
• Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
• Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
• Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

EASY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
• Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.

PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FLOURLESS, BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine all the ingredients, and mix until fully combined.
• Drop by tablespoonfuls onto the prepared baking sheet. Flatten each ball with a fork, creating a criss cross pattern.
• Bake in the preheated oven for 8-10 minutes, or until the cookies begin to brown. Allow to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

EGGLESS PEANUT BUTTER COOKIES RECIPE

Steps:

• To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
• In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
• At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
• If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
• Divide the dough into medium lemon sized balls and place them on a baking sheet
• Using a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.
• Make sure to leave enough space between them. Since the cookies tend to expand when they start baking in the oven.
• Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour. It takes approximately 13-14 minutes.
• Once the cookies are cooled down, they become crunchy. You can store these baked goodies in an air tight container and they stay good for up to 5 days.
• Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.

OATMEAL COOKIES WITHOUT BUTTER

Steps:

• Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
• Stir together the dry ingredients in a medium mixing bowl and set aside.
• In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
• Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
• Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
• Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
• Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be frozen for a few months.