Fooled Me Flourless Peanut Butter Cookies Recipes
FLOURLESS PEANUT BUTTER COOKIES
Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!
Provided by Stephanie T.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 41.8 g, Cholesterol 31 mg, Fat 22.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 4.8 g, Sodium 209 mg, Sugar 37.3 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
EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES
This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.
Provided by Tamara B
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 23 g, Cholesterol 15.5 mg, Fat 13.3 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 3.6 g, Sodium 159.5 mg, Sugar 20.1 g
"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES
After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.
Provided by Lauri
Categories Dessert
Time 15m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 7
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!
GLENDA'S FLOURLESS PEANUT BUTTER COOKIES
I had SEVERE reservations when my wife first ininflicted these on me, but they are WONDERFUL! And easy to make!
Provided by Toby Jermain
Categories Dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium bowl.
- Shape dough into 1" balls.
- Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
- Bake 8-10 minutes at 350°.
Nutrition Facts : Calories 121.2, Fat 7.5, SaturatedFat 1.6, Cholesterol 10.3, Sodium 69.8, Carbohydrate 11.2, Fiber 0.9, Sugar 9.7, Protein 4
FLOURLESS PEANUT BUTTER COOKIES
I found this cookie recipe over on Ann's page (http://www.justapinch.com/recipe/no-sugar-no-flour-peanut-butter-cookies-by-ann-simmons-angeljasonsmom) and I just HAD to try it. It is a very simple recipe and only takes a few minutes to put together. And the best part is....they taste so good! Thank you for sharing this recipe,...
Provided by Laura Geese
Categories Cookies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Combine peanut butter, sugar, and egg. Mix well.
- 2. Drop by spoonfuls onto lightly greased cookie sheet.
- 3. Bake in a preheated, 350*F oven, for about 8-10 minutes, or until golden brown. ENJOY!
FLOURLESS PEANUT BUTTER COOKIES
I love cookies! So when I decided to go-low carb, this was a hard thing to give up...Thanks to a friend who gave me this recipe, I no longer feel deprived. My friend passed away this year, but every time I make these I lovingly think of her. My family loves these just as much as I do(Plus, because these have so much pb,...
Provided by Diane M.
Categories Cookies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Warm oven to 350 degrees and spray cookie sheet with non-stick spray.
- 2. In a lg. bowl beat peanut butter, brown sugar, and baking soda together until smooth.
- 3. Add eggs and vanilla and mix on low just until blended. Dough will be soft and a bit moist.
- 4. Roll one tablespoon of dough into a ball and place on cookie sheet. Space the cookies about 1 inch apart. Flatten with a fork in the traditional pb cookie pattern.
- 5. Bake for 10-11 mins until cookies are firm and puffy, and starting to crack. Let cool about 5 mins and then transfer to cooling racks. Cookies are delicate, but will harden up a bit the longer they sit. These make good cookie sanwiches with chocolate frosting in the middle!
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Reviews 13Estimated Reading Time 4 minsServings 12Total Time 2 hrs 20 mins
- 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.
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4.6/5 (5)Total Time 18 minsEstimated Reading Time 3 minsCalories 125 per serving
- Preheat oven to 350º F. Line a rimmed baking sheet with parchment paper or silicon baking mat.
- Cream together peanut butter, sugar, baking soda, and sea salt until well blended. Add in egg and vanilla until well incorporated.
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- Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.
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5/5 (3)Category DessertCuisine American/SouthernCalories 203 per serving
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5/5 (6)Total Time 17 minsCategory DessertCalories 202 per serving
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5/5 (1)Estimated Reading Time 6 mins
- Beat peanut butter and brown sugar until smooth. Add egg, vanilla, baking soda, and salt. Mix for about a minute. Shape into balls, and if desired roll in sugar. Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass. If you’d like to add Oatmeal Chocolate Chip PB Cookies, add chocolate chips and oats. Bake for 8-9 minutes, don’t over-bake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack. Makes 18-20 cookies.
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- In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and sugar on medium speed until combined and creamy. Add in the egg and baking soda, and mix on medium until smooth.
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