Raw Not Peanut Butter Cookies Recipes
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
RAW "NOT PEANUT BUTTER COOKIES"
Make and share this Raw "not Peanut Butter Cookies" recipe from Food.com.
Provided by Mad-catter
Categories Frozen Desserts
Time 40m
Yield 8 cookies, 4 serving(s)
Number Of Ingredients 5
Steps:
- For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
- Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
- Transfer to a small bowl and freeze for 30 minutes.
- Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
- Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
Nutrition Facts : Calories 321.4, Fat 24, SaturatedFat 1.8, Sodium 111.5, Carbohydrate 22, Fiber 4.8, Sugar 13.9, Protein 9.4
RAW PEANUT BUTTER COOKIES
Soft, chewy raw peanut butter cookies are so fluffy and moist in the center after a few hours in the dehydrator. An easy snack to make for peanut butter lovers! Substitute any nut butter to make your favorite cookie.
Provided by Amanda Le
Time 10m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
- Add all remaining ingredients and stir together until evenly combined.
- Let the mixture sit for a few minutes until the dough thickens a bit.
- Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
- Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
- Place cookies onto a parchment paper lined tray.
- Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
- Sprinkle sea salt over the tops of the cookies.
- Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
- Optional: To make nutter butters, spread additional peanut butter between two cookies.
- Store cookies in the refrigerator.
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