Rawnotpeanutbuttercookies Recipes

RAW PEANUT BUTTER COOKIES

Raw Peanut Butter Cookies image

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

Ingredients

½ cup almond flour
¼ cup coconut flour (simply process desiccated coconut until extra fine)
¼ cup peanut butter (raw, unsalted, unsweetened)
¼ cup almond milk
2 tablespoons coconut nectar, agave or liquid sweetener of choice
½ teaspoon vanilla bean (optional)
pinch sea salt (optional)
--
Superfood Boost (optional):
Add 1 tablespoon Organic Burst Maca Powder

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.

RAW "NOT PEANUT BUTTER COOKIES"

Raw

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

Ingredients

1/2 cup raw almond butter or 1/2 cup smooth cashew butter
1/4 cup pure maple syrup, agave nectar or 1/4 cup raw honey
1/2 teaspoon vanilla extract
1 dash salt
1/2 cup ground almonds

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

NO BAKE PEANUT BUTTER COOKIES I

No Bake Peanut Butter Cookies I image

These are really simple, yet good cookies. Great when you are in a bind and need something quick !!

Provided by Mollie Nagel

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 8

Ingredients

2 cups white sugar
½ cup milk
¼ cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
½ cup peanut butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
Remove from heat and add remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 51.5 g, Cholesterol 11 mg, Fat 17.3 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 35.3 g

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