Best Glendas Flourless Peanut Butter Cookies Recipes
FLOURLESS PEANUT BUTTER COOKIES
This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350* and grease cookie sheets.
- Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
- Bake until puffed and a golden pale, about 10 minutes.
- Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
- May be kept in air tight container at room temperature for 5 days.
- Makes about 2 dozen cookies.
Nutrition Facts : Calories 98.4, Fat 5.6, SaturatedFat 1.2, Cholesterol 7.8, Sodium 104.8, Carbohydrate 10.4, Fiber 0.7, Sugar 9.3, Protein 3
FLOURLESS PEANUT BUTTER COOKIES
When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies-3 ingredients are all you need! -Maggie Schimmel, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 197 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
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
FLOURLESS PEANUT BUTTER COOKIES
Make and share this Flourless Peanut Butter Cookies recipe from Food.com.
Provided by annh53182
Categories Drop Cookies
Time 35m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
- Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
- Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.
SUGARLESS FLOURLESS PEANUT BUTTER COOKIES
A flourless peanut butter cookie, substituted with Splenda sweetener for a sugarless cookie as well.
Provided by theres no i in brit
Categories Dessert
Time 13m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 350ºF.
- Mix peanut butter and Splenda together.
- Add vanilla and egg.
- Add baking soda.
- Roll into 1" balls 1" apart on ungreased baking sheet.
- Crosshatch with fork.
- Bake 8 minutes until light brown.
Nutrition Facts : Calories 66.8, Fat 5.6, SaturatedFat 1.2, Cholesterol 8.8, Sodium 104.7, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 3
"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!
FLOURLESS PEANUT BUTTER COOKIES
I couldn't believe that you could make these cookies without flour. I saw them on Emeril and had to give them a try. An added touch is to put chocolate chips in the batter. Yum!
Provided by BAker
Categories Drop Cookies
Time 20m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees.
- Mix peanut butter and sugar until creamy.
- Beat egg and add baking soda.
- Add egg mixture to peanut butter mixture. Mix well.
- Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
- Dip a fork in sugar and make a criss-cross pattern on the cookies.
- Bake until slightly browned, but still soft to the touch, about 10 minutes.
- Let cool on cookie sheet for 2 minutes.
- Transfer to wire rack until cooled.
Nutrition Facts : Calories 44.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 69.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.7, Protein 2
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