Flourless And Sugar Free Peanut Butter Cookies Recipes

EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES

Easy, Chewy Flourless Peanut Butter Cookies image

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

Ingredients

1 cup peanut butter
½ cup white sugar
⅓ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ cup semisweet chocolate chips

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

SUGARLESS FLOURLESS PEANUT BUTTER COOKIES

Sugarless Flourless Peanut Butter Cookies image

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

Ingredients

1 cup peanut butter
1 cup Splenda granular
1 teaspoon vanilla
1 large egg, beaten
1 teaspoon baking soda

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

FLOURLESS PEANUT BUTTER COOKIES

Flourless Peanut Butter Cookies image

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

Ingredients

1 cup natural peanut butter
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling

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

SUGAR-FREE PEANUT BUTTER COOKIES

Sugar-Free Peanut Butter Cookies image

My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.

Provided by lobsteriffic

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 3

Ingredients

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
Bake in the preheated oven until center appears dry, about 8 minutes.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g

FLOURLESS PEANUT BUTTER COOKIES

Flourless Peanut Butter Cookies image

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

Ingredients

1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter

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 AND SUGAR-FREE PEANUT BUTTER COOKIES

Flourless and Sugar-Free Peanut Butter Cookies image

So easy, delicious and healthy! I use unsalted natural peanut butter, and splenda... I am considering using a natural chocolate peanut butter blend i have found. Just found recipe today on allrecipes.com and tried 2 batches ... one with baking soda and vanilla, one without. I prefer one without...more gooey and less crumbly. I also put about 1/3 of a cup of oats in my non baking soda batch...i would have put vanilla in but I realized I forgot the vanilla...oops. I got 16 cookies using a tablespoon to measure out dough balls.

Provided by trishaje8

Categories Dessert

Time 18m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 4

Ingredients

1 cup peanut butter
1 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla (optional)

Steps:

Preheat oven to 350.
mix all ingredients until well blended.
using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
flatten using a fork with criss cross pattern.
bake for 8 minutes.
let cool before removing from cookie sheet.

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