HEALTHY ZUCCHINI OATMEAL COOKIES
Healthy flourless zucchini oatmeal cookies loaded with chocolate chips and ready in 15 minutes! Made with just 5 ingredients, these soft and chewy oatmeal cookies are perfect for breakfast or dessert! Vegan, Gluten Free, Dairy Free, and Refined Sugar Free.
Provided by Arman
Time 20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 175C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
- In a large mixing bowl, add your ingredients, except for your chocolate chips, and mix well. Fold in your chocolate chips.
- Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
- Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 145 kcal, Carbohydrate 17.5 g, Protein 4 g, Fat 6.1 g, Fiber 8 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
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-CHOCOLATE COOKIES
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.
- Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
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4.8/5 (5)Total Time 25 minsEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In the bowl of a stand mixer, beat the peanut butter and sugar together until creamy and smooth. Add in the egg and vanilla extract. Mix until well combined.
- Add the baking soda, salt, and cocoa powder. Mix until just combined. Stir in the milk and mix until combined. Stir in chocolate chips. The dough will be a little crumbly and that is ok. It will press together when you form the balls.
- Form the cookies into balls, pressing the dough together, about 1 1/2 tablespoons of dough per cookie. Place the cookies onto prepared baking sheet, about 2 inches apart. Gently press down on the dough mounds with the palm of your hand to flatten. Bake for 10-12 minutes. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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- Using a small cookie scoop or a heaping tablespoon, portion out the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
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