Flourless Chocolate Peanut Butter Cookies Recipe Recipe For Zucchini

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HEALTHY ZUCCHINI OATMEAL COOKIES



Healthy Zucchini Oatmeal Cookies image

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

Categories     Breakfast     Dessert

Time 20m

Number Of Ingredients 5

2 cups gluten free rolled oats
1/2 cup peanut butter (Can sub for any nut or seed butter of choice)
1 1/4 cups mashed banana
1/4 cup shredded zucchini (moisture squeezed out)
1/2-1 cup chocolate chips of choice

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



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

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

FLOURLESS PEANUT BUTTER COOKIES



Flourless Peanut Butter Cookies image

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

1 cup peanut butter
1 cup white sugar
1 egg

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



Flourless Peanut-Chocolate Cookies image

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

1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

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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