FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BARS
These decadent peanut butter chocolate chip bars make for one healthy dessert! They don't use any flour, dairy or oils, and have a light, tender, fluffy and cake-like texture!
Provided by Alyssa
Categories Snack
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.
- In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.
- Pour the batter into the baking pan and bake the bars for about 20 - 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.
Nutrition Facts : Calories 140 kcal, Carbohydrate 10 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 165 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
FLOURLESS PEANUT BUTTER BARS
If you love peanut butter, these bars are for you - super fudgy and dense with tons of peanut butter flavor. Made with a mixture of almond and coconut flour, they are grain-free and also refined sugar-free, just lightly sweetened with coconut sugar.
Provided by Casey Colodny
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and line a 8x8 pan with parchment paper.
- Combine peanut butter and coconut sugar with a hand mixer in a large mixing bowl until well combined.
- Add the coconut oil, almond flour, coconut flour, baking powder, and 1/2 cup of the chopped peanuts and stir until combined.
- Pour mixture into the baking pan and top with the extra 1/4 cup of chopped peanuts.
- Bake for 25-30 minutes, until top is browned and edges are crispy.
- This is crucial - you need to let the bars cool completely before cutting or they will fall apart.
- Once cool, cut bars and store in an airtight container in the fridge. They will solidify more once the bars are refrigerated.
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
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
EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES
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
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
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
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