Flourless Peanut Butter Oatmeal Cookies Recipes

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FLOURLESS PEANUT BUTTER OATMEAL COOKIES



Flourless Peanut Butter Oatmeal Cookies image

Thick, chewy peanut butter oatmeal cookies. These cookies are easy to make and healthier than your typical cookie recipe.

Provided by Kirbie

Categories     Dessert

Time 25m

Number Of Ingredients 7

1/2 cup unsweetened natural creamy peanut butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
6 tbsp rolled oats
1/4 teaspoon baking soda
1/4 cup dark chocolate chips

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, mix together peanut butter, brown sugar, eggs and vanilla until smooth.
  • Add in oats and sprinkle baking soda over oats. Stir into batter until evenly mixed. Stir in chocolate chips.
  • Divide cookie dough into 8 dough balls. Place them about 2 inches apart on baking sheet. Flatten dough balls until they become thick discs (about 2 1/2 inches wide).
  • Bake cookies for 9-11 minutes or until surface of the cookies look cooked and the edges are barely starting to turn a golden brown. Do not attempt to remove the cookies as they will not yet be set.
  • Let cookies cool directly on the baking sheet for 10 minutes, during which time the cookies should firm up. You can then remove the cookies from the cookie sheet.

Nutrition Facts : ServingSize 1 cookie, Calories 184 kcal, Carbohydrate 17 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 53 mg, Fiber 2 g, Sugar 9 g

FLOURLESS PEANUT BUTTER OATMEAL COOKIES (4 INGREDIENTS!)



Flourless Peanut Butter Oatmeal Cookies (4 Ingredients!) image

Ridiculously easy and delicious flourless peanut butter oatmeal cookies with chocolate chips! 4 ingredients, no eggs and no sugar, they are also made without brown sugar, but you'd never tell- soft, chewy and 100% vegan and gluten free.

Provided by Arman

Categories     Dessert

Number Of Ingredients 4

2 cups gluten free rolled oats
1/2 cup peanut butter (* See notes)
1 1/4 cups banana (can substitute for applesauce ** See notes)
1/4 cup chocolate chips of choice

Steps:

  • Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
  • In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
  • Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.

Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 15 g, Protein 5 g, Fat 6 g, Sodium 50 mg, Fiber 2 g

FLOURLESS PEANUT BUTTER OATMEAL COOKIES



Flourless Peanut Butter Oatmeal Cookies image

Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.

Provided by Sally

Categories     Cookies

Time 50m

Number Of Ingredients 7

2/3 cup (58g) old-fashioned rolled oats*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature or cold*
6 Tablespoons (90g) packed light brown sugar*
1/2 cup (90g) semi-sweet or dark chocolate chips

Steps:

  • In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
  • Chill the cookie dough for 30 minutes.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
  • Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
  • Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!

FLOURLESS PEANUT BUTTER OATMEAL COOKIES



Flourless Peanut Butter Oatmeal Cookies image

I saw this recipe in TOH and changed a few things to suit my own tastes. It is very easy to throw together and has a very satisfying flavor and texture. You may want to cut down the sugar to 1/2 cup if you don't like very sweet cookies. Use holiday colored m&m's for a festive look in lunch boxes or at parties!

Provided by SaddleUp87

Categories     Drop Cookies

Time 50m

Yield 48 serving(s)

Number Of Ingredients 12

12 ounces peanut butter (use skippy crunchy for best results)
1/2 cup butter, softened
4 1/2 cups quick oats
3 eggs
2 teaspoons baking soda
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
1 teaspoon honey (or corn syrup)
1 cup mini chocolate chip
1 cup M&M'
1/2 cup salted party peanuts

Steps:

  • preheat oven to 350.
  • cream butter, peanut butter, and sugars in a mixing bowl.
  • add eggs one at at time, beating each well.
  • beat in baking soda, honey, and vanilla.
  • combine oats, m&m's, chips, and peanuts in a separate bowl.
  • stir oat mixture into wet ingredients.
  • drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape).
  • bake for 10 minutes, or until lightly browned.
  • let cool for 1 minute, then transfer to a wire rack.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES RECIPE



Flourless Peanut Butter Oatmeal Cookies Recipe image

Enjoy soft and chewy bites of these tasty peanut butter oatmeal cookies! They're low-fat sweet treats that takes less than one hour to make.

Provided by Toni Spencer

Categories     Cookies

Time 50m

Yield 14

Number Of Ingredients 7

⅔ cup Old fashioned rolled oats
½ tsp ground cinnamon
1 tsp Baking Soda
1 large egg
1 cup room temperature, or cold peanut butter
6 tbsp packed light brown sugar
½ cup or dark semi sweet chocolate chips

Steps:

  • In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.
  • In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined.
  • Pour in the dry ingredients and slowly mix until everything is combined. Fold in the chocolate chips.
  • Chill the cookie dough for 30 minutes.
  • Preheat oven to 350 degrees F. Line two large baking sheets with silicone mats or parchment paper.
  • Scoop the dough, about 1½ tablespoons each, onto a prepared baking sheet. Bake in two batches.
  • Gently press down on the dough mounds with the back of a spoon to slightly flatten. If the cookie dough balls are oily-looking from the peanut butter, blot each with a paper towel.
  • Bake for 9 to 10 minutes. For crispier cookies, bake for up to 11 to 12 minutes.
  • Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
  • Serve and enjoy!

Nutrition Facts : Carbohydrate 14.57g, Cholesterol 13.29mg, Fat 11.92g, Fiber 1.69g, Protein 5.33g, SaturatedFat 3.15g, ServingSize 14.00 Piece, Sodium 99.99mg, Sugar 0.00, UnsaturatedFat 5.60g

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

NO-BAKE PEANUT BUTTER OATMEAL COOKIES



No-Bake Peanut Butter Oatmeal Cookies image

These cookies are very easy to make and are loved by everyone.

Provided by Becky Moore

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 6

2 cups white sugar
½ cup milk
½ cup butter
⅔ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

Steps:

  • Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
  • Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Nutrition Facts : Calories 182 calories, Carbohydrate 25.2 g, Cholesterol 10.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.4 g, Sodium 62.8 mg, Sugar 17.7 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

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.

EASY PEANUT BUTTER OATMEAL COOKIES



Easy Peanut Butter Oatmeal Cookies image

This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 large egg
1-1/4 cups quick-cooking oats
1/2 teaspoon baking soda

Steps:

  • In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL PEANUT BUTTER COOKIES



Oatmeal Peanut Butter Cookies image

A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.

Provided by Michele

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 10

½ cup shortening
½ cup margarine, softened
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g

FLOURLESS CHEWY OATMEAL COOKIES



Flourless Chewy Oatmeal Cookies image

Make and share this Flourless Chewy Oatmeal Cookies recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 25m

Yield 1 1/2 dozen, 18 serving(s)

Number Of Ingredients 7

1/3 cup unsalted butter
1 1/2 cups rolled oats
1/2 cup Splenda sugar substitute
1/4 cup splenda brown sugar substitute, scant, firmly packed
1/8 teaspoon salt
1 teaspoon vanilla extract
1 egg

Steps:

  • Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
  • In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
  • Chill the dough 20 minutes.
  • Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
  • Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
  • Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
  • The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.

Nutrition Facts : Calories 60.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 19.4, Sodium 21, Carbohydrate 4.6, Fiber 0.7, Sugar 0.1, Protein 1.3

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #for-large-groups     #drop-cookies     #desserts     #easy     #cookies-and-brownies     #dietary     #comfort-food     #taste-mood     #sweet     #number-of-servings

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