Flourless Peanut Chocolate Cookies Recipes
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-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.
FLOURLESS PEANUT-CHOCOLATE COOKIES (MARTHA STEWART)
These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl combine sugar, soda and salt.
- In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
- Now add in the peanut butter, stir with a spoon til well combined and smooth.
- Fold in chocolate chips and roasted peanut pieces.
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
- Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
- Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.
Nutrition Facts : Calories 191.4, Fat 12.7, SaturatedFat 3.3, Cholesterol 10.3, Sodium 189.2, Carbohydrate 17, Fiber 1.8, Sugar 13.7, Protein 5.7
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 BUTTER AND CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Nut Bake Kid-Friendly Fall Bon Appétit Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
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- Preheat your oven to 350°F., Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended., Add the egg and vanilla, and blend on low-medium speed until incorporated., Stir in the chocolate chips., Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly., Bake the cookies for 8 to 10 minutes.
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