No Bake Peanut Butter Almond Flour Cookies Recipes

NO-BAKE PEANUT BUTTER ALMOND FLOUR COOKIES

Steps:

• 1.In a food processor, add all ingredients until well combined. This may take about 1 to 2 minutes. Scrape down sides once or twice to make sure all is combined. If the mixture is not holding together, add 1 tablespoon of peanut butter and pulse once or twice. Check for sweetness and 1 tablespoon honey to start. Pulse, then add more honey if needed. 2.Take mixture out and place in a bowl in fridge for about 20 to 30 minutes to set up.3.Take out and roll into 24 balls. Place on lined cookie sheet and then press down with tines of fork for classic PB cookie pattern. Place back in fridge for about 15 minutes and enjoy!

ALMOND FLOUR PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat the oven to 350˚F (177˚C) and line a baking sheet with parchment paper.
• In a large bowl, mix together the peanut butter, maple syrup, and vanilla extract until well combined. Then, mix in the almond flour until well combined into a uniform dough.
• Scoop 12 roughly 1-heaping tablespoon sized scoops and place them evenly spread out on the baking tray. Adjust as needed if some are bigger than others. Use your hands to roll each scoop into a smooth ball.
• Use a wetted fork to press down on each cookie twice, creating a crisscross pattern.
• Bake cookies at 350˚F (177˚C) for 10-12 minutes, until the bottoms are just turning golden. Remove the cookies from the oven and let sit on the tray for 10 minutes before transferring to a cooling rack. This helps the cookies firm up.
• If you'd like to add the optional chocolate dip, wait until the cookies have cooled for at least 30 minutes. Melt together the chocolate chips and coconut oil, preferably in a small, deep bowl, in the microwave in 20-second increments until completely smooth. Dip each cookie into the chocolate half-way then place back on the baking tray. Tip: Place the cooling rack on top of the baking sheet you used for baking (if lined with parchment paper) or place a piece of parchment paper under it for easy clean up.
• Let the cookies set for at room temperature or transfer to the fridge until the chocolate has set.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.