No Nut Butter Recipes
HOMEMADE NUTTER BUTTERS
Warm and soft peanut butter sandwich cookies.
Provided by Kami | NoBiggie.net
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
- To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
- Roll the cookie dough in sugar (optional).
- Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
- Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
- Beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
- Slowly add in your powdered sugar and beat until smooth.
- Add the milk, one tablespoon at a time until the desired consistency is reached.
- Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich...a nutter butter sandwich! Enjoy!
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
NO BAKE PEANUT BUTTER COOKIES I
These are really simple, yet good cookies. Great when you are in a bind and need something quick !!
Provided by Mollie Nagel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
- Remove from heat and add remaining ingredients. Stir and mix well.
- Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 51.5 g, Cholesterol 11 mg, Fat 17.3 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 35.3 g
NO BAKE MACADAMIA NUT COOKIES
A twist from the usual no bake cookie recipe using macadamia nut butter!
Provided by BINKIE2
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 7
Steps:
- Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
- Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 16.9 g, Cholesterol 6.8 mg, Fat 3.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 22.2 mg, Sugar 11.9 g
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- Top your oatmeal. It’s the perfect topping for the perfect quick and filling breakfast. If you’re like me and are picky with your oats, by now you have probably realised that oatmeal is what you make of it.
- Blend it into your smoothie. Are you tired of your plain vanilla or chocolate smoothies? Try this peanut butter cup protein shake next time you’re craving something for your sweet tooth.
- Make it into fudge. A healthier, tastier, and cruelty-free version of your typical fudge. This peanut butter freezer fudge is packed with healthy fats and natural sugar.
- Bake it into cookies. Move over chocolate chip, it’s peanut butter cookie time! Treat yourself and friends to this heavenly concoction, and bonus — the recipe is super quick and easy to make.
- Bake it into brownies. The only kind of brownies (vegan and gluten free friendly) you’ll ever want to have again.
- Bake into muffins and then use it to top the muffins. A guilt-free way to enjoy your muffins. Flourless baked goods does not mean tasteless baked goods, and this banana muffin with peanut butter crumble recipe proves just that.
- Fill Medjool dates. Dates with almond or peanut butter are the perfect to-go snack. They’re tasty and quick, but be careful — it can get a little messy.
- Make a homemade granola bar. Unfortunately, granola bars are usually not as healthy as people believe it to be. Brands like Cliff Bars or KIND bars still contain a lot of unnecessary added sugar and preservatives, along with other hard to pronounce stuff.
- Make bliss balls. If you haven’t tried bliss balls yet you are seriously missing out. They’re truffle-like balls of tastiness.
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- Peanut Butter Cookies. This cookie recipe is special for two reasons. First, it manages to spin a mere four ingredients—peanut butter, an egg, salt, and a sugar substitute—into moist, well-structured cookies.
- Peanut Butter Cups. This low-carb, low-sugar recipe transforms peanut butter into candy reminiscent of Reese's peanut butter cups, but with nine essential amino acids, thanks to the addition of hemp seeds.
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- Frozen Peanut Butter Banana Bites. This cool, refreshing snack pairs peanut butter with bananas just like Elvis supposedly used to do. Although Cool Whip is one of the four ingredients, you don't have to rely on it if you don't want to (and here's why you wouldn't necessarily want to).
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- Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
- If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
- Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
- Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
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- Tahini. I love how sesame seeds give this Middle Eastern staple toasty, nutty flavors. Because it’s usually sold unsweetened, it’s great for those who don’t like sugar in their nut butters, and you can always pair it with a sweeter jam or even honey in your sandwiches to balance it out.
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- Soynut Butter. Soynut butter is made from roasted soybeans. It’s usually gluten- and dairy-free, and has a lot of protein. Buy: WowButter, $21 for two, 17.6-ounce jars.
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