Raw Not Peanut Butter Cookies Recipes

RAW PEANUT BUTTER COOKIES

Steps:

• Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
• Add all remaining ingredients and stir together until evenly combined.
• Let the mixture sit for a few minutes until the dough thickens a bit.
• Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
• Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
• Place cookies onto a parchment paper lined tray.
• Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
• Sprinkle sea salt over the tops of the cookies.
• Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
• Optional: To make nutter butters, spread additional peanut butter between two cookies.
• Store cookies in the refrigerator.

RAW "NOT PEANUT BUTTER COOKIES"

Steps:

• For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
• Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
• Transfer to a small bowl and freeze for 30 minutes.
• Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
• Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.

NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Gather the ingredients.
• Line baking sheets with waxed paper and set aside. ( Parchment paper or non-stick foil also work instead of waxed paper for no bake cookies.)
• In a large saucepan, combine the granulated sugar, unsalted butter, milk, cocoa powder, and salt.
• Bring to a rolling boil over medium heat, stirring frequently.
• Continue to boil for three minutes.
• Remove the pan from the heat and stir in the oats.
• Drop by spoonfuls onto the prepared baking sheets. Allow to sit at room temperature to firm up.
• It takes about 45 minutes for no bake cookies to set up at room temperature. No bake cookies can also be placed in the fridge and will firm up in about 15 minutes.
• Once firm, peel the set cookies from the waxed paper and store in an airtight container.

BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

NO BAKE PEANUT BUTTER COOKIES I

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.

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.