Rawnotpeanutbuttercookies Recipes
PEANUT BUTTER COOKIES WITHOUT BUTTER
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the cookie sheets with oil or butter, or line with a silicone mat, parchment paper, or aluminum foil.
- Stir the peanut butter and granulated and brown sugars in a bowl until smooth. Beat in the eggs, one at a time. Stir in baking powder, salt, and vanilla. Expect a firm dough.
- Using a cookie scoop, form the dough into 1-inch balls. Place them on the prepared cookie sheets, 2 inches apart. Make a criss-cross indentation by pressing a fork into the balls horizontally then vertically.
- Bake for 8 to 10 minutes. Let cookies cool on the cookie sheets for 5 minutes, then cool completely on a wire rack.
Nutrition Facts : Calories 132 cal
BEST SOFT AND CHEWY PEANUT BUTTER COOKIES
The perfect peanut butter cookie - soft, chewy, easy and delicious every time!
Provided by Jackie Currie
Categories cookies
Time 22m
Number Of Ingredients 9
Steps:
- In a large bowl, with wooden spoon, cream together peanut butter and butter.
- Add eggs and vanilla and stir together until well-blended.
- Add sugars and stir well.
- Sift in flour, baking soda and salt and stir together until completely incorporated into the dough.
- Roll into balls and place 2 inches apart on baking sheet or baking stone.
- With a fork, flatten slightly, making a criss-cross pattern on top of cookie. If fork sticks to dough, dip it in flour or sugar.
- Bake at 350ºF for 10-12 minutes.
- Remove from oven, and let sit for a few minutes before transferring to cooling rack.
- Store in air-tight container.
Nutrition Facts : ServingSize 1 cookie, Calories 162 kcal, Carbohydrate 18 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 134 mg, Fiber 1 g, Sugar 11 g
RAW "NOT PEANUT BUTTER COOKIES"
Make and share this Raw "not Peanut Butter Cookies" recipe from Food.com.
Provided by Mad-catter
Categories Frozen Desserts
Time 40m
Yield 8 cookies, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 321.4, Fat 24, SaturatedFat 1.8, Sodium 111.5, Carbohydrate 22, Fiber 4.8, Sugar 13.9, Protein 9.4
NO-BAKE PEANUT BUTTER COOKIES III
These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.
Provided by Cindy Carnes
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 19.4 g, Cholesterol 7.9 mg, Fat 7.5 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 59.5 mg, Sugar 13.5 g
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