PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 20 cookies
Number Of Ingredients 9
Steps:
- Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
- Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
- Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
- Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.
PEANUT BUTTER FLAX SEED COOKIES
Make and share this Peanut Butter Flax Seed Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 8m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350°F Grease baking sheets or line with parchment paper.
- In a small bowl, combine flour, flaxseed, baking soda and salt.
- In a large bowl, cream sugars and butter. Beat in egg and vanilla. Beat in peanut butter until smooth. Fold in flour mixture.
- Shape dough in balls, using about 1 tablespoons dough per cookie, and place 2-inches apart on prepared baking sheets. using a fork, flatten cookies in a crisscross pattern.
- Bake for 8-10 minutes or until lightly browned. Let cool on baking sheets on wire rack for 5 minutes, then remove to rack to cool completely.
FLAX SEED PEANUT BUTTER COOKIES
I found this recipe on Hodgson Mill website and then made a few alterations. They've been a big hit so far
Provided by misskelly74
Categories Dessert
Time 25m
Yield 25-36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Lightly coat cookie sheet with cooking spray.
- In a small bowl stir together first four ingredients.
- In mixing bowl cream together vegetable oil, applesauce, peanut butter, flax seed, sugars, egg, and water until smooth.
- Add dry ingredients and mix until thick dough forms.
- Roll dough into 1 inch balls and place on cookie sheet 3 inches apart.
- Use a fork dipped in flour to flatten creating a criss cross pattern.
- Bake at 375 degrees F for 9 - 11 minutes.
Nutrition Facts : Calories 103.7, Fat 3.7, SaturatedFat 0.7, Cholesterol 8.5, Sodium 72.4, Carbohydrate 15.8, Fiber 0.9, Sugar 8.8, Protein 2.6
PEANUT BUTTER COOKIES
Simple and yummy and vegan! Flax seeds are a great substitute for chicken's eggs in baking, and add fiber and omega 3s! :)
Provided by Kozmic Blues
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 dgrees.
- In a small bowl, combine the flour, baking soda, and salt.
- Whip the ground flax seeds and water until thick and creamy.
- In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
- Beat at medium speed with a hand dmixer until well blended.
- Add flax seed mixture and beat until just combined.
- Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
- Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
- Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
- Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.
- Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.
Nutrition Facts : Calories 160.7, Fat 8.1, SaturatedFat 1.5, Sodium 162.5, Carbohydrate 19.9, Fiber 0.8, Sugar 11.9, Protein 3.1
OATMEAL - FLAX SEED MEAL COOKIES
I have always enjoyed a hearty cookie that has a stout texture with more taste. I blended several recipes to come up with this. I have never left a party without one or more requests for this recipe. I am constantly trying new variations, but the original still stands as BEST! These cookies freeze well and of course they are great in a pinch defrosted in the microwave on half power.
Provided by all4one
Categories Drop Cookies
Time 27m
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
- Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.
Nutrition Facts : Calories 1878, Fat 96.7, SaturatedFat 43.5, Cholesterol 257.8, Sodium 907.7, Carbohydrate 234, Fiber 15.1, Sugar 143.2, Protein 25.9
OATMEAL PEANUT BUTTER COOKIES III
These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!
Provided by Joanne Reaney
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 42.2 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 9.9 g, Sodium 343.4 mg, Sugar 29.2 g
THREE INGREDIENT PEANUT BUTTER COOKIES
This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.
Provided by Francie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine the peanut butter, white sugar and egg. Mix until smooth.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
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
CHEF JOHN'S PEANUT BUTTER COOKIES
These classic cookies don't get much easier.
Provided by Chef John
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
- Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
- Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
- Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
- Bake in the preheated oven for 10 minutes until golden.
- Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 228.7 mg, Sugar 18.3 g
LOW CARB PEANUT BUTTER FLAX COOKIE
Make and share this Low Carb Peanut Butter Flax Cookie recipe from Food.com.
Provided by Tony D.
Categories Dessert
Time 27m
Yield 12 Cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
- Add egg and incorperate on medium speed into mixture approximately 1 minute.
- Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
- Add peanut butter and mix into dough for 1 minute.
- Drop cookies with 2 oz scoop.
- Press cookies with a fork.
- Bake at 365 f for 12 minutes or until slightly browned on top.
Nutrition Facts : Calories 254.7, Fat 21.9, SaturatedFat 7.5, Cholesterol 35.8, Sodium 327.6, Carbohydrate 10.7, Fiber 3.2, Sugar 6, Protein 7.3
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