Flourless Peanut Chocolate Cookies Martha Stewart Recipes

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FLOURLESS PEANUT-CHOCOLATE COOKIES

You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 7



Flourless Peanut-Chocolate Cookies image

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.
  • With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.
  • Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

FLOURLESS PEANUT-CHOCOLATE COOKIES (MARTHA STEWART)

These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it.

Provided by Lalaloula

Categories     Dessert

Time 22m

Yield 18 cookies

Number Of Ingredients 8



Flourless Peanut-Chocolate Cookies (Martha Stewart) image

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl combine sugar, soda and salt.
  • In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
  • Now add in the peanut butter, stir with a spoon til well combined and smooth.
  • Fold in chocolate chips and roasted peanut pieces.
  • With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  • Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
  • Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.

Nutrition Facts : Calories 191.4, Fat 12.7, SaturatedFat 3.3, Cholesterol 10.3, Sodium 189.2, Carbohydrate 17, Fiber 1.8, Sugar 13.7, Protein 5.7

3/4 cup sugar (see note in introduction)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup creamy peanut butter (I used natural, no-sugar added, chunky pb)
1 large egg, lightly beaten
3/4 cup semi-sweet chocolate chips (make sure theyre gluten and or or lactose free if thats a concern)
1/2 cup roasted peanuts, chopped

CORNBREAD AND BISCUIT DRESSING - MARTHA STEWART

From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry overnight. To toast the pecans, spread on baking sheet and bake at 350 for 10 minutes.

Provided by Pixies Kitchen

Categories     Thanksgiving

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15



Cornbread and Biscuit Dressing - Martha Stewart image

Steps:

  • Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
  • Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
  • Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6

8 cups cornbread, dried and crumbled (recipe follows)
8 cups biscuits, dried and crumbled (recipe follows)
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1/2 cup unsalted butter, plus
2 tablespoons melted unsalted butter (plus more for baking sheets)
1 large onion, coarsely chopped (about 2 1/4 cups)
5 celery ribs, finely chopped (about 1 3/4 cup)
4 fresh serrano chilies, minced (about 1/4 cup)
6 cups chicken stock (homemade or low sodium)
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon coarse salt
1 1/2 teaspoons coarse salt
1 teaspoon fresh ground pepper

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 6



Flourless Double-Chocolate Pecan Cookies image

Steps:

  • Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
  • Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

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