Fooled Me Flourless Peanut Butter Cookies Recipes

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FLOURLESS PEANUT BUTTER COOKIES

Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.

Provided by Claire Robinson

Categories     dessert

Time 20m

Yield 18 cookies

Number Of Ingredients 5



Flourless Peanut Butter Cookies image

Steps:

  • Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
  • In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
  • Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams

1 cup natural peanut butter
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling

FLOURLESS PEANUT BUTTER COOKIES

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 4



Flourless Peanut Butter Cookies image

Steps:

  • Preheat oven to 350 degrees F. In medium size bowl, beat together the peanut butter, brown sugar, egg and baking soda until the mixture is smooth and well blended.
  • Drop the dough by slightly rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.
  • Bake one baking sheet at a time until the cookies are slightly golden but still soft to touch, about 10 minutes.
  • Let the cookies cool on the baking sheet on a wire rack for about 5 minutes. Then transfer the cookies to the wire rack. Let cool completely.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cup peanut butter, creamy or chunky
1 cup packed light or dark brown sugar
1 egg, slightly beaten
1 teaspoon baking soda

EASY FLOURLESS CHOCOLATE-PEANUT BUTTER COOKIES

Flour has its place in baking-but not in these chocolate-peanut butter cookies. Its absence makes them unbelievably moist, chewy and delectable.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 36 servings, 1 cookie each

Number Of Ingredients 6



Easy Flourless Chocolate-Peanut Butter Cookies image

Steps:

  • Heat oven to 350°F.
  • Mix ingredients until blended; shape into 36 (1-inch) balls.
  • Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
  • Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 cup creamy peanut butter
1 cup sugar
1/2 cup chopped cocktail peanuts
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg, beaten
1 Tbsp. cornstarch

"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES

After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.

Provided by Lauri

Categories     Dessert

Time 15m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 7



Steps:

  • Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
  • Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
  • Refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Cover 11x17 baking sheet with parchment paper.
  • Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
  • Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
  • Bake cookies for 9-10 minutes.
  • Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
  • Enjoy!

3/4 cup natural-style peanut butter (we use JIF natural)
1/4 cup crunchy peanut butter (we use JIF extra crunchy)
1 egg
1/2 cup granulated Splenda sugar substitute (NOT from packets)
3 tablespoons firmly packed dark brown sugar
1 teaspoon gluten free baking powder (we use Clabber Girl)
1/4 teaspoon vanilla

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