Easy No Flour Peanut Butter Cookies Recipes
EASY NO FLOUR PEANUT BUTTER COOKIES
About ten years ago when I first tried this I assumed I'd be wasting ingredients, because this could never work. What a surprise, it did work!! Some of the best cookies I ever made!
Provided by Kathleen Brigham
Categories Cookies
Time 25m
Number Of Ingredients 3
Steps:
- 1. In a medium bowl beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole eggs and mix. When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking. Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom. Makes about 3 dozen cookies.
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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
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
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