Best No Butter Peanut Lovers Peanut Butter Cookies Recipes
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
NO BAKE PEANUT BUTTER COOKIES I
These are really simple, yet good cookies. Great when you are in a bind and need something quick !!
Provided by Mollie Nagel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
- Remove from heat and add remaining ingredients. Stir and mix well.
- Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 51.5 g, Cholesterol 11 mg, Fat 17.3 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 35.3 g
NO BUTTER PEANUT LOVER'S PEANUT BUTTER COOKIES
Very peanutty, soft cookies. You may need to adjust the amount of liquid depending on the flour you use. I use 1/3 whole wheat and 2/3 white. I use soy milk however any milk or milk-like product will work, I think. If you're going to add dark chocolate chips, increase the sugar by 2 Tablespoons. Careful baking results in soft cookies just lightly browned on the bottom.
Provided by Casa Semanas
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Crush peanuts into small bits with a rolling pin. Roast for 8 - 12 minutes, stirring a couple of times.
- Use a fork to mix flour and soda together in a bowl.
- In another bowl mix egg, sugar and liquid.
- Mix in peanut butter with egg mixture.
- Mix in peanut bits and chocolate chips (if you're using them) with egg mixture.
- Mix flour and egg mixtures together.
- Roll into small balls between your palms and flatten with a floured fork on a greased cookie sheet, or push a large chocolate wafer into the top of the ball, flattening the ball in the process.
- Bake 12 on a cookie sheet at a time as far from the edges of the cookie sheet as possible.
- Bake 9 1/2 minutes
- Cool on wire rack.
Nutrition Facts : Calories 92.6, Fat 4.8, SaturatedFat 0.8, Cholesterol 5.4, Sodium 57.3, Carbohydrate 10.6, Fiber 0.8, Sugar 6.6, Protein 2.8
PEANUT BUTTER COOKIES WITHOUT BUTTER
So very easy to make, the recipe doubles very nicely. Made up a couple batches to freeze for Christmas gifts. Recipe came from an Amish Cookbook published in 1977.
Provided by greeneracresfarm
Categories Dessert
Time 20m
Yield 24-30 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
- Add sifted flour and baking powder.
- Roll into small balls, then take fork and press them down.
- Bake at 375 for 10 minutes.
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