1 Ingredient Peanut Butter Cookies

Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 …

WEBJan 30, 2020 · Instructions. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper. To a medium mixing bowl, …

Rating: 4.8/5(213)
1. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
2. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
3. Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
4. Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.

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Healthy Peanut Butter Cookies Eating Bird Food

WEBDec 9, 2020 · Instructions. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Add peanut butter, maple syrup and …

Rating: 4.3/5(250)
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Add peanut butter, maple syrup and vanilla into a mixing bowl. Once combined, add in almond flour and stir until incorporated.
3. Use a medium cookie scoop to scoop dough onto prepared baking sheet. Alternatively, you can scoop dough with a spoon and roll it into a ball.
4. Flatten each dough ball with a fork, making a crisscross pattern and sprinkle a little flaked sea salt on top of each cookie, if using.

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4 Ingredient Healthy Peanut Butter Cookies (Gluten Free)

WEBMay 14, 2020 · Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside. In a medium bowl, add …

Rating: 5/5(40)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. In a medium bowl, add all ingredients: peanut butter, flax egg, coconut sugar, baking soda and optionally, vanilla and salt. Using a rubber spatula, thoroughly stir and fold until well mixed.
3. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookie to flatten. Repeat in the opposite direction, creating crisscross marks. Cookie won’t spread much.
4. Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes—do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to cool until completely cooled. After cooling, cookies will be firmer, but a tad fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.

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Healthy Peanut Butter Oatmeal Cookies Well Plated by …

WEBJul 1, 2020 · In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine the …

Rating: 4.7/5(88)
1. In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.
2. In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.
3. Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
4. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

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