Flourless Peanut Butter Cookies No Refined Sugar

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 …

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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BEST EVER Flourless Peanut Butter Cookies Averie …

WEBJul 8, 2022 · Whisk together all of the ingredients. Scoop the dough into balls, then chill the dough for 3 hours. Once chilled, place the dough …

Rating: 4.5/5(173)
1. To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
2. Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
3. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
4. Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.

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