PEANUT BUTTER FLOURLESS COOKIES RECIPES

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FLOURLESS PEANUT BUTTER COOKIES - JIF



Flourless Peanut Butter Cookies - Jif image

Total Time 40 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Yield 30

Number Of Ingredients 8

1 cup Jif® Creamy Peanut Butter
2/3 cup Sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/4 cup plain yellow cornmeal
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon Salt

Steps:

  • 1. HEAT oven to 325°F. Line baking sheet with parchment paper.
  • 2. BEAT peanut butter, sugar, brown sugar, egg, cornmeal, baking powder, vanilla and salt in medium bowl with mixer on medium speed until blended.
  • 3. SHAPE into 1 1/4-inch balls. Place 2 inches apart on prepared baking sheet. Flatten with bottom of drinking glass to 1 3/4-inch diameter, then mark with fork in a criss-cross pattern.
  • 4. BAKE 9 to 10 minutes or until edges are light golden brown. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely.

Nutrition Facts : Calories 90, CarbohydrateContent 10, CholesterolContent 5, FatContent 4, FiberContent 1, ProteinContent 2, SaturatedFatContent 1, ServingSize 1 cookie of 30, SodiumContent 85, SugarContent 8

3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS



3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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