PEANUT BUTTER OATMEAL BAR COOKIES RECIPES

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NO-BAKE PEANUT BUTTER OATMEAL BARS RECIPE: HOW TO MAKE IT



No-Bake Peanut Butter Oatmeal Bars Recipe: How to Make It image

I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 9 servings.

Number Of Ingredients 3

1 cup creamy peanut butter
3/4 cup honey
3 cups old-fashioned oats

Steps:

  • In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

Nutrition Facts : Calories 355 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 47g carbohydrate (27g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

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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