Peanut Butter Cookies | healthy flourless recipe

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5-Ingredient peanut butter cookies are a healthy, flourless recipe that is easy to make. Made with peanut butter, egg, coconut sugar and vanilla these peanut butter cookies are rich, dense, and perfectly sweetened. Dip them into dark chocolate for one last layer of yum and enjoy!

I love making a double recipe so I can keep some in the freezer to enjoy throughout the week. They are also great for gifting during the holiday season.

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TIMESTAMPS
0:00 Intro
0:17 Getting Started
0:30 Choosing Peanut Butter
1:12 Adding Ingredients
2:03 Forming the Cookie
2:46 Bake Them In The Oven
3:09 Dip Them in Chocolate
4:23 Serve and Enjoy or Store For Later

FAVORITE FOODS + KITCHEN TOOLS:
Coconut Oil:
Lily’s Chocolate Chips (low sugar):
Rimmed Baking Sheet:
Silpat Mat:
Natural Peanut Butter:
My Go-To Kitchen Knife:
Avocado Oil: (save 10% with code: CLEAN10)
Storage Container Container:

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5-INGREDIENT PEANUT BUTTER COOKIES
1 cup all-natural peanut butter (I used salted)
1 egg
1/2 cup coconut sugar or monk fruit
1 teaspoon vanilla extract
4 ounces dark chocolate
1 teaspoon coconut oil

INSTRUCTIONS
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a Silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monk fruit, or coconut sugar and vanilla) until fully combined.

Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on a baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn the fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).

Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown, and fragrant. Cool to room temperature.

Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place it back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has been set up. Enjoy!

NOTES
For the sweetener, you can swap in any type of granulated sugar you have or prefer, they all work!

Storage: Keep cookies stored in an airtight container in the refrigerator for up to one week.

Freezing Instructions: Cookies can be frozen for up to 2 months, then thawed overnight in the refrigerator or at room temperature before enjoying.

NUTRITION ANALYSIS
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Calcium: 18mg | Iron: 2mg

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#roastedpotatoes #ovenroastedpotatoes #easypotatorecipe

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31 COMMENTS

  1. This is THE peanut butter cookie recipe I've been hoping for…I had bought 3-4 bags of coconut sugar a year ago to try, but found I didn't like it in my latte, and decided to just throw out. And I have 7 jars of organic peanut butter whose best before dates were all 10 MONTHS ago! Now, I can keep and use both and pig out on peanut butter cookies for months to come! You're a money saver Dani, thanks a MILLION!💖

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