3-Ingredient Secret-Center Cookie Cups

Healthy 4-Ingredient Chocolate Peanut Butter Cups

3-Ingredient No-Bake Peanut Butter Cookies
Melissa Goff 1k I have to try it too! You could also use hemp seed instead! Hi there, what is another replacement for flaxseed and China seeds? I mean seriously, 2 ingredients?

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Healthy 4-Ingredient Chocolate Peanut Butter Cups

It turns your 3-ingredient peanut butter cookies into 4-ingredient peanut butter cookies. Seriously, the nuts add such a delicious added crunch and chunky factor. Can you see those little peanut pieces in the pictures?

So, what about if you like soft cookies? Well, you can have the best of both worlds, if you act fast. These sugar-free peanut butter cookies will be soft when they first come out of the oven, with just those crunchy peanut pieces throughout. Perfect for anyone wanting a chewy or soft version. I much prefer crispy low carb peanut butter cookies, though, so I let them cool completely before eating.

This ensures maximum crunch. If you want them warm but still crunchy, just let them cool first. Then, reheat them right before eating. I love dipping them in hot tea or cold almond milk this way. How do you make peanut butter cookies — without flour, without brown sugar actually, no sugar at all!

All it takes is ten minutes of prep and fifteen minutes in the oven. But I still want to discuss the details, so that you can see how easy it is. Your food processor will do all the work for you when making sugar-free peanut butter cookies. Combine the peanut butter, egg, sweetener, vanilla, and salt in there.

Blitz it until totally smooth. By the way, you can use almost any sweetener you like. Check the sweetener conversion chart to find out how much to use. The sweetener does help provide some structure in the cookies. Pulse in the chopped peanuts until just combined. Scoop your yummy peanut butter cookie dough onto a lined baking sheet, and flatten with a fork. This is where you add that signature criss-cross pattern we all know and love in peanut butter cookies.

It helps the cookies cook more evenly. You may notice that your fork tends to stick to the cookies as you flatten them.

This is easy to fix. Grab a glass or bowl of cold water to keep next to you as you do this, and dip the fork tongs in the water after each cookie. Wipe with a paper towel before moving on to the next one. There you go, no more sticking! Bake the low carb peanut butter cookies for minutes, until they are golden. Click the button above to open the pin, then click "Save" to save it to a board. You can also follow me here!

Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel.

This will prevent sticking. Bake for about minutes , until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations. To learn more about low carb or keto , start here: Wondering about low carb sweetener options?

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You can choose to be notified for all comments, only replies to your comment, or not notified. Adding to the weirdness is that I've been told that it's culturally appropriate to offer things multiple times even if someone initially declines here, you can have it, yes, take it, no really, yep, that's cheese, it's for you, seriously, yes, it's,…. Subscribe to get a free eCookbook with our top 25 recipes. Income Resources Food Blogger Pro.

Is it even obvious why? So then, the next night, I finally made one of the other recipes, right? If you are looking for a cookie that is any of the following: Description 5 Ingredient Peanut Butter Chocolate Chip Cookies that are extremely easy to make, and perfectly chewy and soft on the inside.

Line a large rimmed baking sheet with parchment paper. In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended. Add the chocolate chips and stir until the chocolate chips are evenly incorporated.

For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one.

Chill any remaining dough while you bake the first batch. Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough. These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months. Notes These turned out a tiny bit differently for me each time I made them, and I think the biggest variable was the peanut butter.

I sprinkled the tops with sea salt. Recipe Card powered by. Get all of my best recipes sent to you for FREE! Sign up to receive a free eCookbook with my top 25 most popular recipes. Is that not the prettiest rainbow of…. Fall Favorites Do you know those times when you just wanna be…. Camote Tops Camote Fritters There they all, all purpley and wonderful. Good to see you, old friend. February 5, Crunchwrap Supreme Crunchwrap Supreme!

His name is Tyler. Banana Lumpia with Caramel Sauce I was going to make this last week. July Coffee Date Hello, hello! I am sneaking in at the end of…. So happy to have you Jordan! I did make some changes though.. I used honey because I was out of maple syrup. I used one cup almond butter, and one cup peanut butter from the health food store. I added roasted raw walnuts, pumpkin seeds, sunflower seeds, and, also dates chopped up.

Added some chia seeds too. I also made a double batch cuz, I have grandkids, and a hubby who loves sweets! Thank you for the recipe!!! So glad that you, your hubby and the grand kids have so many yummy snacks to enjoy. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Never miss a recipe! Sign up to get new recipes straight to your inbox! Comments I love peanut butter, one of my favorite flavors.

Fellow peanut butter lover here! May I use honey instead or maple syrup on the peanut butter 3 ingredients bite? You and me both!

Hi, I have gastroparesis and cannot have peanut butter. Can I substitute almond butter? Love how easy these are to make plus there is only 3 ingredients! I wonder if almond flour would work for this……?? You had me at peanut butter. Great recipe, I bet these are amazing. Can not eat coconut what flour could I use instead? Spoon or bite, I support ya! Awesome, my kids would have a blast making and eating these! Love how easy these are! Had my attention at no-bake.

I love this easy snack. Could you use almond flour instead? I have some on hand and need to use up. The perfect pick me up snack to snack on after my afternoon workout. Is this keto friendly?? Is there a nutritional breakdown? I am just wondering if you have the nutritional information for each Pb ball? That might just work!

Let me know if you try it and how it turns out. I can not have cocnut so ii used jusst flour. Oh, how did those turn out for you? And what kind of flour did you use?

4-Ingredient Peanut Butter Cups [Vegan, Gluten-Free]