Classic peanut butter cookie with no added flour. We love them with a Hershey's kiss plopped down in the middle before cooking!
1. Heat oven to 350. Line 2 baking sheets with parchment. In a large bowl, mix together all of the ingredients until smooth.
2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Variations:
- Instead of using the fork to make crisscross pattern, lightly press a Hershey's kiss into the center of each cookie before baking.
- At the end of step 1, fold in 1 cup each broken salted pretzels and chopped chocolate-covered toffee bar.
- At the end of step 1, fold in 1 1/2 cup rolled oats and 1 cup dried cranberries (can also add 1 cup white chocolate chips)
Don't overbake these! Pull them out when they look a little undercooked to keep them moist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 194 | ||
Calories from Fat: 163 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 59.2mg | 18 % | |
Sodium 121.5mg | 4 % | |
Potassium 104mg | 3 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.9g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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