September 19, 2022 Show
by Kirbie These no bake chocolate peanut butter cookies are an easy healthy snack or dessert. The cookies are just 3 ingredients and don’t require any flour, eggs, added sugar or butter. They can be made ahead of time and store well. With summer and vacation over, I’ve been meal planning and prepping and also trying to do the same with snacks. What I love about these no bake cookies is that they store well and taste just as good days after they are made. They are a very easy snack and dessert that my whole family enjoys. Ingredients
Peanut Butter: This recipe is made with unsweetened natural creamy peanut butter. Make sure the only things listed in the ingredient list in your jar of peanut butter are peanuts and salt because some brands of peanut butter will label their peanut butter “natural-style” but it still contains added oils. This recipe will not work with peanut butter that has added oils. Peanut butter can be substituted with natural almond butter or natural sunflower seed butter. Dates: This recipe uses Medjool dates because Medjool dates are big and contain a lot of soft flesh, which is what is needed to make a date paste. Dates are used as a natural sweetener for these cookies. They also create the structure and texture for the cookies. Cocoa Powder: I used dutch process cocoa powder though I think it should also work with natural cocoa powder. How to Make No Bake Chocolate Peanut Butter CookiesThe dates are first blended to form a date paste. The peanut butter and cocoa powder are then mixed in until a thick cookie dough forms. The cookie dough is then shaped into cookies and placed into the fridge until set. The
cookies are then ready to eat. No Bake Cookie TextureBecause these cookies are not baked or cooked, they will not have the same texture as a baked cookie. They are chewy and sweet, with a slightly crumbly texture. These cookies are not super sweet.
Everyone has different levels of sweetness they prefer. If you prefer these cookies to be sweeter, you can reduce the amount of cocoa powder, add more dates or add chocolate chips to the dough. More No Bake Cookie Recipes
Serving: 1cookie, Calories: 92kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Saturated Fat: 0.1g, Fiber: 2g, Sugar: 8g, NET CARBS: 9g The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. Subscribe to receive new post updates via emaildon’t miss a thing!Get new post updates via email: What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
What makes a cookie moist and chewy?Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
What makes cookies fluffy vs flat?Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
Which ingredient makes cookies moist and tender?Use Brown Sugar instead of White Sugar
Brown sugar retains more moisture than white sugar, making it a great option for cookies that are moister and not as crisp. That's because brown sugar is a mixture of sugar and molasses, and the molasses is really the key here to help keep those cookies moist.
|