no flour

These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!

Easy 4 Ingredient Peanut Butter Oatmeal Cookies

peanut butter (regular

egg (or one flax egg; see recipe note below)

oats (old fashioned

sugar

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl.

Roll into 1-inch balls or drop by rounded...

Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).

Press the tops of the cookies with the...

Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.

Bake about 10-12 minutes or just until the...

Bake about 10-12 minutes or just until the tops start to look dry.

Cool 1-2 minutes, then remove from baking sheet...

Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.

https://mediavine-res.cloudinary.com/video/upload/owyi199ercpsmdjmie8w.mp4

These 4 ingredient peanut butter cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand!

4 Ingredient Peanut Butter Cookies

Where's The Crust Pizza - pizza crust made with cream cheese, eggs, garlic and parmesan cheese - no gluten! Top with favorite sauce and toppings. SOOOO good! We love to make this for our weekly pizza night! Gluten-free, low-carb, and keto-friendly.

Where's The Crust Pizza

eggs

tsp black pepper

garlic powder

parmesan cheese

pizza sauce

mozzarella cheese

pizza toppings

Garlic powder

Preheat oven to 350ºF. Lightly spray a 9×13 baking dish with cooking spray.

With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined. Spread into a baking dish.

Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder.

Bake 8-10 minutes, until cheese is melted.

These fluffy oatmeal pancakes are melt-in-your-mouth tender and use healthy ingredients! The easy batter comes together in the blender for quick clean up.

Oatmeal Pancakes

canola oil (or melted, cooled unsalted butter

Greek yogurt

milk

oats

maple syrup

vanilla extract

cinnamon

baking powder

salt

mix-ins of choice: toasted chopped nuts (chocolate chips, blueberries,

For serving: pure maple syrup (butter,

Preheat

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.

Place

Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.

Blend

Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.

Stir

Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.

Heat

Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).

Cook

Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.

Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.

Serve

https://content.jwplatform.com/videos/xlBzqwW4.mp4

Flourless Double Chocolate PeanutButter Muffins

eggs (room temp)

pumpkin puree

Tbsp unsweetened cacao powder

tsp baking soda

tsp vanilla extract

Super soft and chewy Peanut Butter Banana Cookies with Chocolate Chips. EASY recipe made with no sugar and no flour. Fully loaded with peanut butter flavor!

Peanut Butter Banana Cookies

coconut sugar (or light brown sugar)

banana (about 1 medium/large)

peanut butter (I used Jif natural)

chocolate chips (60% cacao (or swap roughly chopped toasted walnuts

Flaky salt (such

Line a large baking sheet with parchment paper.

In a large bowl, whisk together the coconut sugar and egg until combined. Whisk in the banana, vanilla, cinnamon, and salt.

Add  the peanut butter and continue to whisk until the dough is smoothly and evenly combined. It will be thick, wet, and sticky. If the dough becomes too hard to whisk, switch to a rubber spatula or wooden spoon. Stir in the chocolate chips. Place the dough in the refrigerator to chill for 30 minutes. Place a rack in the center of the oven and preheat the oven to 350 degrees F.

With a cookie scoop or spoon, scoop the dough into 2 tablespoon-sized mounds and place      on the prepared baking sheets, leaving 1 1/2 inches of space between each. Sprinkle each cookie with salt, if using. Return any unscooped dough to the refrigerator to chill while the first batch bakes.

Bake for 11 to 12 minutes, until the cookies are turning golden at the edges but still look underdone in the center. Place the baking sheet on a cooling rack and let the cookies cool on the sheet for 2 minutes. Gently transfer the cookies to the rack to cool completely (if the cookies are still too delicate to transfer, simply slide the whole piece of parchment with the      cookies directly onto the cooling rack). Repeat with the remaining dough, ensuring that you allow the cookie sheets to cool completely between batches.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693585811/iKfslkwT3.mp4

Peanut Butter Banana Cookies Recipe

Chewy Butterscotch Peanut Butter Cookie Bars have no flour! Hearty, chewy, soft baked, and loaded with chocolate and butterscotch chips. This cookie bar recipe makes lots of cookie bars so it&#039;s perfect for snacks (freeze extras) or big gatherings. 

Chewy Butterscotch Peanut Butter Cookie Bars

(1 stick) butter, softened ((I use salted))

peanut butter

brown sugar

quick oats

baking soda

mini chocolate chips

(12 oz) butterscotch chips

Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray.&nbsp;

In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's pale in color and fluffy looking.&nbsp;

Add in the vanilla extract and eggs. Beat together until combined.&nbsp;

Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix together just until combined.&nbsp;

Dump the cookie dough onto the prepared cookie sheet and spread out evenly. It will be sticky so use the back of a silver table spoon, or the butter wrapper, or spray your hands lightly with cooking spray.&nbsp;

Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.&nbsp;

Cook for 17-20 minutes. I have never cooked these bars for longer than 17 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.&nbsp;

Use a pizza wheel cutter to cut these bars easily. Leftovers can be stored at room temperature covered. Or, place the bars in sandwich size Ziploc bags and store in the freezer. Eat cold, let sit at room temperature, or microwave for 10 seconds or so.&nbsp;

These are a staple in our house.  I bake for ONLY 17 minutes and they are perfect every time.  I freeze most of them to retain their freshness.   When I want one I just pop it into the microwave for 30 seconds, turn it over and another 10-15 seconds.  Gooey melted chocolate and chewy center.  I use mini m&amp;m's and Lily chocolate chips (the salted caramel ones are devine!)  Literally my favorite snack and I can't think of anything on the planet that could make them any better.  Thank you for sharing your recipe!

Have you ever tried Nutella with this recipe?

These are so good! I will be adding this recipe to my handwritten collection. I ran out of creamy peanut butter, so I used 1 cup creamy and 1/2 cup crunchy. They were still sooooo good!

These banana oat cookies are a healthier treat you could even enjoy for breakfast. Swap out the chocolate chips for raisins or dried fruit if desired!

Chocolate Chip Banana Oat Cookies

bananas (or 3 small/medium)

peanut butter (I use creamy)

applesauce

Tbsp. maple syrup

pure vanilla extract

old-fashioned rolled oats (gluten-free if desired)

vegan chocolate chips (or raisins, dried fruit, etc.)

ground cinnamon (or more to taste)

fine grain salt

Preheat oven to 350°F (180°C).

In a medium bowl, combine wet ingredients: Mash the bananas. Then add remaining wet ingredients. Stir well to thoroughly combine.

In a separate bowl, add all dry ingredients. Stir.

Add dry ingredients to the wet ingredients. Stir until combined.

Line a baking sheet with parchment paper. Scoop cookie dough by the spoonful on the pan. (I use an ice cream scoop with thumb lever press which yields 12 cookies.)

With a spoon or your scoop, lightly press down on the dough to form a cookie shape. (These cookies do not spread out in the oven, so form them before baking.)

Bake for 22-25 minutes (more or less depending on your oven and size of cookies.) I take them out when the tops are lightly browned.

Let cool for 5-10 minutes before serving. (They will slightly firm up.)

Wow!  These are fantastic!  I made them this afternoon as part of my prep for the week, and I’m so happy I tried this recipe.  They were very easy to make and I used an ice cream scoop like you suggested, which made it so much easier to portion the batter.  Plus, they are a good sized cookie! I added a tad of allspice to bring out the banana flavour as well.  Yum! Thanks for sharing this delicious recipe!

Just made these and oh my goodness! They are so good!! Can’t wait to share them with friends. Definitely saving this recipe.

Made these as written and they came out perfect. So easy and tasty!!

These Egg Roll Chicken Meatballs paired with a homemade Sweet Chili Sauce are made with coconut aminos for the perfect Paleo recipe. Juicy and crunchy just like the Asian appetizer, and sure to be a family favorite!

Egg Roll Chicken Meatballs with Sweet Chili Sauce

lb Chicken Breast (Ground

Shredded Cabbage (140 grams)

Carrots (Chopped, 64 grams)

White Onion (Chopped, 40 grams)

Green Onion (Chopped, about 25 grams)

1½ Tbsp Minced Garlic (about 4-5 cloves)

Tbsp Minced Ginger (about 6 grams)

1½ Tbsp Coconut Aminos (or Low Sodium Soy Sauce)

Salt

½ tsp Black Pepper

Almond Flour (40 grams, see notes for sub)

Water

Rice Vinegar (or White Wine Vinegar)

tsp Chicken Broth

tsp Coconut Aminos (or Low Sodium Soy Sauce)

1½ tsp Crushed Red Chili Pepper Flakes

1½ tsp Minced Garlic (1-2 cloves)

tsp Minced Ginger

Stevia Sweetener (¼ cup sugar worth (Use your brand's Conversion Chart))

¼ tsp Xanthan Gum (see notes for sub)

Preheat oven to 350°F and lightly grease a baking sheet.

If using whole chicken breast, cut into large chunks and place in a food processor.

Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken. Set aside.Work in batches if needed.

Place cabbage, carrots, white onion and green onion in food processor and pulse until finely chopped.

Prepare Chicken and Vegetables:

In a large bowl combine chicken, chopped vegetables, coconut aminos/soy sauce, garlic, ginger, salt, pepper and, almond flour, and stir until uniform.

Spoon out a heaping 1-2 tablespoons worth of the mix, toss between hands to shape into meatballs (about 20) and transfer to baking sheet. Use clean hands!

Bake for 23 minutes.

Make Meatballs:

While meatballs cook, heat a small pot over medium and combine vinegar, water, broth, coconut aminos or soy sauce, chili flakes, garlic, ginger and stevia sweetener. Bring to a simmer. Simmer for 3-4 minutes until it starts to thicken.

Add in xanthan gum, whisking until it starts to thicken. Set aside.

Sauce will thicken more when cooled. Add more water if too thin.

Cook Sauce:

Transfer meatballs to a serving dish, top with sauce and garnish with more cilantro.

Serve with your choice of side. Rice or Cauliflower Rice go well!

Serve:

I absolutely love this recipe! I tried it out once, then went shopping for more ground chicken that same week to make two more batches. It's great that so many veggies sneak their way into a savory chicken dish. It actually tastes like an egg roll!

Top 8 no flour recipes from across the web

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Easy 4 Ingredient Peanut Butter Oat...

Where's The Crust Pizza

Oatmeal Pancakes

Flourless Double Chocolate PeanutBu...

Peanut Butter Banana Cookies

Chewy Butterscotch Peanut Butter Co...

Chocolate Chip Banana Oat Cookies

Egg Roll Chicken Meatballs with Swe...

Top 8 no flour recipes from across the web

The most viewed no flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 4 Ingredient Peanut Butter Oat...

Where's The Crust Pizza

Oatmeal Pancakes

Flourless Double Chocolate PeanutBu...

Peanut Butter Banana Cookies

Chewy Butterscotch Peanut Butter Co...

Chocolate Chip Banana Oat Cookies

Egg Roll Chicken Meatballs with Swe...

The most viewed no flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine