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Have you tried these peanut butter banana cookies yet? They are a soft and fluffy peanut butter and banana cookie that is perfect for ripe bananas. The ultimate cookie recipe for peanut butter lovers. The…
Have you tried these peanut butter banana cookies yet? They are a soft and fluffy peanut butter and banana cookie that is perfect for ripe bananas. The ultimate cookie recipe for peanut butter lovers. These peanut butter and banana cookies are perfect for bake sales, parties, and more. It is vegan friendly, no eggs, or...
Before you make that batch of 3-Ingredient Peanut Butter Cookies or No-Bake Peanut Butter Bars With Oreo Crust for dessert this week, check your pantry! Jif peanut butter products are being taken off shelves at retailers across the country due to a mul…
Before you make that batch of 3-Ingredient Peanut Butter Cookies or No-Bake Peanut Butter Bars With Oreo Crust for dessert this week, check your pantry! Jif peanut butter products are being taken off shelves at retailers across the country due to a multi-state outbreak of salmonella. According to the Food and Drug Administration (FDA), the company has voluntarily recalled a whopping 49 peanut butter products including creamy and crunchy peanut butter in an assortment of sizes, no sugar added peanut butter, natural creamy and crunchy peanut butter, reduced-fat peanut butter, to-go cups of peanut butter, and more (the full list of recalled peanut butter products can be found here). The products were distributed nationwide and have lot code numbers between 1274425 through 2140425.
Jif is part of the JM Smucker Company Facility, which also includes brands like Folgers, Meow Mix, Milk-Bone, Rachael Ray Nutrish, Smucker’s, and more.
In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan. Jessie’s cookies are perfectly peanut buttery, …
In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan. Jessie’s cookies are perfectly peanut buttery, with crisp edges and a tender, chewy center. They remind me of a peanut butter cookie you’d expect from a bakery, yet they’re easy to make at home. Using shortening in cookie recipes: You’ll notice the recipe calls for shortening, such as Crisco. It’s an important ingredient because it really helps the cookies keep their shape, and I’m guessing adds to those beautiful cracks on the surface. What makes peanut butter cookies chewy? This recipe is different from an old fashioned crisp, peanut butter cookie in that granulated sugar makes the edges crisp, while a high percentage of brown sugar makes for a chewy center. I wouldn’t recommend adjusting the sugar amounts called for, as they are an important piece of the texture of the cookie. Double salting makes peanut butter cookies better. Peanut butter and salt are the perfect marriage, and by using salt in the dough and flaky salt on the top, the peanut butter flavor is deepened even further. Can you […]
These peanut butter granola bars have the best nutty sweet flavor! They’re the perfect homemade snack for PB lovers.
Love peanut butter? Here’s the ultimate snack for PB lovers: Peanut Butter Granola Bars! Storebought granola bars are convenient, yes. But they taste sugary sweet and one note, with a a slightly artificial aftertaste. The flavor difference versus a homemade granola bar? It’s transcendental: honey sweet, nutty, nuanced with a hint cinnamon and a pop of rich chocolate. We think you’ll agree: these are amazing. Make up a batch and eat off of them for treats and healthy snacks all week long.
What you need for peanut butter granola bars
You do not, in fact, need granola in order to make granola bars. (Who knew!) No, these bars are no bake bars using oats and peanut butter. Here are the ingredients you’ll need:
Creamy peanut butter: no sugar added is best here. A very creamy brand is best (some brands can be drier than others). Make sure to stir your PB well before making the bars.
Honey: want vegan granola bars? Use agave syrup here.
Old Fashioned rolled oats
Cinnamon
Salt
Mini chocolate chips: make sure they’re mini! Standard chocolate chips don’t work well because they’re too large to integrate into the texture of the bar.
Toast the oats for maximum flavor
These peanut butter granola bars are no bake: but they do involve a quick 10-minute toast in the oven for the oats. It might be tempting to skip this step (and you can if you’re in a rush). But here’s why it’s ideal for this recipe:
Toasting the oats adds major nutty, irresistible flavor. It’s absolutely worth the extra minutes for the payoff in flavor.
You’ll need just 10 minutes at 350 degrees. It’s quick and simple, and easiest in the oven because it lets you place all the oats in a single layer in a pan.
Chill a few hours for best results
Once you mix together the dough for this peanut butter granola bars recipe, you’ll freeze it for 10 minutes to solidly. Then, you can cut it into bars. Right away, the texture will be very chewy. If you can, refrigerate the bars for 2 hours before eating! This helps the texture to firm up. Technically you can eat them right away, but chilling them makes them more solid.
Storage info for peanut butter granola bars
These homemade peanut butter granola bars are different from the store-bought variety: so they’re not shelf-stable! Store homemade granola bars refrigerated for up to 3 weeks in a sealed container. You can still include them in lunch boxes that aren’t refrigerated during the day: they’ll be a bit softer but will still hold together.
Want to transport them individually wrapped? You can wrap in parchment paper and secure with tape, or use the storage container of your choice.
More peanut butter recipes
And that’s it! These peanut butter granola bars are the ideal healthy snack or treat to whip up and keep in your fridge for munching all week. Want more ways to use PB? Here are some of our favorite peanut butter recipes for using up a jar:
Toast the oats: Preheat the oven to 350 degrees Fahrenheit. Place the oats in a single layer on a baking sheet and toast them for 10 minutes until lightly golden. (This step adds incredible toasty flavor to the oats: don’t skip it!)
Mix the ingredients: Transfer the oats to a large bowl and mix in the peanut butter, honey, oats, salt and cinnamon in a bowl. Stir in ¼ cup of the chocolate chips.
Form into bars: Add a sheet of parchment paper to a 9″ x 9″ pan, letting the edges drape over the sides. Place the mixture into the pan and press it into an even layer. Add the remaining ¼ cup chocolate chips to the top of the bars. Use a small glass to roll over the top to make them as smooth as possible.
Freeze and cut the bars: Freeze the bars for 10 minutes. Then remove the pan from the freezer and use the parchment to lift the bars out of the pan. Use a sharp knife to cut them into 14 bar sized shapes (that are 4 ½ by 1 ¼ inches), or the size of your choice. Store in the refrigerator for up to 3 weeks. The texture becomes solid after refrigerating for 2 hours, so if you have time do that before tasting the first bar.
Before you make a PB&J sandwich for yourself or your little ones, check your pantry! Skippy Peanut Butter has launched a massive voluntary recall of three different products due to possible metal contamination: Skippy Reduced Fat Creamy Peanut Butt…
Before you make a PB&J sandwich for yourself or your little ones, check your pantry! Skippy Peanut Butter has launched a massive voluntary recall of three different products due to possible metal contamination: Skippy Reduced Fat Creamy Peanut Butter Spread, Skippy Reduced Fat Chunky Peanut Butter Spread, and Skippy Creamy Peanut Butter Blended With Plant Protein. The total recall weighs more than 161,692 pounds and comes after small fragments of stainless steel from a piece of manufacturing equipment were discovered in some of the product.
The recalled product was distributed to 18 states: California, Connecticut, Delaware, Florida, Hawaii, Illinois, Indiana, Kansas, Massachusetts, Minnesota, Missouri, North Carolina, Nebraska, New Hampshire, New Jersey, New York, Oklahoma, and Wisconsin.
Our Peanut Butter and Jelly Cookies are a delicous new take on an old lunch-box favorite! Enjoy smooth, buttery peanut butter and surprisingly sweet jam in every bite. These cookies are light, chewy, and the ultimate comfort food. A nostalgic peanut bu…
Our Peanut Butter and Jelly Cookies are a delicous new take on an old lunch-box favorite! Enjoy smooth, buttery peanut butter and surprisingly sweet jam in every bite. These cookies are light, chewy, and the ultimate comfort food. A nostalgic peanut butter and jelly sandwich put into cookie form—does it get any better? These PB&J...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Peanut Butter and Jelly Cookies.
If you’re into smoothies that keep you full until lunchtime and don’t require a long list of ingredients or added protein powder, you’ll LOVE this peanut butter banana smoothie!
It’s super delicious, filling, balanced, and comes together in 5 min…
If you’re into smoothies that keep you full until lunchtime and don’t require a long list of ingredients or added protein powder, you’ll LOVE this peanut butter banana smoothie!
It’s super delicious, filling, balanced, and comes together in 5 minutes with 4 simple ingredients! Keep it simple, or add optional spinach, flax, or hemp seeds for a nutrient boost. Let’s do this!
How to Make a Peanut Butter Banana Smoothie
Get ready, because we’re about to show you how 4 simple ingredients (!) combine to make a delicious, filling, nutrient-packed smoothie!
This chocolate peanut butter smoothie is made with healthy ingredients but tastes like a milkshake! Ideal for mornings or a sweet treat.
Need a healthy sweet treat? Try the Chocolate Peanut Butter Smoothie: made with good-for-you ingredients but tastes like a milk shake! We can’t resist smoothies that taste like dessert, like our Chocolate Strawberry Smoothie and Peanut Butter Smoothie. Put them together and you’ve got this one! It’s rich and chocolaty, but made with bananas, oats and honey. Blend it up for busy mornings or afternoons where you need a quick pick-me-up: it even doubles as a healthy dessert!
Ingredients in this chocolate peanut butter smoothie
This chocolate peanut butter smoothie relies on just a few good-for-you ingredients to make magic in the blender. Make it with milk or the non-dairy milk of your choosing. You can even make it with coffee (more on that below!). Here’s a run-down of the easy ingredients you’ll need:
Frozen bananas: This is the only step you’ll need to do in advance! Slice and freeze them on a baking sheet for at least 1 ½ hours. Or you can buy frozen bananas!
Old Fashioned oats
Cocoa powder or Dutch process (dark) cocoa powder: we prefer dark; more on that below
Peanut butter
Milk of choice (dairy, oat, or almond milk) or coffee: coffee adds a fun variation, much like this Coffee Smoothie! You can also add half milk, half strong coffee or espresso.
Honey or maple syrup
Ice
Dutch process vs standard cocoa powder
Use whatever cocoa powder you have on hand for this chocolate peanut butter smoothie. But we like it best with Dutch process cocoa powder, aka dark cocoa powder! This type has been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty: which we love!
Serving this chocolate peanut butter smoothie as a treat? Top it with a sprinkle of dark chocolate! You only need about 1 tablespoon, and when you stir it in it makes for tasty chocolate chunks in each sip. It’s optional, but a fun way to take it up a notch! Then add a drizzle of peanut butter to take it over the top.
Ways to add more protein
This chocolate peanut butter smoothie has a decent amount of protein from the peanut butter, but we’ve tried to use just enough to get great flavor without loading on calories. Here are a few other options for adding protein:
Chia seeds. You can add plant-based protein and fiber with chia seeds: 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber.
Vanilla or chocolate protein powder: Protein powder works well too! We use this protein powder that has natural ingredients and a flavor that’s not too artificial. Just remember to dial back the maple syrup or honey, because protein powder adds sweetness.
More sweet smoothie recipes
Looking for more smoothies that taste like a treat? Here are a few more you might enjoy:
2 medium frozen bananas (sliced and frozen on a baking sheet for at least 1 1/2 hours)
¼ cup Old Fashioned oats
¼ cup cocoa powder or Dutch process (dark) cocoa powder (we prefer dark)
1 ½ tablespoons peanut butter
1 cup milk of choice (dairy, oat, or almond milk) or coffee*
2 to 2 1/2 tablespoons honey or maple syrup
¾ cup ice
For the garnish: 1 sprinkle chopped dark chocolate (optional), 1 drizzle of peanut butter
Instructions
Place all ingredients in a blender. Blend until creamy and frothy, stopping and scraping down the sides as necessary. Resist the urge to over blend: blend until it just comes together. Taste and add the additional ½ tablespoon sweetener depending on the sweetness of the bananas.
If desired, top with 1 tablespoon chopped dark chocolate (it makes for a nice mix in but it’s totally optional). Serve immediately or store in a covered jar in the refrigerator for 2 days.
Flourless AND dairy-free peanut butter cookies, I should say. These cookies are a great option for my gluten-free and dairy-free friends, but I love them just because they’re just so incredibly easy. These peanut butter cookies are rich, soft, and perfectly salty-sweet. And because they’re so easy to make (no mixer required), I bet they’d be a fun weekend project to make with the kids!
What’s in Flourless Peanut Butter Cookies?
Flourless peanut butter cookies have been around for a while and the concept is simple: peanut butter + egg + sugar bakes into a tasty, sweet, and soft cookie. Most flourless peanut butter cookies use peanut butter-like JIF or Peter Pan, which has a fairly solid texture at room temperature. I prefer natural peanut butter, which is a little runnier, so I had to adjust the formula a bit to help the cookies keep their shape.
To account for the softer, almost liquid-like, texture of natural peanut butter, I substituted some of the regular sugar in the cookie for powdered sugar. Powdered sugar has an incredible thickening property that worked perfectly for helping these cookies hold their shape despite the soft peanut butter.
Can I Use Other Nut and Seed Butters?
While I haven’t tried other nut butters in this recipe, I would expect them to work so long as they have a similar texture to the natural peanut butter used here. Almond butter sounds great, as does sunflower butter. I bet tahini might even be interesting! Just keep in mind that if your nut butter has added sugar, you may want to reduce the sugar in the recipe below.
You may also need to adjust the amount of powdered sugar depending on the viscosity of your nut butter to make sure the dough has the correct texture.
What Else Can I Add?
These peanut butter cookies would be so fun to add some mix-ins or toppings! I originally planned to drizzle a little melted chocolate over my cookies (after they’re cooled), but realized too late that I was out. You could also mix in some chocolate chips, nuts, or crushed pretzels into the dough.
Flourless Peanut Butter Cookies
These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance.
Preheat the oven to 350ºF. Add all of the ingredients to a bowl and stir until it forms a cohesive dough. It should be firm enough to pull away from the sides of the bowl. If the dough is still too soft, add a tablespoon or two more of powdered sugar to further firm up the dough.
Divide the cookie dough into twelve pieces. Roll each piece into a ball then flatten it slightly. Place the cookies on a parchment-lined baking sheet and then use a fork to create a corss hatch pattern on the top of the cookie.
Bake the cookies for 12 minutes in the preheated oven. After baking, allow them to cool for about five minutes on the baking sheet, or until they're firm enough to lift with a spatula.
Transfer the cookies to a wire rack to cool completely, then serve and enjoy.
How to Make Flourless Peanut Butter Cookies – Step by Step Photos
Preheat the oven to 350ºF. Add one cup natural peanut butter, ¾ cup granulated sugar, ⅔ cup powdered sugar, 1 large egg, ½ teaspoon vanilla extract, and ½ teaspoon baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.
Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.
Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.
I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!
Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack (they’ll be super soft when hot).
After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!
It’s no secret that I am a cookie monster. I LOVE cookies, especially Monster Cookies and Monster Cookie Bars. I also love Monster Cookie Energy Balls. These easy no-bake protein balls taste just like monster cookies, but are a healthy little tre…
It’s no secret that I am a cookie monster. I LOVE cookies, especially Monster Cookies and Monster Cookie Bars. I also love Monster Cookie Energy Balls. These easy no-bake protein balls taste just like monster cookies, but are a healthy little treat. They only take 10 minutes to make and are the perfect bite size…
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