![]() ![]() This makes these homemade peanut butter eggs vegan, gluten-free, low in sugar, and low-carb but still so irresistible! Why you’ll love this recipe Then blended a mixture of melted dark chocolate and coconut oil to dip them in to make a nice hard chocolate shell on the outside. I used almond flour, creamy peanut butter, and maple syrup as a natural sweetener for the filling of these eggs. ![]() The end result is these amazing creamy, peanut buttery-filled chocolate eggs that taste just like Reese’s eggs but is made with much better ingredients. The filling for this recipe is similar to these peanut butter balls that I shared over the holidays but I adjusted it a bit to create these incredible peanut butter eggs for Easter. But I felt that I really needed to try my hand at coming up with a homemade version without so much sugar, hydrogenated oils, and other not-so-healthy ingredients. Reese’s peanut butter eggs have always been a family favorite, especially for my boys. These Reese’s peanut butter eggs taste just like the original version but are made slightly healthier with almond flour, creamy peanut butter, and dark chocolate chips, naturally sweetened with maple syrup. You can easily double it if you want more.Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links. If you put them in an airtight container, they’re great the next day, too.Īnd I love that the basic recipe makes a small batch, about 18 cookies with a standard size scoop. Let them cool on the cookie sheet for a few minutes so they don’t fall apart on you when you transfer them, and then put them on a cooling rack. In my oven 8 minutes is just about perfect. You want to bake them just until the edges are set, and not over bake. If I add chocolate chips, I usually skip the step with rolling in sugar and criss-crossing and instead I just use a cookie scoop and then lightly flatten the dough balls with my hand or the bottom of a cup. I like to roll balls in sugar and give them a little criss cross, but you could simply put spoonfuls of dough on the sheet and flatten them a little with a bottom of a cup if you’re in a hurry. Again, the texture of this dough is different- the chocolate chips won’t “stick” in there as well. If you’d like to add chocolate chips, which are optional, you’d do that at this point. Optional: Add Chocolate Chips and/or oats NOTE: The texture of this dough is different than standard cookie dough, almost oily? It feels funny but it works. The key is to keep mixing! It will quickly come together and magically change texture- this time into kind of a crumbly texture. It doesn’t look thick enough to be cookie dough. When your ingredients first come together, the dough is very smooth and loose. Here we go! This is all you need, really. This is one of our family favorites for our weekly Monday Night Family Nights because I always have the ingredients on hand! Ingredients for flourless peanut butter cookies It literally takes me maybe 60 seconds to mix the dough. As proof- I honestly make these more often than any other peanut butter cookie recipe. This is actually just an amazing cookie recipe and it’s simply a fun side note that they don’t have flour or butter. These flourless peanut butter cookies are seriously the easiest, quickest cookies and I almost didn’t want to tell you guys that they were gluten free, or didn’t have any butter or flour, because I know there are people out there who will dismiss this recipe thinking of it simply as a replacement if you can’t have normal cookies. Tag on Instagram and hashtag #ourbestbites so I can see! ![]()
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