The nice thing about Thai flavors is that only takes a few core ingredients (fish sauce, limes, sugar, and chili paste) to get that distinct flavor and the rest can be adapted to your liking!

These noodles are super versatile, too. Eat them warm or cold and swap out the steak for chicken or shrimp! If you’re eating low carb you can use zucchini noodles in place of rice noodles.

This Thai Peanut Noodles Recipe with Steak Hits The Spot!

Usually peanut noodles are made with rice noodles and a peanut sauce that can either be warm or cold. Sometimes vegetables and protein are thrown in there too. 

This particular recipe has Thai marinated steak sliced up on top. Let me tell you -- that steak is the BOMB. The marinade is just a few easy ingredients and the flavor is *chef's kiss*

Steak and Thai Peanut Noodle Ingredients

• Avocado oil
• Coconut sugar
• Fish sauce
• Limes
• Sambal oelek or Asian style chili paste
• Beef steak (any cut)
• Creamy peanut butter
• Rice vinegar
• Fresh ginger
• Sea salt
• Flat rice noodles
• Finely grated cabbage or broccoli slaw (or a combo of both)
• Fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

What noodles to use for peanut noodles?

I like to use these wider rice noodles, but you can use any rice noodles you like for this!

If you're avoiding grains or want this recipe to be lower in carbs, zucchini noodles would be good in this, too.

For The Peanut Sauce

This particular version of peanut sauce is cold and has these ingredients:

• creamy peanut butter
• rice vinegar
• coconut sugar or honey
• fresh ginger
• sea salt
• fresh lime juice
• sambal oelek or another type of Asian-style chili paste -- like sriracha

You don't need to cook it, either! Just whisk it together with a little hot water to loosen it up.

How to Make Thai Peanut Noodles With Steak

First, marinate and grill your steak

I use a mixture of fresh lime juice, sambal oelek (an Asian style hot sauce), coconut sugar, a little oil, and some fish sauce.

If you leave the steak at room temperature you can marinate this for 45-60 min. If you want to let it sit longer in the fridge, chill it for at least 2 hours, up to 24 hours. 

Grill the steak on high heat until it reaches your desired doneness.

Cook the rice noodles

Get the rice noodles started! 

Strain the water off of them and rinse them under cold water to stop the cooking time. 

Whisk together the peanut sauce for noodles and mix

The peanut sauce in this peanut noodles recipe comes together really quickly! You can also make the sauce a few days ahead of time. You may need to add a little more hot water to loosen it up if it has thickened while chilled.

Add the rice noodles to the bowl along with some shredded vegetables. I like to use finely shredded cabbage and some broccoli slaw. 

Pour the peanut sauce over the top and toss it all together!

Serve the peanut noodles with a few slices of steak and top with garnishes. I like to add some peanuts, fresh cilantro, sliced green onions and fresh lime juice. You don't have to use all of these, but one or two really make this meal shine!

And more chili sauce because I like a little heat with.... pretty much everything!

Make it spicy

If you want to give these easy peanut noodles a spicier kick, add more chili sauce to the peanut sauce and the steak marinade.

Variations of Peanut Thai Noodles

If you didn't want to serve this with steak, you could eat these veggies and noodles with peanut sauce as a vegetarian meal. But here are a few options for protein if you'd rather go that route:

Marinated chicken -- use the same marinade for some chicken breasts or thighs

Shrimp -- Again, you can use the same marinade for the shirmp, but only marinate the shrimp for 30-min at room temperature or up to 2 hours chilled. You can thread them onto skewers and grill them on high heat or sear them in a hot pan with a little oil. (Drain off the marinade first!)

Chickpeas -- The Garlic Roasted Chickpeas from another recipe of mine would be delicious here!

Make these Thai Noodles With Peanut Sauce Low Carb

Use zucchini noodles in place of the rice noodles (You don't need to cook them), and use a low-carb sweetener in the peanut sauce and in the marinade. 

What to Serve With Peanut Thai Noodles

This recipe is intended to be a stand alone meal, but if you wanted to add a vegetable side dish, I recommend my Thai Roasted Sweet Potatoes.

How to Store Thai Peanut Noodles

I highly recommend eating this the day you make it. If you have leftovers, store them in a lidded container in the refrigerator for up to 4 days.

More Easy Thai inspired recipes on Perry's Plate:

If you like this recipe, try another one of my easy Thai-inspired recipes!

Quick Thai Coconut Soup with Shrimp

Thai Steak Kabobs with Coconut Curry Sauce

Thai Chicken Lettuce Wraps

Easy Paleo Pad Thai

Thai Chicken Sheet Pan Dinner

Paleo Thai Shrimp and Veggie Skillet

Thai Chicken Spring Rolls

Thai Peanut Noodles Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Thai Noodles With Peanut Sauce and Steak

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 45 minutes

This Cold Thai Peanut Noodle bowl is so full of flavor! Tender rice noodles are mixed with fresh shredded vegetables, tossed with an easy peanut sauce and topped with marinated steak. Perfect for hot weather!

Print

Ingredients

for the steak marinade:

Toggle ingredient group

• 1 Tablespoon avocado oil
• 1 Tablespoon coconut sugar
• 1 Tablespoon fish sauce
• Juice from 1 lime
• 1 teaspoon sambal oelek or Asian style chili paste
• 1 ½-2 pounds beef steak (any cut)

for the peanut sauce:

Toggle ingredient group

• ½ cup creamy peanut butter
• ¼ cup rice vinegar
• ¼ cup hot water
• 3-4 Tablespoons coconut sugar or honey
• 1 Tablespoon fresh grated or Microplaned ginger
• Juice from 1 lime
• 1 Tablespoon sambal oelek or Asian style chili paste
• ½ teaspoon sea salt

for the noodles:

Toggle ingredient group

• 8 ounces flat rice noodles
• 10 ounces finely grated cabbage or broccoli slaw (or a combo of both)
• ½ bunch fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

Instructions

1. Lay the steak in a shallow dish large enough for all of the steaks to lay in one layer. Whisk together the steak marinade, pour it over the steaks, flip the steaks back and forth to coat them well. Marinate at room temperature for up to an hour or chilled for at least 2 hours or up to 24 hours.
2. When you're ready to grill the steak, preheat your grill to high heat. Lay the steaks on the preheated grill and cook for several minutes per side until they're cooked to your preference. This could take 4-8 minutes per side depending on the thickness of your steaks.
3. Whisk together the ingredients for the peanut sauce in a medium sized bowl. Set aside and let it rest for at least 10 minutes before slicing.
4. Bring a large pot of water to boiling. Add the rice noodles and cook according to the package directions. Strain and rinse the noodles under some cold water to cool them off.
5. Transfer the noodles to a large bowl. Add the cabbage and/or broccoli slaw. Pour the peanut sauce over the top and toss everything together well.
6. Cut the cilantro off at the stems and chop it roughly. Add it to the bowl with the noodles and mix it in a little. Slice the steak thinly, against the grain.
7. Serve the noodles with a few slices of steak. Garnish with some salted peanuts, more cilantro, and a squeeze of fresh lime juice

Notes

You could use that same marinade for chicken or shrimp, too! Chicken would need to marinate roughly the same time as the steak. The shrimp only needs to be marinated for a couple of hours chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Sky Valley Sambal Oelek Chili Paste -Chili Paste Asian - 7 Oz
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 897mgCarbohydrates 37gFiber 3gSugar 19gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Peanut Thai Noodles With Steak appeared first on Perry's Plate.

I know it's hard to imagine a layered chocolate peanut butter brownie only having FIVE total ingredients, but it's true. I can't tell you how happy I was to get this recipe nailed down for you.

Peanut butter cups are one of my favorite treats. So are brownies. It was only a matter of time before something like this showed up around here.

Trader Joe's sells some peanut butter brookies (peanut butter cookie + brownie layered bar situation) that I LOVE. 

I wanted to make a version that was at least gluten free and naturally sweetened. (What I usually aim for when creating recipes for you.) 

In order for these to work without making every bowl in your kitchen dirty, it requires some tricky egg dividing, but I think we'll be OK. More on that later.

What's in Flourless Chocolate Peanut Butter Brownies

Here are the ingredients you'll need for this chocolate peanut butter brownie recipe:

• dark chooclate 
• eggs
• coconut sugar
• peanut butter
• butter

Chocolate Brownie Layer

So, this brownie batter layer is actually a scaled down flourless chocolate cake recipe. If you've never had flourless chocolate cake -- it's rich and fudgy and completely. 

Another nice thing about flourless chocolate cake is that it's naturally gluten-free and you can control the sugar content based on the chocolate you choose. 

First you'll melt the butter and chocolate until it's smooth. While it cools, get your eggs divided up.

Dividing the eggs

This recipe calls for 5 eggs. Each layer has 2 full egg plus part of another. 

For the brownie layer: 2 yolks go with the melted chocolate, 3 whites go in their own bowl

For the peanut butter cookie layer: 2 whole eggs plus 1 yolk go in one bowl.

I know this part seems like complicated and might require a little mental gymnastics, but it's worth it. That extra divided egg is important. I tried the recipe without it and the texture of both layers wasn't nearly as good.

Blend the brownie batter.

After the egg yolks are mixed with the melted chooclate & butter you'll beat the egg whites and fold them in.

You'll want to beat your egg whites to soft peak, meaning... if you lift the beaters, then whites will be stiff, but flop over a little at the tips. 

Hard peak means the whites will stand straight up. Taking them just to soft peak gives them a little more flexibilty when you fold them into the melted chocolate. You don't want them overbeaten or the brownie texture will be off.

Set this aside while you work on the peanut butter cookie layer.

Make the Peanut Butter Cookie Layer

This recipe is based on the ones that are all over the internet using just peanut butter, and egg, and some sugar. I used creamy peanut butter, but you can use chunky or a natural peanut butter if it's well mixed.

Just beat everything together! I'll be really thick.

Press it into an 8-in square baking pan lined with parchment or prepped with nonstick spray.

Now pour the brownie batter on top. 

Why didn't I have you make the peanut butter layer first?

Then you'd have to wash your beaters before you whip your egg whites. You're welcome!

Can I put a peanut butter swirl on top?

I'd be really careful about doing this. If you disturb that brownie batter too much you'll end up flattening the egg whites and the texture won't be the same. 

If you do it, warm the peanut butter a little to soften it so it'll be a tad runny, then drizzle it carefully without needing to manually swirl it later.

Are These Easy Chocolate Peanut Butter Brownies Healthy?

Well, that entirely depends on your definition of healthy and your comfort level with sweeteners.

This recipe is gluten-free, grain-free, naturally sweetened with coconut sugar. And the only dairy is a little butter (depending on the chocolate you use).

It's not low-carb or paleo friendly (because of the peanut butter). But it's a slighly better alternative to a regular brownie that usually contains white sugar and white flour.

Can I use almond butter in place of peanut butter?

Sure! Just make sure the almond butter is smooth and has the same consistency as smooth or crunchy peanut butter. Some types of almond butter can be really thick.

Can I use something other than coconut sugar?

I'd recommend another granulated sweetener, like brown sugar, maple sugar, or a monkfruit-based sweetener. Don't use a liquid sweetener or it will dramatically alter the texture of this layer.

How to store brownies with peanut butter?

Once they've cooled, store these peanut butter chocolate brownies in an airtight container at room temperature. Eat them within 4-5 days for best flavor and texture.

More Easy Dessert Recipe with Peanut Butter on Perry's Plate

If you like these Flourless Chocolate Peanut Butter Brownies, try one of these other peanut butter desserts!

Chewy Gluten Free Peanut Butter Oatmeal Cookies

Flourless Peanut Butter & Jelly Bars

Gooey Peanut Butter Chocolate Lava Cakes

Peanut Butter Protein Bites

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Flourless Chocolate Peanut Butter Brownies

Yield: 16 2" brownies

These delicious chocolate peanut butter brownies are FLOURLESS, naturally sweetened, and only have FIVE ingredients. In the whole recipe! They're like a peanut butter cookie and a brownie had a brookie baby.

Print

Ingredients

• 8 ounces dark chocolate (chips or chopped bulk chocolate)
• 4 Tablespoons butter or coconut oil
• 5 eggs
• 1 cup smooth peanut butter
• 1 cup coconut sugar

Instructions

1. Preheat your oven to 350F and prepare an 8-inch square baking pan with either parchment paper or nonstick spray.
2. Place the chocolate and butter in a medium sized bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted and smooth. Let it cool for 10 min.
3. When the chocolate has cooled sufficiently, prepare to divide up the eggs. You'll need two more bowls around the same size.
4. Separate two of the eggs, placing the yolks in the bowl with the melted chocolate and the whites in a bowl by themselves.
5. Separate another egg, placing the yolk in a bowl by itself, and the white in the bowl with the other whites.
6. Then put the remaining egg in the bowl with the lone egg yolk.
7. Stir together the melted chocolate and egg yolks. Then use an electric mixer to whip the egg whites. Whip them to soft peak, then carefully fold them into the melted chocolate mixture in 2-3 batches. Set aside.
8. Add the peanut butter and sugar into the bowl with the egg yolks. Use the electric mixture to beat that mixture well. You'll end up with a thick, crumbly dough.
9. Press the peanut butter cookie dough evenly into the prepared pan. Pour the reserved chocolate brownie batter over the top evenly.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top has that flaky brownie-like texture.
11. Let them cool for 15-20 minutes before cutting and serving. Serve in an airtight container at room temperature for up to a week.

Notes

1. You can use almond butter in place of peanut butter if it's smooth and not too thick.
2. Use any kind of chocolate you like. Chocolate chips work well, but if you'd like to use a bar or some bulk chocolate, chop it well before you melt it with the butter.

Nutrition Information

Yield 16 Serving Size 1 2-inch brownie
Amount Per Serving Calories 274Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 67mgSodium 125mgCarbohydrates 25gFiber 2gSugar 20gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Flourless Chocolate Peanut Butter Brownies appeared first on Perry's Plate.

These are perfect for portable snacking too! Toss some in your purse for a park day with the kids, a long day of running errands, airline travel, or in the fridge to curb late night sugar cravings.

Peanut Butter Protein Ball Ingredients

All you need are handful of easy to find ingredients!

• Almond flour
• Protein powder (both vanilla and peanut butter -- I like the PB Fit powder and get it in bulk at Costco.)
• Sea salt
• Peanut butter
• Coconut oil
• Honey
• Vanilla
• Freeze-dried strawberries (optional, but it creates a subtle peanut butter and jelly situation that's lovely)

Tip: Make sure your coconut oil is somewhat soft, but not melted to make sure it gets incorporated well. This is especially important if you're mixing by hand.

What is the best protein powder for protein balls?

There isn't a "best" protein powder to make protein balls. Use whatever protein powder that you prefer, but to get the best flavor in this this recipe use some vanilla protein powder and some peanut butter protein powder.

The vanilla protein powder should be sweetened since this recipe relies on that for flavor. If you use flavorless or unsweetened protein powder instead of vanilla, you might want to add some sweetener to compensate. You could use chocolate instead, though, which would put a PB cup spin on these. Yum.

The peanut butter protein powder gives these bites a lot of peanut butter flavor as well. I like the PB Fit powder so much I buy it in the big containers at Costco.

How to make Peanut Butter Protein Balls

1. Pulse the almond flour, protein powders, and salt together in a food processor. (If you don’t have one, no worries! Use a sturdy spoon.)
2. Add the peanut butter, coconut oil, honey, and vanilla. Pulse for about a minute until the mixture is mostly combined.
3. Add the strawberries and continue to pulse until the berries are crushed up the dough pinches together well with your fingers without crumbling.
4. Roll into balls and store chilled for up to a week.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

More Energy Bite Recipes

If you like this recipe, try another one of my protein/energy bite recipes!

Paleo Protein Brownie Bites also use protein powder and you can make them paleo-friendly by using my favorite paleo-friendly protein powder, Rootz. (That link will give you 10% off your order, too!)

Blueberry Muffin Larabar Copycat have bits of dried blueberry for a burst of fruity flavor.

Peanut Butter Balls with Protein Powder FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Protein Powder Peanut Butter Balls

Yield: 19 balls

Prep Time: 20 minutes

Total Time: 20 minutes

These soft & delicious peanut butter protein balls are a perfect little snack full of protein and healthy fats. Add some freeze-dried strawberries for a PB&J taste!

Print

Ingredients

• 1 ¼ cup almond flour
• ¼ cup vanilla protein powder
• ¼ cup peanut butter protein powder
• ¼ cup smooth or crunchy peanut butter
• ¼ cup coconut oil (soft, but not melted)
• 2 Tablespoons honey or other liquid sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ⅓ cup freeze-dried strawberries

Instructions

1. In the work bowl of a food processor, add the almond flour, protein powders, and salt. Pulse a few times to combine.
2. Add the peanut butter, coconut oil, honey, and vanilla. Pulse for about a minute until the mixture is mostly combined.
3. Add the strawberries and continue to pulse until the berries are crushed up the dough pinches together well with your fingers without crumbling. If it's too crumbly, add a tablespoon or two of water until you reach a consistency where you can form the dough into balls.
4. Roll into roughly 19 balls. I used a tablespoon measuring spoon to scoop mine out.
5. These are best stored chilled for up to a week, but they can be left at room temperature for a few days. If your kitchen is too warm, they may get too soft and squishy.

Notes

1. I use PB Fit peanut butter protein powder. Costco usually has it for a great price. If you can't find it, just replace it with more vanilla protein powder. The peanut butter in the recipe should give it enough PB flavor.
2. If you substitute the vanilla protein for unflavored, unsweetened protein powder, you'll have to add more sweetener to compensate. The resulting flavor will also be very different.
3. You can use any kind of freeze-dried berries here or leave them out completely.
4. If you don't have a food processor, you could still make these by hand in a bowl with a sturdy spoon or by blending the mixture with your hands. Make sure the coconut oil is softened (but not melted) to make it easier to combine thoroughly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
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• 
  PBfit All-Natural Peanut Butter Powder Spread From Real Roasted Pressed Peanuts, 8g of Protein, 30 Oz
• 
  Cuisinart FP-12DCN Elite Collection 12-Cup Food Processor (Die Cast) with Bamboo Spoon and Chef Knife Bundle (3 Items)

Nutrition Information

Yield 19 Serving Size 1 ball
Amount Per Serving Calories 127Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 65mgCarbohydrates 5gFiber 2gSugar 3gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Peanut Butter Protein Bites appeared first on Perry's Plate.

These cookies combine two of my favorite cookie recipes -- peanut butter & oatmeal chocolate cookies into one, deliciously chewy cookie! They're also gluten-free, naturally-sweetened, and can easily be made vegan.

Friends, I was on a serious mission with these Gluten-Free Peanut Butter Oatmeal Cookies. I wanted them to be gluten-free and naturally sweetened AND chewy.

And not just delicious "for a gluten-free, naturally-sweetened cookie" but delicious, period.

After almost a dozen trial batches, I did it! I also hacked some dietary variations for you! There's a vegan option and a flourless version, too, similar to a monster cookie. And they all have simple ingredients you can easily find.

These cookies are SO good. They start off with that perfect cookie texture -- slight crisp on the edges and a gooey, soft center. As they cool (and get better the next day even!) they take on this ultra chewy texture. My favorite cookie texture.

Getting gluten-free cookies to be chewy is a challenge. The peanut butter and rolled oats help, but do you know what made the biggest difference in the cookies staying chewy for a few days?

Coconut sugar.

Yep. I made these several times with regular brown sugar and with coconut sugar and the coconut sugar cookies had the best texture by far!

I use this coconut sugar from Amazon (on subscription, even) and it's my favorite!

Coconut sugar is a great substitution for regular brown sugar and has a similar caramel-y taste.

Can I use another kind of natural sweetener?

Yes, if it's granulated. Don't use honey or maple syrup or it will throw off the moisture balance in the cookie dough. The wet ingredients and dry ingredients need to be in the correct proportion to get the texture right in the cookies.

What kind of gluten-free flour blend is best to use in cookies?

The other important ingredient is a gluten-free flour blend that works well in cookies. The Namaste gluten-free blend works beautifully. I find it at Costco, but you can also get Namaste gluten-free flour on Amazon.

If you have a gluten-free blend that replaces all purpose flour well, and you have used it successfully in cookies, then you'd be fine using it here.

Since gluten-free flour blends are all different and may have slightly different absorption rates, check the consistency of the dough if you use a different kind of gluten-free flour than what is recommended.

Either add a little more if the dough is too wet and sticky, or add a tablespoon or two of water or almond milk if the dough is too dry. The cookie dough should scoop easily without crumbling or sticking to your hands.

I don't recommend using almond flour since it won't absorb as much moisture as an all-purpose gluten-free blend would.

What kind of gluten-free oats should I use?

I'd recommend using gluten-free rolled oats or quick oats. I don't recommend using oat flour in this recipe to replace the rolled oats because it would change the texture quite a bit.

If you are concerned about these being completely gluten-free, make sure you buy packaged oats that specifically say "gluten-free" on the package. (Amazon has Bob's Red Mill GF Oats for a good price!)

Usually regular oats don't have much gluten at all (maybe just traces), but to avoid cross-contamination, buy them packaged.

What kind of peanut butter is best?

I used the Kirkland brand organic peanut butter sold at Costco. It's creamy (which I prefer), but you can use any chunky or creamy peanut butter you like. If you use natural peanut butter, be sure to stir it well, so you have a smooth consistency.

Can I use almond butter instead?

Sure! Use any nut butter you like, even cashew butter. Peanut butter has the strongest flavor, so the cookies will definitely taste different if you swap it out.

If you're avoiding nuts, try these with sunflower seed butter!

Do I have to put chocolate chips in them?

Nope! I love chocolate chips (or melts, or chunks of a dark chocolate bar) in my cookies, but this is optional.

Using butterscotch, caramel, or white chocolate chips would be a good option, too! Or you can leave them all out. They're great without baking chips, too.

If you're wanting to reduce the amount of sugar in these cookies, use low-carb chocolate or really dark chocolate. I love Lily's baking chips. They come in all of those flavors.

More tips for making these Gluten Free Peanut Butter Oatmeal Cookies:

Make sure your butter is room temperature and beat it REALLY well with the butter. And then with the sugar. Getting this all incorporated helps the texture of the cookies a LOT.

Bake these on rimmed baking sheet lined with parchment paper spaced a couple of inches apart. I like to use a cookie scoop.

Bake cookies just until the edges are set and the tops start to look dry. For me, this was exactly 9 minutes. If you bake them until they're golden brown, they'll be crispier and not as chewy later.

To keep them at their chewy perfection, store them in an airtight container at room temperature for up to a week for best results.

How to adapt these cookies to be vegan or flourless

To make Vegan Peanut Butter Oatmeal Cookies, use vegan butter or 100% palm oil shortening in place of dairy butter and replace the egg with either a flax egg or a chia egg. (Instructions for this are in the recipe card below.) I have not used coconut oil in these cookies and can't guarantee the outcome.

To make Flourless Peanut Butter Oatmeal Cookies, I included the adaptations in the recipe card at the bottom of the post. You can even use the adaptation for vegan cookies with this one, too, and it works well! This version has a stronger peanut butter flavor than the original recipe.

If you like this recipe, try one of these other delicious cookie recipes!

More Gluten-Free Cookie & Bar Recipes on Perry's Plate:

Paleo Chocolate Chip Cookies with Sea Salt - A grain-free version with a hint of sea salt! These are my favorite paleo chocolate chip cookies.

Gingerbread Latte Cookies - Soft and chewy ginger cookies with a pop of coffee. Don't want the coffee? Try my original Gluten Free Ginger Cookies.

Paleo Samoa Cookie Bars - These are a grain-free, dairy-free, and NUT-free cookie bar inspired by Samoa Girl Scout Cookies.

Flourless Peanut Butter & Jelly Bars - PB&J is a classic combo and fabulous in these gooey cookie bars.

Maple-Glazed Apple Cookies - These aren't gluten-free as written, but I bet they'd be great using the Namaste flour blend!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gluten-Free Peanut Butter Oatmeal Cookies (Vegan option)

Yield: About 2 ½ dozen

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These chewy, delicious Gluten-Free Peanut Butter Oatmeal Cookies have rich pools of melted chocolate and can be made vegan friendly! Using coconut sugar in place of brown sugar helps these cookies to be super chewy for a few days after, too.

Print

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup smooth peanut butter
• 2 cups coconut sugar
• 2 eggs
• 2 cups gluten-free rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon sea salt
• 1 cup gluten-free flour blend (I use Namaste for these)
• 1 cup dark chocolate chunks or melts

Instructions

1. Preheat oven to 350 degrees F. Line a couple of baking sheets with parchment paper or prep them with nonstick spray.
2. Put the softened butter and peanut butter in a large bowl (or the mixing bowl of a stand mixer). Beat for 3-4 minutes until no lumps remain. Add sugar and beat for another 3-4 minutes.
3. Add the eggs, one at a time, and beat for about 30 seconds after each.
4. Add the oats, baking soda, cinnamon, salt, and flour; beat them all together just until the flour is incorporated.
5. Stir in the chocolate chunks.
6. Scoop out the dough into 1 ½-2 inch balls and put them on a cookie sheet a couple of inches apart.
7. Bake for 8-9 minutes until they have spread and the tops look slightly dry. Don't bake them until the edges are browned or they'll be crispy instead of chewy.
8. Let them cool for 5 minutes before transferring them to a wire cooling rack. Store them in a lidded container at room temperature. Best eaten within a week.

To make these cookies vegan: Use 100% palm shortening in place of the butter and 2 chia or flax eggs in place of the regular eggs. To make ONE chia/flax egg, mix 1 Tablespoon chia seeds (or 2 Tablespoons milled flaxseed) with ¼ cup of water. Let it sit for 10 minutes until it becomes gelatinous. Add the mixture to the recipe like you would a regular egg.

To make these cookies flourless and eggless: Omit the flour, use 1 cup of peanut butter and 3 cups of oats. You can also take this a step further and make them vegan by using palm shortening and chia eggs.

Notes

1. You can use chunky peanut butter if you like. I just prefer smooth.
2. If you'd rather not use coconut sugar, you can use regular brown sugar. They won't be quite as chewy the next day, but they'll still be tasty.
3. I use Namaste brand gluten-free flour blend because it works really well in cookies. (linked below)
4. I linked to the coconut sugar I use as well. I have this on my Amazon subscription and it's my favorite.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened
• 
  Bob's Red Mill Gluten Free Old Fashion Rolled Oats, 32-ounce (Pack of 4)
• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 24 Ounce
• 
  Cookie Scoop Set

Nutrition Information

Yield 36 Serving Size 1 cookie
Amount Per Serving Calories 153Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 102mgCarbohydrates 21gFiber 1gSugar 14gProtein 2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chewy Gluten-Free Peanut Butter Oatmeal Cookies (Vegan option) appeared first on Perry's Plate.

I feel like Thai inspired curry is one of those meals where you can use whatever meat and vegetables you have on hand and make a fantastic meal.

Just keep a few key ingredients on hand and you can make Thai chicken curry whenever you want!

What Thai Curry Paste to use?

Thai Kitchen

The most readily available curry paste I've found is Thai Kitchen brand curry paste.

It's affordable, keeps for a long time after you open it and is packed with ginger and herbs and some key ingredients for Thai curries that are a little harder to find -- like lemongrass, galangal, and kefir lime leaves -- but don't have any vegetable oils or additives or strange ingredients.

You'll notice on the label that it has a high heat rating (both the red and green pastes are rated high), but they actually aren't that spicy. I mean, I use a whole jar in this recipe and my kids didn't complain.

Mae Ploy

Another kind of curry paste that I use is Mae Ploy curry paste. I found this at an Indian spice market here in Boise and I like the flavor of these curry pastes more than the Thai Kitchen ones.

I noticed they sell it on Amazon! I even found a 4-pack of Mae Ploy curry pastes in different flavors. Definitely getting that one when I run out. And I love the clean ingredients in this paste, too.

The downside(?) to this one is that they have a lot more heat than Thai Kitchen curry pastes. But only a downside if you're feeding spice-sensitive people.

I usually add a shake or two of sriracha to my curry, but when I use Mae Ploy, it doesn't need it.

Let's talk about these meatballs. They're flavored with a bunch of ginger, some green onions, and a glob or two of peanut butter.

Yeah, peanut butter. It's super tasty and acts as a binder and keeps them soft so you don't need an egg.

Can I use a different kind of meat?

Sure! Ground turkey works well. Ground pork would be good in this as well. You could even use chunks of chicken breast, thighs, or even shrimp.

If you use shrimp, add them at the end so they don't overcook.

One thing to know about curry pastes -- it's a good idea to "fry" them in oil before you add the rest of the ingredients.

It allows the flavors to deepen and "bloom", if that makes sense.

Tips for making Thai Peanut Curry more quickly

• Make the meatball mixture ahead of time and store it in the fridge until you're ready to form them.
• Chop the vegetables while the meatballs are browning.
• Get the rice started while the curry is simmering. I use my Instant Pot and when I set my rice for 8 minutes while the curry is simmering, they're done at the same time!

What to serve with Thai Peanut Curry?

Most of the time I serve all kinds of curry with steamed jasmine rice.

If you're avoiding grains, you can throw a batch of Roasted Cauliflower Rice into the oven while the curry cooks. I buy the frozen riced cauliflower at Costco and toss a bag with oil and sprinkle with salt before roasting it at 450.

If you enjoy this recipe, try some of my other Thai-inspired curry recipe!

More Thai Curry recipes on Perry's Plate

Easy Thai Chicken Curry for Instant Pot -- This one is made with chunks of chicken and comes together easily in your pressure cooker.

Quick Thai Fish Curry & Coconut Rice -- A quick skillet curry with flaky white fish using my Thai Spice Blend instead of curry paste!

Thai Green Curry Zoodles with Shrimp -- A knock off of one of my favorite dishes at Noodles Cafe! Perfect for a light summertime meal.

Thai Shrimp Curry with Summer Squash -- If you have some extra time on the weekend, this is a good project meal. A delicious summertime curry with a HOMEMADE green curry paste.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Chicken Meatball Curry

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Thai-inspired curry has tender veggies and ginger chicken meatballs simmered in a rich coconut curry sauce!

Print

Ingredients

For the meatballs:

Toggle ingredient group

• 1 pound ground chicken or turkey
• 2 thinly sliced green onions
• 2 Tablespoons minced fresh ginger (or 2 teaspoon ground ginger)
• 4 Tablespoons smooth peanut butter
• ½ teaspoon sea salt

For the curry:

Toggle ingredient group

• 3-4 Tablespoons coconut oil
• ½ medium onion, diced
• 3-4 Tablespoons Thai curry paste (any kind)
• 1 13 oz can full-fat coconut milk
• ⅓ cup smooth peanut butter
• ½ cup coconut sugar
• 1 ½ Tablespoons fish sauce
• ¼ cup freshly squeezed lime juice
• 1 teaspoon sea salt
• 3 cups chicken or vegetable broth
• 2 cups sliced zucchini (½-inch pieces)
• 2 cups sliced carrots (½-inch pieces)
• Steamed rice and fresh chopped cilantro, for serving

Instructions

1. In a medium bowl, combine the meatball ingredients and mix well.
2. Heat the coconut oil in a large skillet over medium-high heat. When the oil is very hot (but not smoking), add scoops of the ground chicken mix using a cookie scoop or a large spoon. They should be roughly 1 ½ inches across.
3. Leave the meatballs alone for a couple of minutes until you can see that the bottoms are turning golden brown. Use a firm spatula to flip them and brown the other sides. They don't need to be cooked all the way through.
4. Transfer the meatballs into a large bowl. While the oil is still hot, add the onion and cook for 2-3 minutes or until it softens.
5. Add the curry paste and cook for a minute while stirring it around. Add the coconut milk and peanut butter and whisk to remove any lumps.
6. Add the coconut sugar, fish sauce, lime juice, salt, broth, vegetables, and browned meatballs.
7. Bring the curry to a boil and let it cook at medium heat at a low boil for 15-20 minutes, uncovered, until it it isn't as soupy looking and the sauce has thickened.
8. Taste, and add more salt or lime juice if necessary.
9. Serve immediately over steamed rice with a sprinkle of fresh cilantro.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mae Ploy 14 Ounce Curry Paste 4 Flavor Variety Pack, Pack of 4
• 
  Thai Kitchen Curry Paste Combo Pack, Includes 1 Each of Red and Green Curry with Aromatic Spices, 4 Ounce, Pack of 2

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 619Total Fat 40gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 16gCholesterol 124mgSodium 1134mgCarbohydrates 32gFiber 3gSugar 16gProtein 37g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Peanut Curry with Ginger Chicken Meatballs appeared first on Perry's Plate.

Have you ever had those 3-ingredient peanut butter cookies? They were super popular online a while back.

I used that dough concept and made some Flourless Peanut Butter & Jelly Bars! I mean, you can't go wrong with PB&J.

Did you know I didn't like PB&J until I was an adult? Until about... 5 years ago. Weird, right?

Can you use a different kind of nut butter?

My goal for these was to have a PB&J bar that was flourless, naturally sweetened, and relatively paleo-friendly.

Usually peanuts & peanut butter aren't paleo, so you can swap out the nut butter if you like!

What kind of jelly should I use in these bars?

Let's talk about jelly & jam for a minute. Technically these are peanut butter and jam bars, but that doesn't sound as good as peanut butter and jelly.

If you've ever hunted for naturally-sweetened jam, let me know if you find any because I have never seen any in the wild. (I also haven't hunted that much, but still.)

If you want these to be refined sugar-free, you're going to have to make some jam. That's one of the tricky things about trying to prepare paleo-friendly things -- you've got to make some components from scratch.

LUCKILY making jam is super easy and doesn't require boiling canning jars.

I love using Julia's Strawberry Chia Seed Jam. It only takes a few minutes to cook up and just a couple of hours to thicken.

What sweetener should I use in the dough?

I used coconut sugar in the dough which turns these a rich, golden brown, but I love the flavor.

Other suggestions: granulated monkfruit or erythritol, swerve, or maple sugar.

Don't use a liquid sweetener because it would severely affect the consistency of the dough.

Also don't use a concentrated sweetener like stevia. You need the bulk from the granulated sweetener to get the texture of the dough just right.

I hope you love these flourless peanut butter & jelly bars as much as I do!

More Paleo Dessert Bar Recipes on Perry's Plate

Here are a few more grain-free, naturally sweetened dessert bars for you:

These Paleo Samoa Cookie Bars are DELISH and bonus -- there are NO nuts in this recipe! These Girls Scout cookie knock offs are such a great grain-free dessert.

Save some leftover cranberry sauce from Thanksgiving and make some Paleo Cranberry Orange Bars!

If you're wanting something rich and fudgy, make some Paleo Chocolate Chip Fudge Bars. They remind me of the swirled oatmeal fudge bars I ate as a kid.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Flourless Peanut Butter & Jelly Bars

Yield: Makes 9 squares

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

These PB&J bars only have FIVE ingredients! I love how the coconut sugar gives them a little caramely flavor. You can use any jam or jelly you like, too. Prep time is quick, so you can have these ready to go in under an hour.

Print

Ingredients

• 1 cup peanut butter
• 1 cup coconut sugar
• 1 egg
• 1 Tablespoon vanilla extract
• Pinch of salt
• 1 cup strawberry jam or jelly (see note)

Instructions

1. Preheat your oven to 325 degrees F. Grease a 8-inch square baking dish with non-stick spray.
2. Add the peanut butter, sugar, egg, vanilla, and salt into a medium mixing bowl. Beat everything together with a hand-held mixer until thick and crumbly and thoroughly combined.
3. Press ⅔ of the peanut butter dough evenly into the baking dish. Spread the jam over the dough layer and then sprinkle the remaining crumbly dough over the jam
4. Bake on a center rack in the oven for about 35 minutes or until the edges of the dough are golden brown.
5. Let the bars cool until you can handle the pan with bare hands before slicing and serving. We like them best after they've been chilled for a few hours.

Notes

Nat's Notes:

1. This recipe was intended to be naturally sweetened as well as grain-free to make them paleo-friendly. Finding naturally sweetened jam can be nearly impossible. I recommend using The Roasted Root Strawberry Chia Seed Jam in this recipe. (That's what I usually use!) It's only 15 minutes of prep and a few hours of chilling, so it's easily made quickly the night before you make these bars.
2. If you'd rather use regular brown sugar or another granulated sweetener, feel free to do so.

Disclaimer: This post may contain affiliate links. Purchases made using these links allows my content to remain free and doesn't cost you any extra.

The post Flourless Peanut Butter & Jelly Bars appeared first on Perry's Plate.