These cloud cookies are light, fluffy, powder-free peanut butter cookies made from just four ingredients. The best portions are extremely healthy, 100% gluten-free, dairy-free, low sugar.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180°C). Arrange large baking sheets with parchment paper. Fill the paper onto the paper and apply cooking oil spray. Please put it aside.
Add the eggs to a large mixing bowl. Using an electric beater, beat the eggs at high speed for about 45 seconds using a stand mixer whisk.
Stop the heartbeat and add peanut butter, maple syrup and baking powder.
Whisk again at medium high speed until a sticky batter is formed. It should look like creamy caramel.
Using a lightly greased cookie dough scoop, grab 1 tablespoon of the dough and release it on the prepared baking sheet, leaving one inch of space between each cookie. I made a 9. The cookies spread out a lot, giving them space between them, preventing the cookies from touching each other.
Bake cookies at 350°F (180°C) for 11-13 minutes, with the edges golden and the top crackling.
Cool on a baking sheet for 10 minutes, then transfer to a cooling rack.
Note 2: Almond butter or sunflower seed butter can also be used.
Note 3: Or other liquid sweeteners, such as honey, coconut nectar, or sugar-free maple-flavored syrup.
Storage: These cookies can be kept in a fridge airtight container for 3-4 days or frozen for up to 3 months.
Serving: 1 cookiecalorie: 108.9 kcal (5%)carbohydrates: 7.2 g (2%)fiber: 0.7 g (3%)Online carbs: 6.5 gprotein: 3.9 g (8%)fat: 7.9 g (12%)Saturated fat: 1.6 g (10%)Polyunsaturated fat: 1.9 gJanuary Saturated Fat: 3.8 gTrans Fat: 0.002 gcholesterol: 20.7 mg (7%)sodium: 140.5 mg (6%)potassium: 101.1 mg (3%)sugar: 4.9 g (5%)Vitamin A: 30 iu (1%)Vitamin B12: 0.05 µg (1%)Vitamin D: 0.1 µg (1%)calcium: 55.4 mg (6%)iron: 0.4 mg (2%)magnesium: 26.2 mg (7%)zinc: 0.5 mg (3%)
Ingredients and alternatives
To make this recipe, you need four simple, healthy ingredients. Here’s how to choose and replace them:
Big eggs – This binds to ingredients and contributes to the light, fluffy texture of cookies when beaten. Using room temperature eggs is better. Baking Powder – This is an inflating agent that gives these cookies the characteristic swelling and cloud-like texture. Peanut Butter – Natural peanut butter offers the main flavor, richness and some bindings. You can also use almond butter or sunflower seed butter for a variety of flavor profiles. Maple Syrup – This liquid sweetener adds moisture and sweetness. Other liquid sweeteners are also available, such as honey, coconut nectar, and sugar-free maple-flavored syrup.
How to make cloud cookies
These cookies are very easy to whip. It is in the photo.
Pour the eggs into a large bowl and beat until they are pale and fluffy.
Add the other ingredients and whisk until soft batter.
Scoop out the batter and place the dough balls on a baking sheet lined with parchment.
Bake cloud cookies at 350°F (180°C) for 11-13 minutes.
Carine baking tips
Let me share some tips for the perfect cloud cookie.
Beat the eggs well – Beat the eggs until they become fluffy, foamy and lighter in color. This step is important to achieve a light texture for these cookies. The more bubbles there are, the fluffy they become! Room Temperature Eggs – Large eggs that were at room temperature for about 20 minutes can improve the volume when beaten. Nut Butter Types – Create different cookie flavors with each baking using different nut butters. I tried peanut butter, almond butter, cashew butter and sunflower seed butter. Add Chocolate Chips – Stir in the dough with 2-3 tablespoons of mini chocolate chips and add a nice combination of peanut butter chocolate flavors. Make them a space – these cookies are spread out quite a bit during baking, so leave plenty of space between each one to prevent them from blending. Lightly Oil Scoop – A lightly oiled cookie dough scoop will help your sticky batter to be easily released on a baking sheet. Cool on a sheet first – cool the cookies on a baking sheet for a few minutes before transferring to a cooling rack.
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About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
