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When my mother (who's now a great-grandmother) gave me this recipe about 15 years ago, I was skeptical, because it calls for only three ingredients and no flour. But since then I've never had a failure, and I make them all the time!
Nutritional Facts 2 cookies equals 197 calories, 11 g fat (2 g saturated fat), 18 mg cholesterol, 105 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Flourless Peanut Butter Cookies in Grandma's Great Desserts Cookbook , p88
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Reviewed on May. 06, 2012 by shellym2
Made it the first time as directed. Too sweet for me, so next time made it with c 1/2 cup sugar and 1/2 tsp vanilla, oh and used crunchy peanut butter. Baked at 350 for 13 min. perfect.
Reviewed on Jan. 18, 2012 by mthorton2006
I was really skeptical about making cookies without flour. I decided to try it and they are surprisingly good.. I mean really good. They are soft, smooth and chewy without the grainy texture. I don't know how you would criss-cross them with a fork as the dough is really sticky and hard to work with. I just plopped tablespoons full of dough onto the sheet. I baked them @ 350 for 14 minutes. I tried doing it as the other reviews stated (375 for 8 minutes or so) and my bottoms burned and the middle was not done.Perfect at 350 for 1 minutes. You'll just have to experiment to see what works best for you. They are really good though and deserve a try.
Reviewed on Jan. 11, 2012 by kealiegrimm
I did what was suggested by someone and preheated my oven to 375. I cooked my cookies for 8 minutes. They were so good!! Soft and chewy. Will deff be making this again. My kids loved them and so easy!!
Reviewed on Oct. 29, 2011 by katie7287
I decided to try these by reading others comments. My husband LOVES these cookies! He said it was the best pb cookies ever. He can't stop eating them! I only cooked mine for about 8 mins with my oven and my batch made about 14 cookies. I think I am going to have to make another batch!
Reviewed on May. 01, 2011 by yayheaven
I added 2Tbsp sour cream, and substituted splenda for sugar. These cookies had no adhesion and flaked and crumbled and I'm not sure if it was that they were undercooked? After reading others reviews to cook it for just over 10 minutes, I tried this myself and the cookies came out undercooked. I will try it again cooking them longer, and hopefully be able to gauge when they are really done. I have no idea how to tell what they will look like when they are ready! The taste of them is fine. Will probably be better when cooked all the way through.
Reviewed on Feb. 19, 2011 by weluvckg
We have used this recipe for a couple of years. Since we love peanut butter, and really like the flavor; which is very peanut buttery. I have used natural peanut butter with good results. I only bake them for 8 minutes, but bake them at 375. They are not hard. (To keep soft cookies from hardening in the container, put in 1/2 a slice of bread. Sounds weird, but works.)
Reviewed on Jan. 15, 2011 by CooksToRelax
Just made these for my grandkids. They are good, but I found the dough very sticky and difficult to work with. Once we got by that they baked in 10 minutes. Next time I will try adding a little flour. Good if you are short on ingrediants and time.
Reviewed on Nov. 11, 2010 by euge1
great recipe i used the sour cream like the other lady suggested but the choc chips made them tooo sweet...next time will try just the way the recipe says
Reviewed on Oct. 03, 2010 by tinker159357
Baked for 15 min instead. Easy recipe if in a hurry.
Reviewed on Oct. 02, 2010 by marabug
Very simple and quick, for something different I used 3/4 cup peanutbutter and 1/4 cup Nuttella hazelnut spread for a little chocolate flavor. Great to make with kids!!
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