Flourless Peanut Butter Cookies Recipe

Reviewed on Feb. 07, 2013 by tbrown505

I use this resipe always in a pinch. So easy and fast. Can't believe how I used to make them with tons of ingredients.

Reviewed on Jan. 02, 2013 by kerrynjames

I was looking for a gluten-free cookie recipe to make for a friend. This worked well and the cookies are tasty for being so simple. One thing that really helped was to chill the dough before rolling it into cookies... it made it less sticky and much more manageable. Also, I'd probably only cook them for about 11 minutes.

Thanks for the recipe!

Reviewed on Dec. 21, 2012 by vandej@msn.com

I made them with extra chunky peanut butter and they were hard to roll, but they turned out okay. Need to let them cool on the sheet or they will crumble when you lift them off. think I will make them with half creamy next time or reg crunchy. I have some cousins who are gluten free so this looked like an easy recipe. for larger amount 2 eggs 2 cups PB and 2 cups sugar works also.

Reviewed on Nov. 21, 2012 by khupp1231

I made these for my father who is a diabetic. He can't get enough of them. In order to keep the dough from sticking to my hands, I very lightly dusted the dough with a touch of powdered sugar.

Reviewed on Sep. 16, 2012 by Danerlea

Although these cookies tasted ok I much prefer other PB cookie recipes that I have.

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!!

Reviewed on Apr. 29, 2010 by ronayne

After reading the reviews about these cookies I made them today. My oven runs hot so I set temperature at approx. 335 degrees. ALSO: Baked them for 7 minutes. They came out perfectly with these adjustments which is why I rated them excellent. After cooling they are very crispy. Honestly though I wasn't crazy about the taste but if you're gluten free they're not bad.

Reviewed on Mar. 12, 2010 by gablerfive

Great cookie!! Taste great and easy to make...only 3 ingredients. The whole family enjoyed them. I like the fact that this cookie has 6grams of protein per serving.

Reviewed on Feb. 01, 2010 by CherylShumaker

This recipe was good - nice, easy gluten-free recipe. I made them again and added 2 TBSP of sour cream and 1 cup semi-sweet chocolate chips and they make a very moist, chewy cookie!

Reviewed on Jan. 02, 2010 by leslieoden

This simple recipe makes about 20 yummy cookies. 18 minutes is too long to bake them, though. 12 minutes was perfect in my oven. Kids loved 'em!

Reviewed on Dec. 14, 2009 by Fatnan

I've already rated this and stated that my daughter use to make these cookies in her teens. Just a note when baking them, 10 minutes is the limit. If you go longer, they'll burn. When cooled they'll be crunchy. To soften them up place in microwave about 10 to 15 seconds per cookie.

Reviewed on Sep. 11, 2009 by denverjensen

Good, but I cooked for 16 minutes at 350 and they got burnt on the bottom!