Flourless Peanut Butter Cookies Recipe
- 1 egg, beaten
- 1 cup sugar
- 1 cup creamy peanut butter
- 1. In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
- 2. Bake at 350° for 18 minutes. Remove to a wire rack to cool. Yield: 2 dozen.
2 each: 197 calories, 11g fat (2g saturated fat), 18mg cholesterol, 105mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 6g protein.
Reviews for Flourless Peanut Butter Cookies
"My daughter has a gluten allergy, this is a great option for her!"
"I was really skeptical about only 3 ingredients but they're good! I also used brown sugar and cut it down to half a cup and put one chocolate chip on top."
"very good couldn't believe the really peanut butter taste with no flour will make again"
"Very easy to make, and extremely delicious!!! Took to a party, and there were only four left over, and I left them there, as well. So very yummy!!!"
"This recipe is so simple, yet so good! The peanut taste really comes through. I normally use chunky peanut butter and just roll them into balls between my palms. They never last long around my house!"
"We have been using this exact recipe in my family for as long as I can remember! I thought it was our little secret until I married and found that this was also my husband's Granny's go to peanut butter cookie recipe. These cookies never fail!!!"
"I thought this recipe was great. Instead of rolling the dough into balls, I used a small cookie scoop. Worked good with the sticky dough. Will definitely be making these again and again!"
"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."
"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!"
"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."
"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."
"Although these cookies tasted ok I much prefer other PB cookie recipes that I have."
"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."
"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."
"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!!"
"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!"
"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."
"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.)"
"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."
"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"
"Baked for 15 min instead. easy recipe if in a hurry."
"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."
"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!"
"Good, but I cooked for 16 minutes at 350 and they got burnt on the bottom!"