Flourless Peanut Butter Cookies
Total TimePrep: 15 min. Bake: 20 min.
- 1 large egg, beaten
- 1 cup sugar
- 1 cup creamy peanut butter
- In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
- Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Nutrition Facts2 each: 197 calories, 11g fat (2g saturated fat), 18mg cholesterol, 105mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 6g protein.
Jul 7, 2018
Our son is gluten free so this easy recipe with just a couple of ingredients are perfect for me to make for him. Simple and delicious not only for gluten free family and friends but these cookies were enjoyed by all!
May 19, 2018
These are so easy to whip up- I make mine small and cook them for 10-11 minutes and they are perfect.
Apr 11, 2018
Tried making this for the first time yesterday. Followed the directions pretty closely and since I read the comments beforehand I added vanilla extract to the mixture. I put chocolate chips in a circular mound in the middle and I think that’s what made it taste much better. I like this recipe because it’s easy and pretty inexpensive to make. I was told it was too rich and “like a whole meal” by the first person I had try it. I like the flavor and it looks and tastes like a peanut butter cookie. If you don’t like peanut butter you probably should not make this. Would recommend trying this recipe because it is almost foolproof.
Apr 1, 2018
OK, but not great. Seemed a little bland. Needed salt? I added vanilla, but not enough. Also only needs to bake 10-12 minutes. Peanut butter cookies made with gluten free flour taste better, I think.
Apr 1, 2018
I made these with chunky peanut butter and topped it with a few chocolate chips. Very easy to make and tastes wonderful.
Jan 22, 2018
I am glueton free and am going to try this recipie ...it sounds good
Nov 26, 2017
I have been making these Peanut Butter cookies since the 90s and they are the best PB cookie recipe I have ever tried. I did make a couple alterations, I add 1 tsp of vanilla for the flavor and I bake for only 10-15 minutes (usually 12 minutes). They are soft and chewy, never crumbly and NEVER gritty (no idea what would make this cookie gritty as one comment said unless she added to much sugar and or coarse sugar and under baked). When I have baked them longer (because I forgot to set the timer) they are crunchy but not crumbly and they haven't fallen apart.. Oh and they make for a really great Ice Cream sandwich too, because the cookie is soft, you don't break your teeth when you eat it, YUM.Everyone that has ever tried this cookie has loved or at the very least liked them, even people that aren't that fond of peanut butter. Yes this recipe is that good. You really need to try it, but don't bake it for the 18 minutes that's just to long.
Nov 25, 2017
Instead of using sugar, substitute the same amount of Splenda or other sugar substitute. Voila! You have a great treat for Diabetics.
May 1, 2016
My daughter has a gluten allergy, this is a great option for her!
Apr 13, 2016
I made these with 1/2 c. Truvia Baking Mix instead of sugar. I also added a tsp. baking soda and the texture was better.
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