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Nutrition Facts

  Servings Per Recipe: 20
  Serving Size: 1 serving

Amount Per Serving
  Calories 118.9
  Total Fat 6.8 g
      Saturated Fat 1.4 g
      Polyunsaturated Fat 1.8 g
      Monounsaturated Fat 3.2 g
  Cholesterol 10.6 mg
  Sodium 126.3 mg
  Potassium 89.5 mg
  Total Carbohydrate 12.5 g
      Dietary Fiber 0.8 g
      Sugars 10.0 g
  Protein 3.6 g
  Vitamin A 0.3 %
  Vitamin B-12 0.4 %
  Vitamin B-6 3.1 %
  Vitamin C 0.0 %
  Vitamin D 0.3 %
  Vitamin E 6.5 %
  Calcium 0.6 %
  Copper 0.9 %
  Folate 2.7 %
  Iron 1.5 %
  Magnesium 5.2 %
  Manganese 2.9 %
  Niacin 8.7 %
  Pantothenic Acid     1.4 %
  Phosphorus     5.2 %
  Riboflavin 1.7 %
  Selenium 2.6 %
  Thiamin 0.8 %
  Zinc 2.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Gluten Free Peanut Butter Cookies

View the full Gluten Free Peanut Butter Cookies Recipe & Instructions
Submitted by: COWLVRSHELL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Gluten Free Peanut Butter Cookies

76 calories of Peanut Butter, smooth style, with salt, (0.05 cup)

38 calories of Granulated Sugar, (0.05 cup)

4 calories of Egg, fresh, whole, raw, (0.05 large)

0 calories of Baking Soda, (0.05 tsp)


Nutrition & Calorie Comments  

I just made these. I added a tsp of vanilla, and some chocolate chips. I also used 3/4 of sugar in the raw instead of white sugar. They are super tasty, and took care of my craving! Submitted by:
GORODA

(7/12/13)
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Good, I used crunchy PB and added 2 tablespoons of nutella and it was simply amazing. I didn't add the baking powder as a lot of reviews suggested below. Perhaps could reduce the amount of sugar though. Submitted by:
HEXLYNIA

(6/8/13)
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I make a similar version: 1 C white sugar, 1 C brown sugar, 2 eggs, 1 18 oz jar of peanut butter. Fork smash, bake 9-11 min @ 225. Makes 40-ish with a small cookie-dough dropper. Let cool 5 min before removing, then cool on wire rack. Submitted by:
MELANIEHARPER

(3/12/13)
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Excellent recipe and cheap .....Yea!!! I also made a batch with coconut sugar and chunky peanut butter for another version of this excellent and simple recipe. Submitted by:
ROY1101

(3/6/13)
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I've been making these cookies for 20+ years and they have always been a big hit! Never use crunchy and sugar substitute changes the consistency and they fall apart. Yummy!!! Submitted by:
SANDERS6466

(12/30/12)
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I have been making these cookies for several years. Like other reviews I have never used baking soda in mine. I did like a couple of the ideas I saw in some other reviews, add 1 t vanilla or use brown sugar. Definitely bake for a shorter amount of time, 10 min max, or they will be overcooked. Submitted by:
DEMELZAPOLDARK

(9/27/12)
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Read the comments & went with a few suggestions...no soda & 1 cup brown sugar....yummy! Thanks for sharing. Submitted by:
DANI39

(8/9/12)
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I've made these with 1/2c brown sugar, 1/2c white sugar and 1c PB. They're often crumby, but that makes them a hit at work since they can't easily take a whole cookie. Adding the egg makes them chewy, but they do stay together. Haven't tried baking soda, but original recipe I found had it, no egg Submitted by:
RINLYN

(7/20/12)
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I need diabetic recepies,no sugar
Submitted by:
FREEDORI

(6/29/12)
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I used brown sugar. They are awesome. It's was nice to eat a yummy gluten free cookie. Submitted by:
MJPLOWER

(5/19/12)
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It was a hit with my kids too. Very yummy! Oh, and I substituted Splenda for the sugar. Submitted by:
KAVERWEY

(5/8/12)
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Ok, just made 'em. I had one that broke coming off the sheet, hahaha, really really good. I used light brown sugar. Thanks for sharing, I even invested in a cookie scoop :) This was almost too easy! Submitted by:
LIZ_MURDER

(3/19/12)
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By substituting Chocolate PB2 and using brown sugar, I found the calories dropped 53g and fat 6g! Submitted by:
KELLYDRESCHER

(10/14/11)
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I make this same recipe but I call them 1,2,3 peanut butter cookies as they have 3 ingredients, 1 C. sugar, 1 C. PB, 1 egg. I do not use baking soda.

Brown sugar makes them more chewy, white sugar makes them more crisp, and splenda makes them crumble.
Submitted by:
MRSDOLL1

(9/3/10)
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you can use splenda blended sugar for some calorie savings Submitted by:
MEDIAMOM1

(8/16/10)
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One cup sugar? Makes 20 cookies? How is this good for a diet page!?! Submitted by:
SPOOKYANDROMEDA

(5/19/10)
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I've been making these for quite awhile for a group social, where someone is on a gluter free diet. I always use half sugar and half splenda to reduce the calories. They are great. Submitted by:
LENNY124

(5/5/10)
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try it with almond butter instead of peanut butter and substitute sugar with Sucanat for an organic version! Submitted by:
FOXYNAILCHIC

(5/5/10)
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TO MUCH SUGAR, NOT GOOD FOR DIABETICS. Submitted by:
SADIEDOLORES

(5/5/10)
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(For gluten free with no sugar issues these are good). My previous comment did not have the full web address about Splenda:
http://www.womentowomen.com/healthyweigh
t/splenda.aspx
Submitted by:
ALLIEINSHAPE

(5/5/10)
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sounds good.
what is the calorie count if you use splenda?
Submitted by:
KITT52

(3/28/09)
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Wow great cookies I used 25% less fat Peanut Butter and 1/2 & 1/2 splenda and sugar But will try just splenda next time Thanks great recipe Submitted by:
CHERIE09

(11/3/08)
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I've been making these for a few weeks now. I have never put baking soda in them though. Just the PB, sugar and 1 egg. Def take them out a little early cuz they are nasty if over cooked. My toddler love them and is allergic to diary. She actually helps me make these. Submitted by:
ABIGAILSMOMMA

(9/18/08)
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