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Nutrition Facts

  Servings Per Recipe: 36
  Serving Size: 1 serving

Amount Per Serving
  Calories 67.9
  Total Fat 3.7 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 1.8 g
  Cholesterol 6.0 mg
  Sodium 21.8 mg
  Potassium 0.1 mg
  Total Carbohydrate 6.9 g
      Dietary Fiber 0.4 g
      Sugars 5.8 g
  Protein 1.7 g
  Vitamin A 0.2 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.0 %
  Vitamin C 0.0 %
  Vitamin D 0.0 %
  Vitamin E 0.0 %
  Calcium 0.1 %
  Copper 0.0 %
  Folate 0.0 %
  Iron 0.6 %
  Magnesium 0.0 %
  Manganese 0.0 %
  Niacin 0.0 %
  Pantothenic Acid     0.0 %
  Phosphorus     0.0 %
  Riboflavin 0.1 %
  Selenium 0.0 %
  Thiamin 0.0 %
  Zinc 0.0 %


*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 No Flour Peanut Butter Cookies (Gluten-free)

View the full No Flour Peanut Butter Cookies (Gluten-free) Recipe & Instructions
Submitted by: BRITTLE93

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 No Flour Peanut Butter Cookies (Gluten-free)

44 calories of Smucker's Natural Creamy Peanut Butter, (0.44 tbsp)

23 calories of Granulated Sugar, (0.03 cup)

2 calories of Large Grade A White Egg ( 1 Serving = 1 Egg 50g), (0.03 serving)


Nutrition & Calorie Comments  

my batch stuck to my baking tray - will use paper next time. they are too sweet for me to have around, but I may take some of the tips below and add some oatmeal and stuff for more of a cookie body, and cut the sugar right down. Submitted by:
RAWCOOKIE

(12/15/13)
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I made these with 1/2 sugar and 1/2 splenda, and was surprised at the nice consistency. I only got 13 balls though, so mine are thick though I did flatten them some, and took 15 mins to bake @ 350. They are nice with tea, and my version is chewy. Will add vanilla and a pinch of salt next time. Submitted by:
JOANIE69

(12/2/13)
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Hy, can you tell me please if the sugar can be substituted with maple syrup?
Thank you.
Submitted by:
JUSTIMEEM

(12/2/13)
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I have made these many times for my GF daughter and they are really good. I try to cut the sugar back to 3/4 of a cup and it doesn't seem to affect the end product. You definitely have to watch portion control and they get crumbly after a few days. We freeze them take them out as needed. Submitted by:
ITSASUNNYDAY

(12/2/13)
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What is the carb count if you exchange the sugar for Splenda? Does anyone know? Submitted by:
PLW1009

(10/27/13)
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made today! I will have trouble keeping some for my husband! just delish!
I used Jiff PB and Raw sugar! thanks for a great recipe..
Submitted by:
JOJONORMAND

(10/7/13)
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I swapped out truvia for the sugar. My grandson, age4, critiqued me and said they were "really bad gramma". LOL His daddy who is also dieting tried them and said, "they're not that bad". I think the next batch I will definitely add vanilla, maybe some oatmeal and try splenda brown sugar. Submitted by:
FANTASM01

(9/18/13)
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I use chunky Jif and cut back the sugar to 1/4-1/2 cup of sugar. The secret for a well formed cookie is to beat the dough until it holds together (I use a stand mixer). This recipe make about 12 real sized cookies, that are about 2-2.5 inches in diameter. Bake at 350 for 9 minutes. Submitted by:
SOAPSANDROPES

(9/18/13)
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I tried these for a friend and they are really good! I am more interested in using Truvia or for myself, tho--Do you use the same amount as sugar? I made a SF PB cookie recipe not long ago and it had waaaaay too much Splenda---they had a terrible taste and after-taste. Submitted by:
SOMOMOM

(9/18/13)
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One cookie my husband asks for! I use Splenda for baking, but Sugar Twin Brown Sugar is great, too, tastier than the Splenda brown sugar mix that has an aftertaste. Sugar Twin in the box doesn't have the funny aftertaste. Easy to make, and people who don't know, won't notice no flour. Submitted by:
ETHELMERZ

(9/17/13)
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These cookies are super easy to make and taste yummy. I wasn't able to get 36 cookies out of the batch. For me, it made about half that (3" diameter after pressing flat), but even at that, the calories are around the normal amount for a cookie, and healthier than bought ones for an occasional treat. Submitted by:
GEMLADYONE

(9/17/13)
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Made these tonight. Pop in your mouth good. Used 1/2 cup brown sugar and 1/2 cup oatmeal. Will be making again. Submitted by:
SANDYJO61

(9/17/13)
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This is a good recipe. Easy to alter, switch out white sugar for coconut palm sugar to make it a healthier for diabetics. Peanut butter can be switched out for Almond butter too. Adding spices like ginger and cloves can make them sorta taste like ginger snap cookies. :) Submitted by:
LADYBUGM

(9/17/13)
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I made mine differently and it turned out alright..Not sweet enough though. I made 10 cookies with 1/4 c. peanut butter, 1/4 c. powdered white sugar, 1/2 c. dry oatmeal, and 1 packet hot chocolate powder mix. Next time will be better! Just experimenting for now! Submitted by:
NINA-AKANE

(9/17/13)
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The sugar offsets it. Not interested in anything with sugar. Sounds like an easy recipe for someone though. Submitted by:
MJLUVSANIMALS

(9/17/13)
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actually i must have done something wrong i too used vanilla and brown sugar and they smelled more than wonderful..but i ended up feeding them to the squirrels (who by the way loved them) i don't know what i expected but it wasn't that for sure lol Submitted by:
WOWEETOO

(9/17/13)
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I made these last night and they were really good. Although I didn't get 36, I actually got 16 cookies out of it so they were a bit higher than 67.9 calories each lol. Next time I make them, I'm going to make them smaller. Submitted by:
XANAPUS

(1/27/13)
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great easy bake cookies i added vanilla and used splenda brown sugar! Submitted by:
RDOWE53

(1/20/13)
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Added a cup of oats and subed sugar for truvia! Yummy Submitted by:
MRSLYNESS

(1/16/13)
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Way too much sugar. Sugar is poison to hypoglycemics and diabetics - also causes cholesterol or plaque of the arteries to form and also causes belly fat. No Thanks! Submitted by:
VICKIEROKS1

(12/22/12)
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These can be made using half white sugar and half brown sugar for an extra delicious flavor. The egg just holds it together and makes them chewy, so if you've got a gluten-free vegan too, just skip the egg and have cookie bits.

Why can't I find a good gluten-free cookie that isn't pure sugar?
Submitted by:
RINLYN

(12/11/12)
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I used egg substitute to make them vegan. I am going to add ground flax seed and cut the sugar next time. A little on the sweet side for me but the grand-kids scarfed them up. Submitted by:
RUTHEY01

(12/10/12)
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Easy to make. If you have a major sweet tooth, these will give you a great sugar-fix. Too much sugar for my taste, so after two bites I put all the cookies and unbaked dough into the trash. But... note that I do not eat many sweets or salt. May someday modify to see if I can find alternatives. Submitted by:
SAM60SUMTHINK

(12/10/12)
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Splenda works in place of the sugar as well. Submitted by:
FP4HLOSER

(12/10/12)
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Has anyone tried honey instead of sugar with these? I bought a large industrial sized can of honey and am looking for recipes to use it in. Maybe add some ground rolled oats to balance out the moisture in the honey? Submitted by:
NJCRONK

(12/10/12)
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I have been making these cookies for a few years and EVERYONE loves them,but I use brown sugar! I do add a little vanilla and also mix it with an electric mixer-for what seems like a long time lol...but if I don't they tend to fall apart. Gonna try them with Splenda Brown sugar... Submitted by:
LAURIEBARREIRO1

(12/10/12)
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If i was to not make these into cookie shape and just keep them round but changed the size to 0.5 inch in width and 0.5 in hight what would the calories be? Submitted by:
BECK96

(9/21/12)
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Made with splenda and make21 cookies, each one is 72 calories Submitted by:
CMHUTCHI

(6/23/12)
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I microwaved the PB and it made the mix runny so I added 4 TBSP of oat bran and 1 tsp baking powder also subbed 1/2 c splenda for 1/2 cup of sugar and thought the texture was great but a little too sweet next time I will just use 3/4 c brown sugar Submitted by:
JJEANOT

(2/2/12)
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Now that's my kind of cookie. I love to sub peanut butter for other fats. Submitted by:
OKIE_NANA

(10/27/11)
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I made these using Truvia and it worked very well! Using the Truvia cuts the calories down to just under 50 a cookie and they taste great! They really take care of the sweet cravings. Submitted by:
CATHYJS

(10/19/11)
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Could you use Splenda instead if reg sugar Submitted by:
EGTULLIS

(10/18/11)
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I am concerned about the sugar especially for diabetics. Submitted by:
PNBADENHOP

(10/18/11)
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