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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 67.9
  • Total Fat: 3.7 g
  • Cholesterol: 6.0 mg
  • Sodium: 21.8 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.7 g

View full nutritional breakdown of No Flour Peanut Butter Cookies (Gluten-free) calories by ingredient
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No Flour Peanut Butter Cookies (Gluten-free)

Submitted by: BRITTLE93
No Flour Peanut Butter Cookies (Gluten-free)

Introduction

These peanut butter cookies have the best flavor! They look and taste just like cookies made with flour. Plus, they are gluten and dairy free! These peanut butter cookies have the best flavor! They look and taste just like cookies made with flour. Plus, they are gluten and dairy free!
Number of Servings: 36

Ingredients

    1 cup sugar
    1 cup natural peanut butter
    1 large egg

Directions

1) Preheat oven to 375 degrees F
2) Mix all three ingredients
3) Scoop out the dough and roll it into one inch balls
4) Place on prepared cookie sheet 2 inches apart
5) Use a flat bottomed cup to somewhat flatten each dough ball out or press flat with a fork
6) Cook for exactly 9 minutes
7) Once removed from the oven, let the cookies cool for a few minutes before placing them on a cooling rack
8) Recipe should yield about 36 cookies
*Best to eat after they cool (they are firmer)






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Member Ratings For This Recipe


  • Incredible!
    37 of 39 people found this review helpful
    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. - 10/19/11

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  • 36 of 36 people found this review helpful
    Add a teaspoon of vanilla for even more flavor.
    - 12/10/12

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  • Incredible!
    29 of 30 people found this review helpful
    these are Great! My kids didn't even notice they were Gluten and Dairy free! I added just a little bit of Gerber Cereal for Baby Rice - 1/2 cup to give them a little more body and they turned out awesome. I also added some mini chocolate chips to half the batch for something a little different. - 12/14/09

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  • Incredible!
    27 of 28 people found this review helpful
    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... - 12/10/12

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  • Very Good
    20 of 20 people found this review helpful
    I've used this recipe for years! I often add oatmeal, or cornflakes, or granola. My daughter loves that she gets to do them as well. I've made them with the Nuttella too. Really good either way! - 10/18/11

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  • Incredible!
    16 of 18 people found this review helpful
    Splenda works in place of the sugar as well. - 12/10/12

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  • Incredible!
    14 of 16 people found this review helpful
    I used Splenda and Egg Beaters and they were wonderful!!! - 12/10/12

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  • Good
    12 of 12 people found this review helpful
    I easily burnt the first batch, even though they were in for the recommended 9 minutes...so watch them carefully! I turned back the heat to 350 and after 8 minutes they were done.

    Hubby mucked into them when he got home, and I'm having trouble avoiding eating too many! Vanilla might help thoug - 11/24/11

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  • Incredible!
    11 of 11 people found this review helpful
    these were delicious and soo easy to make. I couldn't believe they came out so perfect without flour. Awesome recipe! - 1/18/11

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  • Incredible!
    9 of 9 people found this review helpful
    LOVE LOVE LOVE my kids ate until they were stuffed! SUPER easy! Even my husband loved them!! - 12/5/11

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  • 8 of 8 people found this review helpful
    These are awesome, i made with Almond butter too, half and half with peanut butter. Chewy and yummy, I would double this though , not to many cookies. - 4/5/12

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  • Incredible!
    6 of 6 people found this review helpful
    I LOVED these, and so did my friends! They were a little crumbly, but when you bite into them they are very moist! If I wasn't the one who made them, I wouldn't have known that they were gluten and dairy free! STRONGLY recommend! - 7/11/13

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  • 6 of 6 people found this review helpful
    This is the same recipe I use for peanut butter kisses. Just roll into a ball and bake and as soon they come out of the oven add a Hersey kiss in the middle of each cookie. My son's favorite! - 12/10/12

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  • Incredible!
    5 of 5 people found this review helpful
    Delicious as-is. Scratched my PB cookie craving wonderfully. I got 32 instead of 36, but still, that's plenty of yummy cookies. Thanks for sharing! - 2/13/13

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  • Incredible!
    5 of 5 people found this review helpful
    These are the best, honest! - 1/4/13

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  • Incredible!
    4 of 4 people found this review helpful
    I usually don't like peanut butter cookies but these are really good. Just one seems to take care of my sweet tooth. Hubby said make these again. They are so easy to make. - 7/8/13

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  • Incredible!
    4 of 4 people found this review helpful
    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. - 1/27/13

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  • Incredible!
    4 of 4 people found this review helpful
    These were delicious and very easy. - 12/21/12

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  • Incredible!
    4 of 4 people found this review helpful
    I have been making peanut butter cookies like this for a very long time! They are good! - 12/10/12

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  • Good
    4 of 6 people found this review helpful
    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 - 2/2/12

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious - sell at Farmer's markets very well! Double-Wrap individually and label with recipe - then verbally tell them they are gluten free! Wonderful conversation starters and encouragement to others who can not eat many of the other "junk" foods at markets - 5/3/11

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  • Incredible!
    3 of 3 people found this review helpful
    I LOVE that these are gluten-free. They taste great and are super soft. Definitely making again! - 12/1/10

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  • Incredible!
    3 of 3 people found this review helpful
    fantasticcccccccccc - 1/2/10

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  • Incredible!
    2 of 2 people found this review helpful
    Been making this recipe, for years and they are just like the ones with flour, but much healthier! - 12/11/13

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  • Very Good
    1 of 2 people found this review helpful
    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. - 12/15/13

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  • Incredible!
    1 of 1 people found this review helpful
    These are fantastic and so easy! I make them all the time now. I'll never go back to regular. - 12/10/13

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe is great! It's a little sticky, so I don't use the bottom of a glass to flatten, it would stick to the glass! Taste is wonderful, here is a hint to make them better-I have found that Adams all natural peanut butter makes the best cookies. I used Kirkland brand and it wasn't the same. - 12/2/13

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  • Incredible!
    1 of 1 people found this review helpful
    This was the first time I have ever baked. These were incredible! So easy to make and they tasted fantastic. You could never tell they didn't contain flour. I will be making these again in the very near future. Thanks for the recipe! - 12/2/13

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  • Very Good
    1 of 1 people found this review helpful
    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. - 12/2/13

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  • Very Good
    1 of 1 people found this review helpful
    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. - 12/2/13

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  • 1 of 1 people found this review helpful
    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. - 9/18/13

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  • Very Good
    1 of 1 people found this review helpful
    Actually, my younger son has been making this and they are good. We use Skippy peanut butter and a little vanilla. Family Time, then we take a walk. :-) - 9/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    Made a batch with Splenda and a second batch with almond nut butter and Splenda, both were Delish!! I will def make these again. - 12/25/12

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  • Very Good
    1 of 1 people found this review helpful
    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. - 12/10/12

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  • 1 of 1 people found this review helpful
    These cookies are delicious and there couldn't be an easier recipe than this. For an added treat, I add chocolate chips to the batter. And yes, you can bake these with the crunchy peanut butter. Thanks for the tip to use Nutella. If anyone has any other gluten free recipes please share them. Thanx - 12/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    My daughter in law has just started a flour free diet. They are coming home from holidays today and I wanted to make them a treat so I tried they cookies. I am so surprised, I did add the vanilla as one lady suggested. I even saved some for our family to eat.THEY ARE SO GOOD - 11/20/12

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  • 1 of 2 people found this review helpful
    Made with splenda and make21 cookies, each one is 72 calories - 6/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    I have been making these forever. I often sub 1/2 c Brown sugar, or a bit of honey for some of the sugar, but add some thickner like powdered milk before adding the egg. Once you make it a few times, you'll know the consistancy it needs before going in the oven and can add/sub from there. Enjoy!! - 10/18/11

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  • Great recipe/spot on! I'll cut it back to 3/4 cup of sugar next time. - 9/21/14

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  • Changes: 1/2 c Splenda brown sugar blend for the 1 c regular sugar, 1 t vanilla, and 1/2 c old-fashioned oats. Used Jif extra crunchy because that's what I had. It made 24 teeny cookies but very tasty. Baked at 350 8 minutes. Calculated 89 calories and 7.5 g carbs per cookie. Hard to just eat one! - 8/2/14

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  • my sons love these. - 7/20/14

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  • I made these cookies with Splenda instead of sugar. They were awesome. Next time, I'm making them with almond butter. - 5/19/14

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  • Tastes very good. 9 minutes in the oven was perfect. My batch made 30 small cookies. Will make these again. - 4/19/14

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  • These are really good, sometimes I add cinnamon, honey or a slash of vanilla - 3/27/14

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  • These are great, friend of mine made them and told me they only had 3 ingredients, I couldn't believe it! But it is true and very good. - 3/9/14

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  • I did a a teaspoon of vanilla and my kids loved them! - 3/4/14

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  • Love these! My gluten free friends rave! - 3/1/14

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  • I tried these with Kroger Natural Peanut Butter and Truvia and added the vanilla that my friend's recipe called for. Unfortunately and probably the main reason they failed was the peanut butter was completely runny, so they just fell apart when I tried to eat them. I also only got 18 1-inch balls. - 2/19/14

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  • Could you use Splenda? - 2/19/14

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  • could you use this for the peanut blossom cookies? - 12/11/13

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  • Going to give them a try. - 12/10/13

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  • Wonderful, easy recipe! I live in a house with 4 guys and these are a hit with them. - 12/2/13

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  • I plan to bake these for a friend. - 12/2/13

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  • Let them completely cool before taking off cookie sheet or they may crumble...love these! You would never know they are gluten free! - 12/2/13

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  • Hy, can you tell me please if the sugar can be substituted with maple syrup?
    Thank you. - 12/2/13

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  • I'm surprised how much like cookies with flour these are. I baked a batch of these and took to my friend who is a busy teacher and needs gluten free. - 12/2/13

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  • Easy to make and so good! - 11/4/13

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  • These are great and don't last long around hr house :) - 10/29/13

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  • What is the carb count if you exchange the sugar for Splenda? Does anyone know? - 10/27/13

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  • This were easy to make and very tasty! - 10/27/13

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  • can you use regular peanut butter
    - 10/23/13

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  • the flavor is amazing #1 cookie recipe - 10/15/13

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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.. - 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. - 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. - 9/18/13

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  • Made these today. Very good. I added 1/4 cup quinoa flakes. - 9/17/13

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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. - 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. - 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. - 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. :) - 9/17/13

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  • I wonder if you can use pb2 instead of regular peanutbutter. - 9/17/13

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  • I make these all the time! - 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! - 9/17/13

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  • Tried but crumbly - 9/17/13

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  • I've used this recipe for years with my family (but added 1 tsp vanilla). They are my husband's favorite. - 9/17/13

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  • 0 of 1 people found this review helpful
    The sugar offsets it. Not interested in anything with sugar. Sounds like an easy recipe for someone though. - 9/17/13

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  • Does it have to be 'natural' peanut butter or can you use Jif or Skippy (or something similar to these brands)? - 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 - 9/17/13

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  • These are so good. Thanks for sharing. Just remember all ovens or different so watch the cookies are they are baking and adjust for your oven. - 9/17/13

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  • Great recipe! The only issue is the number of cookies - I made small cookies, and was nowhere near able to get 36 out of this recipe! It is closer to 36 cookies when the recipe is doubled, and they are still not near the same size as the ones in the picture! - 9/17/13

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  • I will have to make these. Thanks!
    - 9/17/13

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  • I have done this recipe for 10 years now. I tell my friends because its easy to rmember. They always question "No flour" then call to tell me how yummy they were. My stepdaughter loves to make them as well. - 9/17/13

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  • I have tried these before and they ARE incredible!! My Great Auntie Lu gave me this recipe at least over 25..maybe 30 years ago so you know it's stood the test of time! - 6/26/13

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  • These are great, so nice to have such a simple recipe for a gluten free treat. I made them for me, not kids. - 4/13/13

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  • easy and yummy, even for GF cookies - 3/6/13

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  • Does anyone use Stevia in this recipe? If so, how much? - 3/5/13

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  • After reading all the reviews I can't wait to make these. It is so
    hard not to eat the cookies my husband brings home, especially the girl scout ones. Thanks for sharing - 3/5/13

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  • Incredible!
    0 of 1 people found this review helpful
    My daughter brought home this recipe when she was 8 years old , she is not 19. I have never made them because she says it is her thing when it came to peanut butter cookies :-) I am not going to argue with her because she has grown out of wanting to do any baking with me anymore.. - 3/4/13

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  • great easy bake cookies i added vanilla and used splenda brown sugar! - 1/20/13

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  • They are really very good. They do taste slightly different than the version with flour, but if I didn't know in advance, I would never have guessed that they are flour-free. - 1/18/13

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  • Added a cup of oats and subed sugar for truvia! Yummy - 1/16/13

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  • 0 of 10 people found this review helpful
    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! - 12/22/12

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  • I WANT TO MAKE COOKIES FOR MY SUNDAY SCHOOL CLASS. I HAVE ONE THAT NEEDS GLUTEN FREE I WILL TRY THESE THANK YOU - 12/13/12

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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? - 12/11/12

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  • O.K.
    0 of 1 people found this review helpful
    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. - 12/10/12

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  • 0 of 1 people found this review helpful
    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? - 12/10/12

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  • Looking forward to trying this recipe - 12/10/12

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  • I've been making these for a few years....yummy! - 12/10/12

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  • I love these cookies - easy and delicious! I actually got this recipe from one of my middle school students. We put chocolate chips in them too - yum! - 12/10/12

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  • Muy buenas - 12/10/12

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