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 don't use sugar anymore since I am diabetic. I substituted Pyure or Stevia in the raw. I reduce the peanut butter to half and replaced other half with apple butter low sugar. I will let you know how it turned out. I also put some spices in like cinnamon since that helps with my disease. Submitted by:

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I' going to try these for my DH who has diabetes. They are low in carbs so would be a nice treat for him occasionally Submitted by:

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Very delicious and easy to make. I used the sugar but also can make with a subsititute . Submitted by:

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I've just made these, using 1 cup PB, 1 egg, and 3/4 cup sugar. 375 oven for 10-11 minutes. Submitted by:

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This has far too much sugar for me to make! Submitted by:

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Love these, low in carbs, great for a diabetic Submitted by:

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Love this recipe, no mixer needed, just stir everything together. I use coconut sugar and a teaspoon of vanilla, no baking soda, to make these. Submitted by:

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I make them and my whole family loves them haven't tried the brown sugar but will now! Submitted by:

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These were good! I've made the Splenda version before but not the sugar version. I just did 10 cookies/cookie sheet in order to get the count right. And I did not use cookie scoop - just made 10 piles of dough on the sheet and then molded into a round shape before using the fork. Submitted by:

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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:

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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:

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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:

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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:

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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:

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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:

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Read the comments & went with a few soda & 1 cup brown sugar....yummy! Thanks for sharing. Submitted by:

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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:

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I need diabetic recepies,no sugar
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I used brown sugar. They are awesome. It's was nice to eat a yummy gluten free cookie. Submitted by:

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It was a hit with my kids too. Very yummy! Oh, and I substituted Splenda for the sugar. Submitted by:

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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:

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By substituting Chocolate PB2 and using brown sugar, I found the calories dropped 53g and fat 6g! Submitted by:

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