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  

You can cut the sugar in 1/2 And they still come out perfect. Submitted by:

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Too much sugar for me! Submitted by:

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I made this using half a cup sugar and half a cup Stevia in the Raw. Turned out nice. Submitted by:

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These are yummy and you can reduce calories even more by cutting sugar down to half a cup. They can also be made with splenda Submitted by:

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I made these with coconut sugar, which is lower on the glycemic index than white sugar, and they had good texture and taste. Quick, simple, gluten free, so glad I tried this recipe. Submitted by:

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I substituted 5 skimpy tsp of Stevita Spoonable for the sugar but will cut back to 4 tsp to reduce sweetness. Because of the reduction in bulk by doing that, I added 1/2 cup dried, unsweetened coconut. I mixed the stevia with the egg and some vanilla first to be sure it was mixed in well. Yummy! Submitted by:

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I made these with brown sugar and they were very good! They turn out a bit crumbly, so don't shake the cookie tin. ;-) Submitted by:

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I stopped what I was doing and went and made the recipe above and substituted Splenda in the place of the sugar. They turned out great a little on the moist side. I have a couple of diabetic Grand Children and they will love these cookies. Thank you for the recipe! Submitted by:

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This only made 20 cookies. Maybe i will add baking soda since it crumbled but they were good. For 20 cookies it 117 calories each. Submitted by:

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I used the 1/2 & 1/2 Splenda and brown sugar... Very good! Submitted by:

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I recently started dating a gluten free boy so finding gluten free things is kind of hard. I found this recipe and was skeptical. After 9 minutes it was a little brunt (barley tho) but I liked it that way. The cookies and were delicious! And low calorie! This is great thanks so much! Would recommend Submitted by:

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Didn't have any peanut butter on hand, so I used almond butter instead. In case anyone's wondering, they're fabulous that way too! I also added a pinch of salt since the almond butter I use doesn't have any in it. The dough was very gooey, but putting it in the fridge for 10 minutes sorted that. Submitted by:

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Think my boyfriend is gonna have a new favourite! Made exactly as directed and they taste so good! You don't even miss all the extras like flour, butter, etc. Will keep this in my regular rotation :)
* Only got 33, which makes the calorie count 46 each
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I don't use that much sugar and add chocolate chips! Submitted by:

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Why didn't I know about these!!! Absolutely amazing, though a little sweet. I think I will cut back on the sugar a little the next time, but this is a wonderful snack! It helped out when I wasn't meeting my daily calorie intake! Submitted by:

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Add a teaspoon of vanilla and sprinkle with coarse sea salt before baking. Delicious and easy! Submitted by:

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Great recipe/spot on! I'll cut it back to 3/4 cup of sugar next time. Submitted by:

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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! Submitted by:

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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. Submitted by:

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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:

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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:

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Hy, can you tell me please if the sugar can be substituted with maple syrup?
Thank you.
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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:

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What is the carb count if you exchange the sugar for Splenda? Does anyone know? Submitted by:

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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..
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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:

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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:

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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:

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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:

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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:

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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:

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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:

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