No Flour Peanut Butter Cookies (Gluten-free)
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
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
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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)
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)
Member Ratings For This Recipe
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CATHYJS
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MJSTWEETY
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CD13198075
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MILLERSIMPSON
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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J_FLEMING83
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CD12891652
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PATRICIAANN46
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DAIRMEN
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HOPEFULANGE
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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DCOLES7
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CD12151422
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SKYWARDIMAGES
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LINDAF49
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AKMARISA
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JURORI
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SUZYMOBILE
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CD13434208
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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SOMEDAYISHERE1
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XANAPUS
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BEECHNUT13
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PRUPLEBEAR
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GEMINISUE
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*AMBER512
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DONNATX2010
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SHOW-ME7
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HAZARDOUSSMOKER
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SOAPSANDROPES
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MONICASSPARK
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GRAMMYRHONNIE
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RUTHEY01
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BONNYR
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TINAJANE76
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. - 4/30/15
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KEKEIKO
Use a cookie scoop rather than rolling balls and mark with a fork twice prior to baking. I use Airbake cookie sheets & leave them baking for 12 mins. After removing from oven let them cool down 7-10 mins then carefully move onto a cooling rack. Don't touch for 15 mins and they will firm up. - 12/4/14
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DCH621
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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CD14096358
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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CD766643
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ITSASUNNYDAY
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CD13354432
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CD12630524
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LOTHEVA
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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BONNIE1552
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READYNOW4ME
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WAYTOGO12
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JAKEJONES
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CARD512002
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CECTARR
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WINNER61
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NIOMIW
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DMEYER4
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CORVETTECOWBOY
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ERIN_POSCH
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SPARKNB
Tried yesterday for 1st time: halved the recipe (sugar & peanut butter) though kept in the whole egg. Sprayed down all utensils with cooking spray for easy clean-up. Also, in our oven on a dark cookie sheet, they burned after 9 min on 1 corner a little; still tasty! Now 2nd time+chocChips: 325F@7min - 2/1/20
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KWOOD1955
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THECOZE
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DARLINGD1970
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CD1987279
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