No Flour Peanut Butter Cookies (Gluten-free)

No Flour Peanut Butter Cookies (Gluten-free)

4.6 of 5 (190)
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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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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!
    60 of 63 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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  • 59 of 59 people found this review helpful
    Add a teaspoon of vanilla for even more flavor.
    - 12/10/12

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  • Incredible!
    44 of 45 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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  • Incredible!
    35 of 36 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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  • Very Good
    30 of 31 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!
    22 of 24 people found this review helpful
    Splenda works in place of the sugar as well. - 12/10/12

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  • Incredible!
    20 of 22 people found this review helpful
    I used Splenda and Egg Beaters and they were wonderful!!! - 12/10/12

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  • 16 of 16 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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  • Good
    14 of 14 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!
    13 of 13 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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  • 11 of 11 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!
    11 of 11 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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  • Incredible!
    9 of 9 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!
    8 of 8 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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  • Incredible!
    6 of 6 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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  • Very Good
    4 of 4 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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  • 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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  • Incredible!
    3 of 3 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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  • 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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  • Very Good
    2 of 3 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!
    2 of 2 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!
    2 of 2 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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  • 2 of 2 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
    2 of 2 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!
    2 of 2 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
    2 of 2 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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  • 2 of 2 people found this review helpful
    These cookies are delicious and easy to make. I only use 1/2 cup of sugar and often add chocolate chips to the batter . 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
    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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  • 1 of 1 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    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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  • 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
    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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  • 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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  • 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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  • Incredible!
    These are great... - 3/11/20

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  • Very Good
    used chunky peanut butter and a brown sugar substitute as well as the egg and a bit of vanilla. DH thought it was the best GF cookie he ever tasted -- and he kept coming back for more =) - 2/15/20

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  • Incredible!
    Tried yesterday for the first time: halved the recipe (sugar and 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! - 2/1/20

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  • Incredible!
    Easy and tasty!! - 1/20/20

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  • Very Good
    These were good. I think the next time I make them I am going to experiment by adding a little imitation butter flavoring perhaps just a 1/2 teaspoon. - 1/20/20

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  • Incredible!
    Delicious - 12/27/19

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  • Incredible!
    I have made these for years. My family calls them Cup-a, Cup-a, Cup-a cookies... mainly because when I was younger I asked for a cup-a cookies when my mother was making them. So yummy and easy to make. - 12/12/19

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  • The ingredients have to be mixed for a long time or else the cookies don't hold up well. Definitely a keeper. - 12/9/19

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  • These were amazing - added chocolate chips to half the batter for my children who loved them - 12/8/19

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  • I saved this to try. Sounds good. - 12/8/19

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  • Incredible!
    Make these all the time. Add vanilla and cut the sugar - 12/8/19

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  • My favourite cookie - 12/8/19

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  • Can’t wait to make - 12/8/19

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  • Simple ingredients - 12/8/19

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  • Incredible!
    Yes - 12/8/19

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  • Very Good
    These are amazing. I loved them, but they crumbled. Will try again with some of the suggestions. - 11/10/19

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  • Good
    Great for peanut cookies - 10/26/19

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  • Good
    I would replace the sugar with Truvia to cut on calories. At around 50, you can splurge and have 2! - 8/21/19

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  • Trying this tomorrow! - 8/7/19

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  • Very Good
    Excellent....thanks I have wanted to find something like this - 8/7/19

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  • Incredible!
    Will make again. Made no changes to the recipe. - 7/20/19

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  • mmmmmmmmmmmmmmmmm.......... - 7/1/19

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  • Yummy - 6/20/19

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  • Great sounding recipe for peanut butter cookies. Looking forward to making them. Thanks for sharing. - 6/19/19

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  • Very Good! - 6/18/19

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  • Yummy! - 4/2/19

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  • Incredible!
    They are good but i think i will cut the sugar in half the next time i make these, a little too sweet for me. Thank you for sharing this recipe with us. - 3/9/19

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  • What is considered a serving size? - 3/3/19

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  • Very Good
    was good and eawy - 2/16/19

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  • so good and easy - 2/9/19

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  • I am definitely gonna make these for my friends who can't handle gluten and dairy! Thanks! - 2/7/19

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  • great kids treat - 2/5/19

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  • Gluten not required for PB enjoyment - 12/23/18

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  • Incredible!
    Yummy, love these things. Only make them on the holidays when plenty of people around to eat them - 12/19/18

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  • Incredible!
    I have made these with both creamy and crunchy peanut butter. I love the texture of the crunch ones more, but both taste really good. - 12/17/18

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  • Great idea & liked the comments from others - 12/16/18

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  • Will make. - 12/14/18

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  • Yummy - 12/9/18

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  • Incredible!
    WOW, BEEN MAKING FOR YEARS. THEY ARE EVEN IN MY MOMS RECIPE BOOK FROM THE 50'S!!! - 12/9/18

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  • Very Good
    yum - 12/9/18

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  • Incredible!
    awesome! - 12/8/18

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  • Nice, quick treat. - 12/8/18

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  • Incredible!
    Have made these several times and i really like them. DH is gluten sensitive and this is a keeper! - 11/13/18

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  • Very Good
    Very delicious, but still have to watch my intake because of diabetes ( I could get out of control) - 11/5/18

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  • Love peanut butter cookies, great! - 10/9/18

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  • Incredible!
    I make these as I'm allergis to wheat. I reduce the sugar though and also add a little oatmeal. yum! - 9/19/18

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  • Incredible!
    Great recipe for us gluten-free individuals! - 9/7/18

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  • Delicious cookies!!! - 8/14/18

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  • interesting...too bad I'm allergic to peanut butter.... - 8/11/18

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  • Nice recipe - 8/10/18

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  • Looks like a good one. - 7/25/18

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  • Very Good
    Thanks for sharing - 7/22/18

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  • Incredible!
    Have to be careful with this one on calories, but it is SO delicious, easy to make, and the flavor is better than PB recipes that include flour. - 7/16/18

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  • Excellent - 7/7/18

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  • thanks - 5/21/18

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  • awesome - 5/13/18

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  • Incredible!
    - 5/4/18

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  • Tried as is, not chewy enough. Added some almond flour, tasted better. Added quick oats and much firmer. - 4/18/18

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  • nice - 4/7/18

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