No Flour Peanut Butter Cookies (Gluten-free)

212SHARES
No Flour Peanut Butter Cookies (Gluten-free)

4.5 of 5 (130)
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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!
    55 of 58 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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  • 49 of 49 people found this review helpful
    Add a teaspoon of vanilla for even more flavor.
    - 12/10/12

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  • Incredible!
    37 of 38 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!
    30 of 31 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
    24 of 24 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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  • 15 of 15 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 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
    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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  • These are excellent and easy to make. - 2/9/17

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  • these are the best. even my husband loves them - 2/7/17

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  • Can I use almond butter in place of peanut butter? - 2/7/17

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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. ;-) - 1/31/17

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  • Very Good Cookies, better than any other Peanut Butter cookie I have ever eaten. They are a little crumbly. - 1/29/17

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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! - 1/28/17

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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. - 12/11/16

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  • Super easy. Always get rave reviews when I make these. - 11/26/16

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  • 😍 - 11/26/16

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  • The flavor is 4-stars, a bit too sweet for me. But, the texture is wrong, they are soft-soft and crumble apart. They also got softer in storage. - 11/2/16

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  • I am in love with these cookies and peanut butter cookies are my fav and I mad the oatmeal pancakes this morning I am in love with this app
    - 8/19/16

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  • These taste absolutely delicious. The best thing is that they are gluten free and don't even taste like it! - 7/26/16

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  • I've made these and thought they tasted terrible. The dough's so crumbly. Nasty nasty nasty. Won't ever make these again. No one wanted to eat them. - 7/22/16

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  • I have been eating these cookies all my life and I'm 63 years old. They are a great snack. If you've never tried them you are missing one of life's small pleasures. - 7/19/16

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  • If you have not tried these...DO! they are awesome! - 4/30/16

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  • tried this and everyone loved this. Its a keeper! Thanks - 3/29/16

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  • - 3/2/16

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  • I used the 1/2 & 1/2 Splenda and brown sugar... Very good! - 1/19/16

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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 - 8/23/15

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  • I probably next time won't cook them as long but they were amazing! I just prefer a softer cookie - 8/11/15

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  • Thank you @CATHYJS! I was going to ask if I could use Stevia as I'm diabetic. This is awesome! So excited to try these! - 7/10/15

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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
    - 4/15/15

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  • These are very good I was eating them as they came out the oven yum! I used splenda blend can't tell the difference. - 3/24/15

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  • I don't use that much sugar and add chocolate chips! - 3/24/15

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  • Bake 13 min.
    - 3/3/15

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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! - 3/1/15

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  • Add a teaspoon of vanilla and sprinkle with coarse sea salt before baking. Delicious and easy! - 12/18/14

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  • These were so easy to make and delicious, I liked not needing to add flour, too! I did add vanilla to enhance the flavor. - 12/8/14

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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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  • 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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  • 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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