Bailey's Flourless Peanut Butter Cookies

Total Time
Prep 0 mins
Cook 10 mins

My precious granddaughter has to have wheatfree, flourfree foods. Her birthday is always a problem because I have tried several recipes for cakes & cupcakes but the taste is always terrible. I made these last year for her birthday. Unfortunately I only made one recipe. Everyone there thought they were delicious.


  1. Preheat oven to 350@.
  2. Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined.
  3. The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar.
  4. Line a cookie sheet with parchment paper, place balls on sheet.
  5. Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.


Most Helpful

These are great cookies! I was quite surprised that they stayed together into nice round cookies. They do not spread at all and crinkle a bit around the edges. I received 2 dozen small cookies by rolling them into walnut sized balls. Very quick to put together. Because they don't spread you can place a good amount on the baking sheet. Made for your 2009 Week 8 Football Pool win!

HokiesMom November 11, 2009

Dec 17, 2013: Well, I couldn't wait until morning (or for Christmas), I just had to make these... YUM!!! So at midnight I figured that I had the 4 simple ingredients right there in my kitchen, and I didn't feel like sleeping (hubby was already asleep), so I just went ahead and made them. These are so simple and quick. I didn't really think they would work, but after reading all the reviews I just had to try them. I did the same as another reviewer and gently pressed them with the tines of a fork in a cross-hatch pattern. Soooo pretty! I ate 4 (and hid 4). I'm assuming that the rest will be gone before I wake in the morning (hubby is leaving for work in a couple hours). I will definitely make these again for my Christmas cookie tray. *Note: Per my Drs. advice, I am trying to go gluten free, because they are still trying to figure out if I have Celiac Disease or Crohns (but I don't follow their advice... I'm horrible at it). This is a GREAT way to start kicking off my new, healthy lifestyle! Thank you for posting this recipe. I plan to give this recipe to my GF that has to eat gluten free, also. (she made some that were just awful). (Made for Football Pool week 15 win). Dec 18, 2013 UPDATE: I just made another batch of these cookies tonight (I knew last nights would not last long). However, I did switch it up a bit this time.... I used 3/4 cup JIF Creamy Peanut Butter, and 1/4 cup JIF Chocolate Hazelnut Spread (similar to Nutella, but better). I decreased the sugar just a bit because the Chocolate Hazelnut has a lot of sugar in it. YUM! They are as good as the ones last night. Now, for my Christmas platter, I can serve them both ways. Thanks again, dear. :)

rosie316 December 17, 2013

My daughter has been making these for years without the baking powder. Sometimes she uses brown sugar and sometimes white. She puts flaked salt on top of some and turbino sugar on others. They're great all ways. Might have to head to the kitchen to make some now.

Joan Osborne September 29, 2012

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