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Talk about quick and easy . . . these are those!!! Pretty good flavor; I used natural peanut butter; I think that I would prefer the flavor of regular. No peanuts. A plus is the low carb count if you have a diabetic at home. Had no problem with them crumbling although it is a funny-looking dough. But it held together well. Got 22 cookies, using an over-full tablespoon. Lalaloula, thanks for posting. I will make these again . . . Janet

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Jezski February 13, 2011

Excellent cookies! Love the fact that these are naturally gluten free without having to sub in any flours. I used the amount of sugar posted in the recipe and we thought they were just right. Also added two tablespoons of ground flax seed as that is my normal practice when baking anything. Thanks for posting this Loula! Made for Newest Zaar Tag.

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LARavenscroft January 27, 2011

Excellent cookie that is absolutely full of flavor!! I used the amount you posted for the sugar and it was perfect for our family. I did find the dough a bit crumbly so I mixed in about half of an egg white. They worked perfectly! I used my small cookie scoop to help mold them and that was great with this dough. Baked nicely in 12 minutes and I received 30 cookies total. Made during the PRMR tag game. (Update: I made these again and had no issues with the crumbles so I'm wondering if it was the brand of peanut butter the first time. Either way these are great cookies!).

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HokiesMom November 20, 2011

These are super yummy! I made using 1/4 cup sugar and 1/4 cup baking splenda. I also used half jiffy peanut butter and half organic almond butter. (mostly because I ran out of pb). They were so good and you can really control the calorie content with what kind of pb you use and reducing the sugar. Perfect low carb cookie!

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ChelseaW November 08, 2011

For the first time ever I need to bake without flour as DS has a new GF and she is celiac.
And I am so glad this was the first flourless recipe I tried!
These are so quick and easy to make, and I had no problems with these at all. They had a great flavour with wonderful texture and everyone in the family loved them. I did cut the sugar down to 1/2 cup but that was the only change I made.
This is one fantastic recipe..... I can only hope any other gluten free recipes are as easy and great tasting as this was.
My only problem now is everyone is devouring these and DS's girlfriend has not even had a chance to try one!!! lol
Thanks Lalaloula for making my first attempt at gluten free baking so easy and such a success.

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Tisme August 13, 2011

These are a tasty flourless cookie. I do appreciate the note on the level of sweetness. The sugar was reduced to 1/2 cup. A natural smooth peanut butter was used with excellent results. The cookies were slightly flattened with the bottom of a wet glass prior to baking. I used the small cookie scoop to shape them and had double the 18 which are nice for quick snacking. Made for the Aussie swap.

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PaulaG August 11, 2011

Fabulous and fast to make - fast to eat too. I had no choc chips so added some cocoa with a terrific result. Next time I need to double this recipe !!

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katew March 08, 2011

Wonderful cookies! They came out perfectly at 12 minutes. I did end up with 2 dozen cookies - but I confess that I was eyeballing the size :) Extra cookies are always welcome ;) We enjoyed the chocolate chips and roast peanuts. Thanks for sharing! Adopt a Veggie Event

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Starrynews February 27, 2011
Flourless Peanut-Chocolate Cookies (Martha Stewart)