Very Good, i didnt use any baking soda in mine.
These were excellent. I made mine crispy. I can't believe there's no flour. Thanks, Clair.
*** I'm editing this to mention that I used a natural peanut butter made only from peanuts, not a popular brand PB with sugar and added fats in it. That could be why my cookies were not too flat.
These were OK, at best. They tasted nice, however, they were way too thin and crispy. I think one egg would have been plenty.
I am amazed! These turned out wonderful. After baking the first pan, I did add 3 T. flour to the remaining dough since the first pan spread a bit. They stiffened right up. Might have been the peanut butter I used. I did the chewy 12 minute version. So quick and easy. Thanks for the recipe.
mine came oou thin but they taste likeheaven thank you so much i love them claire de lune thank you again
I made these for DH and we both thought they were ok. I remember making something similar in elementary school many many moons ago. I got pretty excited before making it. For some reason we both tasted a lot of baking soda. It gave it a weird flavor. I think if i cut back on the baking soda next time...it might be better. Other than that it was ok. I'll attempt it again.
I made these last night and they came out great! I made just like the recipie said and got 40 good sized cookies. I added chocolate chips to the last 1/3 of the batter and they were great too, except not as big. This will become my new peanut butter cookie recipe and my mother-in-law can eat them because they are gluten-free! Thanks
I made these for my Dad who is allergic to gluten. I followed the recipe exactly, but they didn't turn out that great. The biggest problem was that I made them even smaller than the receipe suggested, but they came out HUGE and all stuck together. I spaced them out farther on my 2nd pan, but they were still huge, not at all like the picture. The taste was pretty good.
A great tasting peanut butter cookie. You can't get any easier, I used natural peanut butter, splenda. I will be making these very often. It's great there is no flour. Thanks so much for posting this wonderful cookie recipe.
These were absolutely perfect! We all loved them. They puffed up really nice during cooking and stayed chewy when cool. Next time, I 'll use fresher baking powder. I rolled them in sugar like traditional peanut butter cookies and that kept them from spreading so much. My gluten sensitive friends are all thrilled.