No Flour Peanut Butter Cookies

My DH needs gluten free foods, I keep these on hand all the time, I only put 1/3 cup of choclate chips in them. Very good.

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Tasty, very easy to make (and eat!). I'll do these coockies again soon.

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These are a great cookie that packs a lot of peanut butter flavor. The full recipe made about 6 dozen cookies. The mixture was a little dry and I'm not sure if that was the natural peanut butter or not. The cookie balls were rolled in a cinnamon and sugar mixture prior to flattening. The cookies have a nice texture and are really being enjoyed.

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These are great! I made them large to have as a breakfast cookie on the run and it worked perfectly! The kids loved them too, and didn't even miss the flour in them!

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Great cookies! I only made a half batch and used splenda in place of the sugar, and they came out perfect. I made mine quite large and got 10 cookies out of the 1/2 batch. The flavor is yummy and I would definately make these again. Made for Cook-a-thon for Pets'R'us.

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These cookies are terrific! I used Splenda for the sugar with great results. I cooked for 9 minutes and mine came out with a great texture, just like a "normal" peanut butter cookie. I guess I made mine a little smaller, since I got 27 cookies out of 1/2 batch. Thanks for posting this great recipe!

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Instead of the 2 cups of sugar, I successfully used 2 cups of Splenda for a very low sugar adaptation to this recipe. Was it the best cookie I've ever eaten? Of course not. But for brittle diabetics who have to limit sugar and starches, or for those on low carb diets it will be a welcome treat.

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These are great! A cookie I can eat. My son loves them also, and he doesn't have a gluten problem.

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Good, easy and the kids loved them. What more can I ask for. Thanks for the recipe.

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These are quick and easy to make, and require few ingredients. I used crunchy peanut butter, halved all of the ingredients, and ended up with 18 good sized cookies. I cooked them for 12 minutes and the texture was perfect: crisp on the outside, and crumbly on the inside. I'll probably cut back on the sugar next time as they're very sweet. I forgot to add salt but the peanut butter would have contained some, so it didn't really matter. Thank you for a delicious recipe!

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These cookies are very good -- intensely peanutty, and crunchy. I had to cool them 2 minutes in the pan before I could transfer them to a wire rack, because right out of the oven they tended to fall apart. But I agree that cooling on the wire rack is what makes them get their crunch. My daughter wants to eat these for breakfast, and though I won't let her, I also can't fault her for wanting to! Made for PAC Fall 2007. Thanks, Deme!

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So easy to make and no one believed me when I told them that these cookies had no flour in them! I cut the recipe in half and came up with 20 good sized cookies! Great recipe- I will use it again!

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These are so good. A little grainier than they would be if they had flour, but still really tasty. I would leave out the salt next time. I also added a Hershey's truffle kiss in the center. Everyone in my office loves them! Thanks!

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LOVE these cookies! I was a bit hesitant at first, but upon eating my first one, I quickly let all my worries float away! Next time I'll need to make a double batch!!

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The taste was good, but sadly, they fell all apart and I was super careful with them. They were yummy anyway tho! Thanks

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Thank you! These are wonderful! I altered the recipe for allergy purposes only. I substituted 1 1/3 cup of agave nectar instead of sugar and added appx. 1/3 cup of non-gluten flour -maybe less-(I used spelt) since the agave nectar makes the dough too runny. Very good!

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I never would have thought... cookies without flour! Wonderful and easy... and very little ingredients (great when you're low on supplies). I halved the recipe... that was a mistake. Thank you!

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These are awesome! I've been making these (well..a similar recipe) ever since I went gluten free. They are so easy, but I can't make them too often because they get eaten up quick!!

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Great cookies! Easy recipe! I substituted 1 cup brown sugar for one of the whites. Thanks.

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I just made these, they are really good. Really simple and quick. Be careful with them right when you take them out though because they are pretty fragile. Also, I think it's important to be aware of the type of peanut butter you use, some are saltier/sweeter than others so tasting the batter is probably a good idea.

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