Flourless Peanut Butter Cookies

From: kadams25

On Nov 15, 2009

excellent recipe! i think i like them better than 'floured' pb cookies because they're not as dry. i used 1/2 c white sugar and 1/2 c brown sugar. they came out nice and a bit chewy, the way i like them, not too crunchy.

From: Chesapeake Celiac

On Nov 1, 2009

My family loves this recipe - my son and I are celiacs and this is one recipe we make that the whole family enjoys!

From: Brave Noodle (njg)

On Apr 3, 2002

alright. nj "newbie" here. known for my devotion for peanut butter, could not keep this recipe in my cookbook for too long without giving it a try. first - that silly cross pattern with the fork tip: continually rinse off your fork with warm water ever 2 cookies or so, or it will stick and lose that wonderful pattern in a mush of pulled up dough second - i made my cookies enormous (i only rolled 18). tip: trust me, the WILL expand. they don't look like it, but they do. make real spoonfuls, not shovelfuls. third - if you are crazy and want enormous cookies, reduce the oven to 300. tip: plan an activity to do, these will take longer to cook. the smell of peanut butter will taunt you. if you don't keep yourself busy you will be glaring at the oven for 15+ minutes trying to cook them faster with your soul, and it didn't work for me. fourth - good news! tip: the cookies will harden when out of the oven, so you can be slightly impatient and take them out a little early to maintain a soft chewy cookie! yay! (maybe the soul glare worked?) fifth - additions i agree with other reviews, these cookies would rock even more with other goodies in them like peanut butter chips or oatmeal - i'm going to try that next!

From: henrysmommy

On Feb 24, 2002

these are yummy! crispy light and different. i used chunky reduced fat peanut butter and with the advice of my grandma, added 1/2 cup of oatmeal. i made the cookies much bigger and ended up with a little over 2 dozen.