I hope this will be of help to all those cookie lovers out there who can't consume flour.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.

  • Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week

Nutrition Facts

402 calories; protein 10.4g; carbohydrates 40.6g; fat 25.4g; cholesterol 41.3mg; sodium 149.3mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2008
I stumbled across this recipe and thought I'd give them a try just cause they seemed so quick to make.. Not only were they SUPER quick AND easy but really good too! I think I even prefer them to cookies with flour in them: ) You have to try these you won't be disappointed! I subbed half the white sugar for brown and used crunchy peanut butter so I left out the nuts... YUM! Read More
(35)

Most helpful critical review

Rating: 3 stars
12/07/2010
Just ok. We were desperate for something sweet and I was out of flour so this is what we came up with. Won't make again I don't think. Read More
(7)
54 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/16/2008
I stumbled across this recipe and thought I'd give them a try just cause they seemed so quick to make.. Not only were they SUPER quick AND easy but really good too! I think I even prefer them to cookies with flour in them: ) You have to try these you won't be disappointed! I subbed half the white sugar for brown and used crunchy peanut butter so I left out the nuts... YUM! Read More
(35)
Rating: 5 stars
12/24/2008
Wonderful cookies! Chewy crunchy and delicious! The first time I made these I ran out of crunchy peanut butter and used 1/2 crunchy almond butter. I also added a splash of vanilla. I am making them tonight for Santa! Read More
(13)
Rating: 4 stars
04/19/2010
These are great wheat-free cookies! I used half white sugar and half brown sugar and left out the walnuts. I rolled them into balls and then flattened them out since they don't spread in the oven at all. This gave them a nice smooth appearance. The flavor seems to be missing something and I think it's salt. Next time I will probably add 1/2 tsp. salt and maybe some vanilla too. Read More
(12)
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Rating: 5 stars
09/12/2003
I made this recipe for my mother who has to have a gluten free diet. Easy to make with ingredients we usually have on hand everyone else loves it too. Read More
(10)
Rating: 4 stars
02/21/2008
Delicious cookies. I used Splenda instead of sugar and they were good. Read More
(8)
Rating: 3 stars
12/07/2010
Just ok. We were desperate for something sweet and I was out of flour so this is what we came up with. Won't make again I don't think. Read More
(7)
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Rating: 5 stars
12/19/2007
Great recipie. Did not alter anything. The cookies were a big hit at a recent Holiday party where I had gluten free guests. Read More
(7)
Rating: 5 stars
08/29/2002
I "LOVE" this cookie recipe. I make these for gifts to hand out for family and friends to munch on. These cookies are easy quick and they taste great. Peace Gina Read More
(5)
Rating: 3 stars
04/29/2012
These were surprisingly good... when they were warm. However I must have done something very wrong because once the cookies had cooled they were rock hard! Perhaps it was because I reduced the amount of peanut butter too much? Read More
(4)
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