This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.
Use either smooth or crunchy peanut butter.
Simple and delicious! I used crunchy peanut butter and mini chocolate chips. Also, I used my small cookie scoop and got 26 cookies out of this. Baking for 8 mins. was perfect for my oven. The kids (and adults) are LOVING them...definite keeper~YUM! Thanks for sharing. :)
Read More
This was my first attempt at a flour-free baking recipe. I made these exactly as directed, but the cookies didn't come out very well at all. I moved one from the baking sheet to a cooling rack, it crumpled, fell through the wires and onto the counter. Think I'll stick to a more traditional recipe next time.
Read More Simple and delicious! I used crunchy peanut butter and mini chocolate chips. Also, I used my small cookie scoop and got 26 cookies out of this. Baking for 8 mins. was perfect for my oven. The kids (and adults) are LOVING them...definite keeper~YUM! Thanks for sharing. :)
So simple to follow, my kids did it all on their own. I halved the amount of white sugar, since I used the no-stir crunchy peanut butter. Followed the rest of the recipe exactly, but increased the baking time to about 10-20 minutes depending on the cookie thickness and size. After it comes out of the oven, leave it to cool for one minute. If you can shift it around the baking sheet without it crumbling, it's good to go. Otherwise, I popped it back into the oven. Once it can be moved, I let it cool on a wire rack. Cookies spread out a little, so the 2" gauge was pretty good. Texture is crunchy on the outside, a little soft on the inside (perhaps shortening the baking time might make it more chewy). So yummy and easy to make!
Very good recipe, although I cooked them for 10 mins and not 8 and they turned out great !!!
This was my first attempt at a flour-free baking recipe. I made these exactly as directed, but the cookies didn't come out very well at all. I moved one from the baking sheet to a cooling rack, it crumpled, fell through the wires and onto the counter. Think I'll stick to a more traditional recipe next time.
The only change I made was to cut the white sugar back to 1/3 cup. It is important not to try to move the cookies until they are completely cooled. I baked them on parchment paper sliding the paper from the pan to a cooling rack of even height. They didn't crumble at all. I did add Nestle espresso morsels. You get a little taste of coffee with your peanut butter cookie. These cookies were made for an adults-only party. Otherwise I would have just used chocolate chips. I have a nephew with celiac desease so I wanted to have a gluten free recipe available and this is the one I will use. They came out picture perfect.
Made with crunchy peanut butter (3/4 was Adams, and 1/4 Kraft). Delish! I've heard that using natural peanut butter can sometimes make recipes a bit drier, so next time I will use Kraft.
I followed the recipe exactly and the cookies were crumbly. I returned them to the oven for another 10min and let them cool completely before taking them off a parchment lined cookie sheet. They came out great. I will definitely make them again, especially for my gluten free friends.
Really good cookie! The kids loved them. I added reese's pieces instead.
really good and very simple to make! these are now my 'go to' PB cookies! ;0)
This recipe was super easy and yummy! I got a thumbs up from my fiance????????
Followed recipe exactly. Baked for ten minutes. Used mini cookie scoop which doubled the amount of cookies. They baked up beautifully! Crispy on outside and soft on the inside. Really pleased with this recipe.
Really easy to make. The peanut butter tastes like like nutter butter cookies. Yummy!
Big hit at family Christmas get together! I exchanged coconut sugar for the white sugar and they were still sweet enough. I used a fork to crisscross on them, flattening them.
Absolutely delicious! Made them exactly as instructed. They do come out soft initially, so wait about 10 minutes before removing them for the baking sheet so they don’t fall apart.
I’m not sure what happened with other reviews, however I followed the recipe as written and my cookies came out great!! I baked them 10-12 minutes. You have to let them cool almost completely before moving them or yes they will crumble. Great recipe!!
Very easy to make and also very delicious for peanut butter lovers. I love that it doesnt make too much of a mess in the kitchen and that the dough is easy to work with. Its the perfect cookie to bake with younger children
I used sugar free chocolate chips and Splenda due to diabetes and they were delicious!
These are tasty cookies. I followed the recipe and the cookies were quite crumbly and had to be pressed together to stay together. I will probably not make them again.
I’m not sure what I did wrong, but my cookies didn’t really flatten and the bottoms burned
I had to bake it for around 15 minutes for them to not crumble. Otherwise, great cookie!
This recipe was okay. My cookies crumbled right after I put them on a plate. I put them in the oven longer and then let them sit for a minute and they turned out better but the flavor wasn't my favorite.
Easy to make and very good! I made these with a friend of mine who is gluten-free, and I think she'll like them. I did cut back on the white sugar by 1/2. I used crunchy pb and added just over 1/4 cup mini choc chips. I used a 1" scoop, and you should allow a few inches between. Mine spread out to about 3 1/2 - 3 3/4" and came out very flat. I let them stay in the oven close to 10 min (after some of the comments), but I think 8 min would have been fine. Also, you shouldn't try to remove them too soon from the sheets. I let them rest about 5 min before removing, and there was no crumbling problem. Thanks....great recipe!
Came out ok. Think I'll try again with different peanut butter. Fresh ground , natural may not be the way to go with these
Great cookie! I used 1/3 cup white sugar and 1/2 cup packed brown sugar. I also used chunky peanut butter and left out the chocolate chips (only because I didn’t have any). These were yummy and chewy. Let cool before removing from the pan or they will likely crumble.
so delicious! i can't believe there's no flour in these they are such a good texture and taste so good! although they were a little sweet when I tasted the dough, so i added a little salt and that tasted better
Made these and they were pretty good. Chewy/soft on the inside, crispy on the outside. Left them in for 13 min the. Took them at and let them settle. Would make again :).
Very good. Next time i will bake on top rack due to bottom burning on the tray baked on the bottom. I subbed half peanut butter and half almond butter. Delicious! I baked on parchment and glad I did. You can’t move them until cooled , mine crumbled. So i just removed the entire parchment sheet and put on cooling rack. Will make these again VERY easy.
My peanut butter was really oily. I rolled the dough into balls and used my fingers to pat them down. Definitely needed more time, about 11-12 minutes. Smelled and tasted delicious though. Quick and easy cookie for sure.
This recipe is a keeper. Very good. I followed the recipe exactly. Next time I will use a little less sugar.
Excellent. I made these 3 days ago, and the cookies are still soft & chewy. TIPS: Use parchment paper, and as soon as they come out of the oven carefully slide the parchment paper & cookies onto a cooling rack or cool counter surface. The hot metal of the sheet pan will scorch the bottom of the cookies. Let cool at least 5 minutes before eating.
These were delicious. I didn’t have any chocolate chips so I added milk chocolate toffee bits. They turned out great.
Easy recipe. I dipped my fork in sugar before squishing the cookie balls down a bit.
Love making these when someone asks for cookies and I need to make something quickly.
Yummy, flourless cookie! Used a little less sugar, still soft and chewy! A new family favorite
