Flourless Peanut Butter Cookies

Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since[ the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
18 cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • Coarse sea salt, for sprinkling
Directions

Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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4.6 341
What an easy and delicious cookie!!  I used regular peanut butter so I cut the amount of sugar in the recipe by 1/2.  item not reviewed by moderator and published
I love them!!!!! item not reviewed by moderator and published
This is an easy recipe that I had fun making with my 4 year old but since I didn't use salt at the end I think they were too sweet. I may use 1/3 less sugar next time. They were pretty good though. I added strawberry jam to some and chocolate chips to others and the rest I made plain. This recipe can be used to add your own fun ingredients to make it your own. item not reviewed by moderator and published
These cookies were very yummy and very easy to make! I didn't add any vanilla extract to the cookies and they still came out sweet and delicious. My kids loved them, a big two thumbs up for us! Next time we are thinking of adding chocolate chips to the recipe! item not reviewed by moderator and published
I'm starting a low carb diet, so I wanted to see if these would work for a sweet treat when I get a craving,  and they turned out great! <div><br /></div><div>I just replaced sugar with Splenda, but otherwise I followed the recipe completely. They came out perfectly. I used course pink himalayan salt for the tops. </div><div><br /></div><div>I wish I could post a pic here so you can see them! </div> item not reviewed by moderator and published
Cooking Tips is currently only playing commercials - on IPad item not reviewed by moderator and published
Just fantastic and easy to make! item not reviewed by moderator and published
Can you use stevia in place of the sugar? item not reviewed by moderator and published
Fantastic - Best peanut butter cookies ever and so easy and quick. Did not use anything on top, but added chocolate chips to some in the second batch. Mini chips are best suited. YUM! item not reviewed by moderator and published
Delicious and EASY!   item not reviewed by moderator and published
So delicious and easy.  I have celiac disease and these are perfect since there is no gluten in the recipe!  When I made them, I used melon ball scooper and made 25 cookies. item not reviewed by moderator and published
I baked mine for 14 minutes...excellent and couldn't be any easier! The coarse sea salt was an added touch! Usually it's sugar on top, the salt gave it a more adult taste.  item not reviewed by moderator and published
What a simple and easy recipe! Made these yesterday and they turned out absolutely delicious! I didn't have natural peanut butter so I used Kraft Crunchy Peanut Butter and cut the sugar in half. I substituted the sugar with Truvia Baking Blend sweetener. I suggest allowing the cookies to cool somewhat before handling as they are very delicate when fresh out of the oven. They came out perfectly sweet and salty and melt in your mouth! Thanks for the recipe!<br /> item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and rejected
Skeptical at first, but a true believer now. My family loved this fast tasty recipe. So many imaginative possibilities surrounding this recipe. I used a store brand peanut butter e.g. Jif. and no salt. Taste just like the original version of the recipe. item not reviewed by moderator and published
Meh item not reviewed by moderator and published
Easy and tasty! item not reviewed by moderator and published
After reading all the reviews, I decided to use a lot of the suggestions and made these with NATURAL Peanut Butter (the cheap kind that says ALL NATURAL on the label), natural PURE CANE granulated sugar, REAL vanilla, and the egg. I cooked them for 18 minutes, not 10 as stated. This was the easiest recipe EVER and the cookies are AWESOME! Not too sweet, like others have said. My cookies did not stick to the pan - I let them cool completely on the pan before removing them. Even after over cooking them they did not burn or brown at all. Hands down the best peanut butter cookie I have ever had! item not reviewed by moderator and published
I like the simplicity of this recipe. Quick and easy! I modified it a bit, though, because I like to taste more PB and less sugar. I used 1 cup PB, 1/2 cup brown sugar, 1 tsp PB extract to kick up the flavor, 1/2 tsp baking powder, and 1 egg + 1 egg white. They came out great! item not reviewed by moderator and published
These turned out great! Very quick and easy to whip up before loved ones come home. I put a dash of cinnamon in one batch and a dash of pumpkin spice in another, very yummy. item not reviewed by moderator and published
Great and yummy of the cookies were not black at the bottom from the pan not oiled down so the cookies were sticking to the pan. item not reviewed by moderator and published
Too sweet item not reviewed by moderator and published
mine were too stick to be flatten with fork item not reviewed by moderator and published
You can also do the same thing with Almond Butter or Hazelnut Butter. I make them all the time for my husband as he is Diabetic. Use Splenda in place of sugar. Add Almond extract, cinnamon, nutmeg...whatever suits your fancy. =) item not reviewed by moderator and published
Have been making these for years. My mother got this recipe in 1972 on a flyer that came with her phone bill. If you make them larger and once they are cooled down put a scoop of vanilla ice cream in between two cookies and then roll the edge in mini m&amp;ms or any kind of nut or sprinkle... They are out of this world good! item not reviewed by moderator and published
I made this recipe EXACTLY as shown. Super easy to make. Super yummy. Let them cool a bit and they held together just fine. My family liked them so much, I instantly had to make a second batch!! item not reviewed by moderator and published
I made these yesterday but instead of 1 cup of sugar i added half a cup of splenda..they are delishhhhhhhhhhhhhh item not reviewed by moderator and published
I used 3/4 cup of sugar, but I found the cookies to be a bit dry 1 more egg should be added for a better binder, so that it does not fall apart. I also used natural peanut butter and Madagascar vanilla extract. item not reviewed by moderator and published
I made these last night. The cookies turned out wonderful! Next time I going to add a bit less sugar. I couldn't believe that cookies were made with no flour! They are delish item not reviewed by moderator and published
These are great cookies! I used sifted, Coconut Palm Sugar because it is a little richer and has a low glycemic index. (used a cup of it) Not having tasted it with regular sugar, I can't compare, but they taste great with this sugar and my picky son liked them! I found that compressing the dough a bit before baking helped them keep their shape. I also let them sit on the pan, on the cooling rack for 5 - 10 minutes before taking them off. If you're thinking about these, I say try them! I don't think you'll be sorry. item not reviewed by moderator and published
These turned out great. I used regular JIF peanut butter and used 1/4c Splenda Baking Blend instead to cut down on the sugar and 1/2c semi-sweet chocolate chips. item not reviewed by moderator and published
First time I tried these and they are perfect! I substituted maple sugar instead of white sugar since that is what I had on hand. Delicious! item not reviewed by moderator and published
Delicious! I was in a creative mood making this but I am sure the original recipe is delicious on its own. Since I use conventional peanut butter I cut the sweetener in half as the others recommended, and used a half brown sugar/ half white sugar hybrid as my mom always did with her cookies. I had caramel extract on hand so I used it instead of vanilla extract, and wow! item not reviewed by moderator and published
My husband says he's never had a better peanut butter cookie, and I have to agree. My advice to someone making the recipe for the first time would be to bake them until they are crisp, and use plenty of sea salt. Yum! item not reviewed by moderator and published
They took about hour to properly set up. Pretty good item not reviewed by moderator and published
Amazing tasty alternative for those gluten free. A light but tasty treat. Pay attention to natural peanut butter If you use commercial product decrease the amount of sugar; as others suggested. item not reviewed by moderator and published
Absolutely fabulous! I used natural smooth peanut butter (GV brand) and 3/4c sugar. No separation, delicious cookies. Additionally, I added some chocolate chips to half the batch to change it up a bit--both (regular and chocolate chip peanut butter) were wonderful. Next time I make these I might try brown sugar instead of regular sugar to see if the molasses deepens the flavor. item not reviewed by moderator and published
Amazing. Perfect and so happy that I can make these cookies frequently without having to run to the store to get something. item not reviewed by moderator and published
These were so good! item not reviewed by moderator and published
These cookies tasted great, except for it was way too much sugar for my taste. One cup was TOO MUCH (and there was no added sugar in my peanut butter, so i know it wasn't that). They were a bit crispier than I would have liked, even though i followed the recipe. Next time, i will bake them for a shorter time. I made half the batch with choc chips mixed in. I enjoyed eating these, not feeling too guilty since the ingredients were simple and had no butter or flour in them. Yum. item not reviewed by moderator and published
i loved them! i don't like real sweet stuff so i naturally cut back on sugar and they were delicious! Real easy to make! M husband loved it when I used the chocolate peanut butter! item not reviewed by moderator and published
Yuck, these were not good at all. item not reviewed by moderator and published
This recipe was terrible...I'm sad I wasted my precious resources on it...I baked EXACTLY as I was told and they were just lousy. item not reviewed by moderator and published
If you watch the video you would see that she says to check the peanut butter you are using for its sugar content. She is using all natural peanut butter with no sugar. If you are using skippy for instance, it's already pretty sweet so you're gonna want to cut back on the sugar for the recipe. item not reviewed by moderator and published
Best peanut butter cookie recipe! #glutenfree item not reviewed by moderator and published
I make my own peanut butter from unsalted dry peanuts. No oil, no salt, nothing else. Do you think I will be able to make this cookie using my peanut butter? item not reviewed by moderator and published
Claire Robinson's flourless peanut butter cookies are way too sweet. Should be 1/2 cup sugar, not 1 cup item not reviewed by moderator and published
The BEST peanut butter cookie - EVER item not reviewed by moderator and published
These are amazing!!! I added some pumpkin pie spice to add a little something extra. Everyone loved them! item not reviewed by moderator and published
I actually haven't made these yet but I'll be making them tonight for my 9-month-old in order to fatten him up (he's small for his age). I'll be subbing date sugar for the regular sugar. We'll see how they come out! item not reviewed by moderator and published
These are fantastic, though I used a little less sugar than the recipe called for. They came out so good that I even shared some with my experienced-baker neighbor. He described them as fudgelike, yet cookielike. I'll be making these again. item not reviewed by moderator and published
I loved the taste of these cookies but they fell apart when I tried to transfer them from the cookie sheet. I tried letting them cool completely first. Any suggestions? item not reviewed by moderator and published
I am making these with Splenda instead of sugar for a Low Carb Treat! item not reviewed by moderator and published
Awesome! My kids and I made these as a holiday breakfast treat and they turned out great. We experimented with half the amount of sugar and added some dark chocolate chips and it was sweet enough! And omitted the salt. We will definitely be making these again! These are great cookies! item not reviewed by moderator and published
I used honey instead of sugar so I couldn't fork them before baking; however, they were amazingly delicious. I had three after dinner. The last pan is in the oven now and to that, I added semi-sweet chocolate chips....... item not reviewed by moderator and published
They're sweet and rich. I baked them on the top shelf of the oven rack. I sprinkled them with sugar prior to baking them. I followed the recipe exactly. I gave them four stars rather than five because I like to eat several cookies at a time and these are so rich, you can only eat one, maybe two. But the flavor and texture were perfect. item not reviewed by moderator and published
VERY rich, but good. I didn't have any trouble with them at all, actually used it as a recipe for my 2 &amp; 3 yr old to help with since it was so simple and didn't have bunches of ingredients to measure and mix. The dough was a bit oily but not excessive and was actually helpful b/c it slid out of the measuring spoon easily. I used a PB that is only peanuts and salt. I know that some of the natural brands add other oils so maybe that could cause an issue with separation. I am going make these again but maybe try to see how much I can reduce the sugar because 1 cup is a lot, but I actually got 24 one TB size cookies and they were so rich even my kids only ate 2 each, so not so bad for a once in a while treat. I also want to try with the chocolate in the center if I can get the sugar amount reduced b/c the current recipe + added chocolate seems like it would be over the top! item not reviewed by moderator and published
Not sure why this came up in the diabetic search, there is far too much sugar to be any good. item not reviewed by moderator and published
These were really good and they are gluten free! I personally add chocolate chips to them to balance the peanut butter or a Hersheys chocolate kiss in the center. item not reviewed by moderator and published
I will try this recipe item not reviewed by moderator and published
I just made these and the oil in the peanut butter totally separated, it was dripping off my hands and pooling on the cookie sheet ........ I've made these with real sugar in the past and have loved them :o/ ??? item not reviewed by moderator and published
Hubby and I liked them....kids not so much, ;) They reminded hubby and I of peanut butter cookies we had in elementary/grade school :) item not reviewed by moderator and published
How many carbs would you say each batch is? item not reviewed by moderator and published
Added about a 1/2 C. dark chocolate chips, used reduced sugar peanut butter, and reduced the actual sugar to 2/3 C. Needed to increase cooking time to 15 minutes. Soooooooo good. I'm so glad I found this recipe. Others I've tried have been gritty - I think the quality and smoothness of the peanut butter really matters. item not reviewed by moderator and published
Taste great, But I tried to make with jelly in the middle, it didn't work, the jelly melted too much and made a whole in the middle of the cookies :( item not reviewed by moderator and published
I make these all the time for my father in law, who has an allergy to gluten. They always turn out!! To the one that suggest adding flour, they are flourless for a reason, allergies! We all love them :) item not reviewed by moderator and published
So disappointed!! I cut the sugar down to half and they are still sickeningly sweet! The texture is gritty and the overall flavor is bland. Oh well...had to try. I used Jif natural peanut butter. item not reviewed by moderator and published
you know you have to put flour in it or it will not turn out rigth i have put flour so is can be more douge like so when i made it with the flour it turn out so good in i did not put salt in i because it will be salt in nasty in it will not tasty so good like the one without salt in it is easy i only had to use 4 things to make it suger, peanut butter, flour and some eggs in i did not put vanilla extract because i do not have that in it do not tast rigth to me with that in it in i do not lightly beaten the eggs becaue i just put the eggs in it the way it is item not reviewed by moderator and published
These are absolutely amazing! I changed a couple of things as some people had suggested which is why only 4 stars for this recipe. I used skippy peanut butter which is all I had in the pantry, 1/2 C. white sugar and 1/4 C. brown sugar, and finally I added some salt to the dough instead of on top of the cookie. These were so good I can understand why people were finishing them off the same night!! The trick to get a smooth cookie is really mixing the peanut butter and sugar good enough to melt the sugar before adding the egg. I was impressed with this easy to make cookie and my 4 year old enjoyed helping too. item not reviewed by moderator and published
These are so easy to make and very good. Instead of sugar, I use Splenda and I don't add salt. item not reviewed by moderator and published
Brilliant! These are the best peanut butter cookies ever. They are not the greasy crumbly messes like the butter and flour kind. Great as a low carb using Splenda too. item not reviewed by moderator and published
This is great! sO quick eand easy! I'm in England so had to convert the measurements. I also used a jar of crunchy peanut butter and the crunch added to the texture, but next time I would use half crunchy and half smooth. I also added half a tablespoon dessicated cocunut as it was too sweet for me - this gave a really nice flavour! Next time I would use 6oz sugar instead of 8oz. item not reviewed by moderator and published
I have been making variations of this for years, for my mother who needs gluten free recipes.I always add a teaspoon of soda. Brown sugar can be substituted for white, smooth or chunky peanut butter. I have even tried hazel nut butter, which has a very light texture.Chocolate or other chips are good too. item not reviewed by moderator and published
Used 3/4 cup lightly packed brown sugar and added a half teaspoon of baking soda. Cooked on a baking stone for fifteen minutes. Perfect! item not reviewed by moderator and published
Awesome, I may cook them a couple minutes longer but otherwise they were great. item not reviewed by moderator and published
HIT THE SPOT! Made them with COCONUT SUGAR (low glycemic impact) and Himalayan salt...fantastic. Great for my hypoglycemic son! item not reviewed by moderator and published
So easy to make and turns out gr8...my husband is not much into the cookies, but for this PB cookies i had to stop him from overeating.... thanx for the recipe item not reviewed by moderator and published
These were so very good. Made them to take as a treat to my son's class for his birthday. There are a couple of gluten free kiddos so I chose these and they were a huge hit with everyone. I could barely keep myself out of the leftovers :) item not reviewed by moderator and published
Absolutely Delicious!!! I have made them with several different options-- creamy peanut butter, crunchy peanut butter, and sometimes with sea-salt and turbinado sugar for the topping. They are a great sweet and protein rich treat for my gluten-free friends. item not reviewed by moderator and published
Awseome as is!!! item not reviewed by moderator and published
Perfect as is. I used unsalted natural peanut butter, no baking powder. Wonderful texture and taste--especially with the salt on top. item not reviewed by moderator and published
Make sure you use natural peanut butter. no added high fructose added. It will make your cookies fall. item not reviewed by moderator and published
These cookies were PERFECT! I used a (well used/blackened baking stone and had to add about 4 minutes to cooking time. Other than that I would not change a thing! Best peanut butter cookie I have EVER had - my fussy husband and kids agree....thanks for posting such a winner! item not reviewed by moderator and published
I read the other reviews and took the given advice. First I added baking powder and did a test batch which didn&amp;#39;t come out well. They were gooie and soft didn&amp;#39;t hold up, so I added chocolate chips and milled flaxseed, which made the cookie dough more dense. Also, I had to bake them for 17 minutes instead of ten. They turned out good after the modification and my husband loved them. item not reviewed by moderator and published
Very tasty, low maintenance and fast! item not reviewed by moderator and published
Very good. You do need to cut the sugar in half and add 1 tsp. of baking soda though. Adding mini chocolate chips is also a good addition. item not reviewed by moderator and published
I&amp;#39;m diabetic and make these all the time, I use Splenda brown sugar and I always add a bit of cinnamon and a bit of vanilla and baking soda, Sometimes I add chopped nuts or chocolate chips depending on what I have on hand, lots of different ways to change them up. I keep them in the freezer. item not reviewed by moderator and published
I know this recipe and it should also have 1 level teaspoon of baking soda. I make these all the time, but never added vanilla or salt.. I guess if the peanut butter isn&amp;#39;t salty enough I would add some. I adjust the sugar (raw sugar to a little over a half a cup and they will still come out sweet enough. item not reviewed by moderator and published
This is the recipe my mom taught me to use making peanut butter cookies! Little did I know that I&amp;#39;d need it 30 years later when I had to start eating gluten free! Even my husband asks for these! Sometimes I&amp;#39;ll add mini chocolate chips to the batter, too. So easy and absolutely wonderful texture! item not reviewed by moderator and published
I&amp;#39;m always looking for great and easy and tasty gluten free recipes and I found this and tryed it last night for my niece she has the Cyliac disorder and it was a hit she loved them! So we made more. This is definitely a winner in my home! item not reviewed by moderator and published
Tried this recipe because I had just run out of flour and needed something easy for a party. They turned out great I used peanut butter that had flax seeds in it and they added such a pleasant little crunch. My friends all loved them and loved that they were gluten free. I will be making these again! item not reviewed by moderator and published
I would have to agree with the other one star reviewer, these just weren&amp;#39;t very good. Maybe I added too much vanilla by accident but they just turned out flat and greasy with a granular texture. I added the sprinkle of sea salt and it was too salty for my taste. item not reviewed by moderator and published
I've made many different peanut butter cookie recipes over the years. This one is my favorite. It is simple, and doesn't use added fats or flour (so they are gluten free. I use a good quality natural crunchy peanut butter ("Crazy Richards" brand, and the peanut taste really comes through. I wish I had found this recipe sooner. item not reviewed by moderator and published
Simple, tasty, and quick! I only had almond butter on hand (unsweetened and it worked beautifully in a 1:1 substitution. item not reviewed by moderator and published
I loved the cookies so easy to make and soft and yummy item not reviewed by moderator and published
For the most part Followed the instructions ..... Used Jiffy peanut butter and only added 1/2 cup sugar and put in a shake of baking soda.. This was my first time making "any" type of homemade cookie and it tasted phenomenal. My husband ate them up. To some I just added salt, some oatmeal, some actual peanuts. Excellent cookies! item not reviewed by moderator and published
These we delicious! I added a 1/2 tsp of baking powder like the comments suggested and they turned out so good! Being diagnosed with celiac I have been wanting to find a cookie that reminded me of the "normal" cookie! These definitely did it! Thank you! Oh and I also only added half of the sugar that the recipe called for. item not reviewed by moderator and published
Perfect! item not reviewed by moderator and published
Substituted with splenda and cookie was still delicious, great treat for a diabetic. item not reviewed by moderator and published
This recipe is awsome!! Im not a peanut butter fan inless its in peanut butter and jelly sandwhiches but after tasting these cookies i changed my mind these are delicious and my son loves them too...i read the reviews and reduced the sugar to about a lil over 1/2 cup of sugar and they came out great i use jeff peanut butter and they did spread alot when i baked them but all is good next time i will put some baking powder as suggested so they dont spread....i did all the add in recommended and loved them all in my opinon but i would definetly recommend this recipe to anyone who loves or likes peanut butter cookies. item not reviewed by moderator and published
The tines are the points on the forked part, please change rating, these are really good. item not reviewed by moderator and published
Look it up on the Internet. This forum is for rating a recipe, n<span>ot to give a low rating for a recipe because you don't know the definition of a word.</span> item not reviewed by moderator and published
Anne,<br />The tines of a fork are the pokey things you stab the food with. Just like tines on a metal rake... You use the tines to create the criss-cross design on the cookies; pressing down slightly on the tops of them.  I hope this clarifies things for you. <br /> item not reviewed by moderator and published
Yes, look things up on the internet instead of giving bad reviews!! item not reviewed by moderator and published
Forgot to mention that I used parchment paper to prevent the cookies from sticking to the sheet. Quick recipe, easy clean up! ;) item not reviewed by moderator and published
Try spraying fork with a small amount of non stick cooking spray...should work like a charm! :-) item not reviewed by moderator and published
I forgot to mention. I used natural peanut butter as she suggested item not reviewed by moderator and published
Do you really not use flower? item not reviewed by moderator and published
Hi Gooly, I am in the midst of of making these now, my fingies are covered in peanut butter. Should I use less sugar? I don't have the sweetest of sweet teeth of you know what I mean. Lol, I'm eating chocolate chips right now! Anne P.S. Thanks for the review item not reviewed by moderator and published
Why? item not reviewed by moderator and published
Can anyone confirm or deny this? item not reviewed by moderator and published
You must not know how to bake because these turn out wonderful every time I make them and I've always followed the recipe (other than using brown sugar, as mentioned above) are you skipping anything, oven malfunction?? item not reviewed by moderator and published
I agree with Morgan, you must have done something wrong because these cookies were so easy to make and taste so good. item not reviewed by moderator and published
I didn't know there was a video. This should be more clearly visible. item not reviewed by moderator and published
#paleo #celiac #allthemgainzwithoutthemgrainz item not reviewed by moderator and published
Again, you MUST use NATURAL peanut butter - there is less sugar in this kind of peanut butter. item not reviewed by moderator and published
Why is this person rating something she has not made? Moderator? item not reviewed by moderator and published
Gesh..chill out. item not reviewed by moderator and published
Why is someone giving a baby peanut butter and sugar?! Wow.... run that by your pediatrician. item not reviewed by moderator and published
A little bit of sugar is alright, but the peanut butter should be run by the pediatrician unless the parent knows if they are allergic or not. But, the mom might already know, so this recipe might be perfectly fine for her 9 month old. item not reviewed by moderator and published
Don't give a baby peanut butter or whole eggs. No egg whites until a year old. No PB until after age 2 item not reviewed by moderator and published
Who knew you could get tips on what not to feed your baby on a section of reviews for a peanut butter cookie?!?!?!? item not reviewed by moderator and published
I let them cool on the cookie sheet for about 5 min to harden &amp; then transfer to cooling rack. item not reviewed by moderator and published
I let the cookies cool on the sheet for 30 minutes before moving them. item not reviewed by moderator and published
Splenda is for worse for you than sugar. If you want to go low carb then I suggest getting raw granulated Stevia instead. item not reviewed by moderator and published
There are no actual studies to back that up. item not reviewed by moderator and published
How much Splenda or Stevia equals 1 cup sugar? item not reviewed by moderator and published
So what is the ratio for replacing the sugar with honey? I don't like refined sugar or fake subs... item not reviewed by moderator and published
So you gave the recipe fewer stars because you want to eat more and one or two cookies isn't enough? I practice moderation so I'm happy with something that I only need "one" of. item not reviewed by moderator and published
I was thinking the same thing Ginas. There are some people who don't understand how to use rating systems. Because you can't eat 3 of them is not a reason to not give it 5 stars. item not reviewed by moderator and published
I like the top review, from the person that hasn't even made them yet, haha. item not reviewed by moderator and published
I was reading through the reviews and couldn't believe all the snarky comments people were compelled to leave. Wow Ginas Cusine! Don't you think Leanna probably gave it 4 stars because they were a little too rich or had too much sugar for her taste? Everyone has a right to their opinion. After all, this is a website where people are encouraged to critique recipes. item not reviewed by moderator and published
Thank you for your comment Leanne. After reading yours, and several other reviews stating the cookies were too sweet, I decided to cut the sugar in half. They turned out great! item not reviewed by moderator and published
Use Splenda instead of sugar. I am doing that for a low carb treat item not reviewed by moderator and published
Diabetes management is about counting carbs and eating in moderation, not avoiding sugar. item not reviewed by moderator and published
Ginas you must not be in the medical field because diabetes is also about management of sugar intake!!!!! Straight sugar along with sugar in carb containing foods along with even natural sugar from fruits for example item not reviewed by moderator and published
Hersheys and chocolate should not be in the same sentence. Try Lindt instead. item not reviewed by moderator and published
The same thing happened to me, Anastasia. I made them twice and they were awesome! Then today I tried to make a double batch and there was so much oil in the batter. I could not believe it! Could someone tell us why? item not reviewed by moderator and published
It could be the peanut butter you used. Or is the temperature in your kitchen extra warm? item not reviewed by moderator and published
Use a different peanut butter. Not all natural peanut butters are created equally, some have more oil then others. item not reviewed by moderator and published
Try making a well with your thumb in the middle of the cookie right as it comes out of the oven. Then melt a little jelly in the microwave and spoon it into the well. Let cool and enjoy! item not reviewed by moderator and published
#flour-free item not reviewed by moderator and published
LOL. Follow the recipe next time. I made these with half the sugar, used almond butter, and a mix of salt and pepper. Taste DE-LIC-EOUS item not reviewed by moderator and published
Can't even follow this because of all the spelling errors. WOW! item not reviewed by moderator and published
Wow denise. Wow. item not reviewed by moderator and published
What???????? item not reviewed by moderator and published
Please remember that not everyone on the internet is a native English speaker. There are plenty of things in the post that suggest that the author is translating from another language. Posting on the internet in a language that is not your own takes a certain amount of courage and nerve. Good for Jordan Carstarphen! item not reviewed by moderator and published
Oh, I think you can, Denise. item not reviewed by moderator and published
It took some deciphering, but I think I understand what you are trying to say. First off, there are many people who cannot eat flour-based foods. That is why this is a flourless recipe. The salt on top is for a sweet and salty combination of flavors, which most people find very nice. Give it a try. You should always beat eggs before adding them to a recipe, otherwise they might not mix in well, which could affect the results. Try using punctuation and paying attention to your spelling. item not reviewed by moderator and published
I tried a similar flourless recipe and loved them as they were so smooth. Recipes with flour usually include baking powder, which I can always taste - the very reason I don't eat sponge cake. These are perfect for me. I am going to try adding cinnamon or allspice. item not reviewed by moderator and published
Yeah, you totally missed the boat on this one. If you wanted a regular peanut butter cookie then you should NOT have tried this recipe. item not reviewed by moderator and published
They are so amazing that you had to change the recipe.....? item not reviewed by moderator and published
Thank you so much for substituting this way...I ALSO only had Skippy in the house...as its my husbands favorite (staple in our house) I purpously was looking at the comments to find someone who DID change the recipe, so thank you very much!!! item not reviewed by moderator and published
how much Splenda for low carb? item not reviewed by moderator and published
I am also in England. I just used Tesco own peanut butter. I like the sound of adding dessicated coconut so will try that the next time. item not reviewed by moderator and published
in addition to everything else or instead of white sugar? item not reviewed by moderator and published
Thanks for the explanation about natural peanut butter. Here in the UK, it seems the big brands include various sugars, but the cheapo ones are more natural. I one store I found the own-brand basic contained sea salt. One thing I try to avoid is palm oil. item not reviewed by moderator and published

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