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
Watch how to make this recipe.
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 375
What a waste of good peanut butter! These cookies are so sickeningly sweet that even the kids don't like them! I tweaked this, and they came out very well. 1 1/4 c. peanut butter, smooth or crunchy; 2/3 c. brown or white sugar, or Swerve, for sugar-free; pinch of salt, 2 beaten eggs ~ combine well. You could then mix in 1/4 c. chopped, roasted, salted peanuts if you'd like. (optional but yummy) Form into small balls, place on parchment lined cookie sheet, and flatten a bit with a fork, in a  criss-cross design. Bake in a pre-heated 350' oven for 12-14 min. 'til golden.  Cool completely. They'll firm up a bit more once cool, so don't overbake them. If you don't add the salted peanuts, you could add a small, bittersweet square of chocolate to the top of each cookie, before baking. Lily's stevia-sweetened chocolate, for sugar-free. Enjoy! item not reviewed by moderator and published
Delicious!  I use crunchy peanut butter and add chopped salted peanuts to the batter.  Chilling, rolling, and not overbaking prevents crumbling. item not reviewed by moderator and published
Way too sweet. Tastes more like peanut brittle than peanut butter cookies. item not reviewed by moderator and published
Want to write a review about this recipe. These came out excellent! My husband (and myself of course!) is a big peanut butter cookie fan and my recipe has always been one that contains flour. I eat GF as much as possible now and wanted a GF breakfast treat. I had a big jar of the Hannaford My Essentials peanut butter (really yummy, lol) so I used that. It is very creamy and fairly sweet so I used 1/2 cup sugar. I also added 1/4 t. baking soda and powder (holdover from my old recipe, cut in half).  I had to chill it a few minutes so I could roll into balls, and after that it was a piece of cake! They are delicious and perfectly crumbly/chewy.  I did have to cook them 14-15 minutes and let them sit for about 5 minutes.  Thanks to all for the tips on sugar, cooking time etc. This is my new go-to recipe - you can NOT tell a difference between these and my regular recipe except these taste a lot more peanut-buttery!<br /> item not reviewed by moderator and published
I've been making these forever and didn't think about the fact that they are gluten free, so that's a bonus.  I have never used vanilla or salt, so just three simple ingredients--unless I add chocolate chips and/or coconut, or raisins.  They're a bit on the heavy side, but they always disappear fast. item not reviewed by moderator and published
Can you make these using Splenda<br /><br /> item not reviewed by moderator and published
Great  item not reviewed by moderator and published
Greta recipe, always a hit wherever I bring then. Easy and quick, too. <div><br /></div><div>Ovens vary, eyeball doneness. If you have crumbly cookies, you cooked them too long. I have a terrible oven, so I take them out while still soft and let them finish on the pan. </div> item not reviewed by moderator and published
Only five stars if you add a little extra sugar and peanut butter, use two eggs instead of one, and a teaspoon of oil.  If not, you end up with a dry, crumbly mess that isn't very good. item not reviewed by moderator and published
Two stars for perfect taste. The rest of the stars were lost at the cookie part, the cookies become crumble. I can't pick up a cookie but I scoop the crumble up with a spoon. Don't get me wrong, they are so good I still make them!  item not reviewed by moderator and published
<span>Delicious! I used Kraft 100% all-natural peanut butter, and I used 1/2 cup of white sugar and 1/2 cup brown sugar. I also added 1/4 tsp salt to the batter (none on top). I chilled the dough for 20 minutes in the fridge to prevent them from being too soft/oily when rolling. I had to place them on the cooling rack carefully (they were delicate), but once cooled they were perfect.</span> item not reviewed by moderator and published
My family loves these cookies, and they are perfect for people who have gluten allergies! <div><br /></div> item not reviewed by moderator and published
Easy easy easy ... I used all Natural Peanut Butter and added a pinch if salt to my cookie batter as well as some coarsely  ground sea salt on top... Make them into thumb print cookies and put a dab of grape jelly or my favorite, Pomegranate!!!  item not reviewed by moderator and published
I just made these flourless peanut butter cookies and they turned out great. I did bake them for 16 min because they were not done after 10 min but that's probably because I made them bigger than she did. They were not crumbly at all. You have to roll them into a ball with your hands.  item not reviewed by moderator and published
First time making these cookies, they turned out perfect!  I followed the recipe since it was my first try.   I haven't had peanut butter cookies this good in years.  I did end up cooking them about 16 minutes. item not reviewed by moderator and published
Deeeeelish.  I don't get how people's dough is crumbly when this is,just peanut butter, sugar, and an egg.  I did nothing special. Mine was creamy. item not reviewed by moderator and published
These cookies are not delicious. Very bland and could not hold together. You could tell this cookie was missing a lot of ingredients. Good idea, bad results. item not reviewed by moderator and published
Delicious and super easy! item not reviewed by moderator and published
If you dip these in chocolate, they taste like reese's peanut butter cups! item not reviewed by moderator and published
I just made these cookies again! One of the best peanut butter cookie recipes ! As for being crumbly I just roll them in a ball by hand and no more crumbles. Love the salt on top makes them sweet and salty. I double the recipe when I make them. item not reviewed by moderator and published
I came on to look at reviews because I am thinking of adding whole peanuts to my next batch and wanted to see if anyone had good results with that. However, I have noticed that most people seem to think this is an adjusted recipe for grain-free eating. This is a very old classic peanut butter cookie recipe known for 1c, 1c, 1c, 1 tsp. I have been baking it since I was a small child 35 years ago and my mother has probably been making for it 30 years before that. The cookie is crispy and greasy and dry-ish and very delicious. If your dough is not holding together your peanut butter is probably too high a quality (not enough oil) or too low a quality (too many artificial ingredients or hydrogenated oil) try a teaspoon of butter for a high quality peanut butter. I too live strictly grain-free and if you need a sweet treat I recommend staying away from these cookies because these have a lot of sugar and let's be honest, peanuts are addictive.Try frozen blueberries with cream and feed these to the kids.<br /> item not reviewed by moderator and published
WELL IT ONLY WORKS IF U SAY OTSACOOTSIE ABRACADABRA PLEASE &amp; THANK YOU item not reviewed by moderator and published
I tried this recipe a couple of months ago and my cookies came out perfect and they were devoured by my husband and son.  No issues with being too crumbly. item not reviewed by moderator and published
As others have said, a bit too sweet.  However, that is not my issue.  The dough is crumbly.  I does not hold together well enough to actually make a cookie shape.  My husband is a celiac, so I would really like the recipe to work.  When I saw Claire make this recipe on TV she used agave syrup instead of sugar...anyone tried that?  Suggestions welcome. item not reviewed by moderator and published
I love peanut butter cookies but haven't had one that actually tastes like peanut butter in years.  Too many fillers I guess.  With the ease of this recipe I decided to give it a shot.  Wow, what an excellent cookie !  I thought at 10 minutes they looked under done so, with two minute intervals I cooked them for 16 mins.  They turned out crunchy good but will try the 10 mins next time for a softer chew.  The Kosher coarse salt was a nice touch. <br /> item not reviewed by moderator and published
These were very easy to make, but I didn't care for the greasy crispy texture.  If you are looking for a gluten free version, this is an excellent recipe, otherwise I would stick with the traditional peanut butter cookie recipe with flour. item not reviewed by moderator and published
Great recipe but definitely half the sugar! :) item not reviewed by moderator and published
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
Love this 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
Been making these since my 47 year old brother was in pre-school, minus the sea salt.  Eat them fast, they only last a couple days before they get too hard to really enjoy!<br /> item not reviewed by moderator and published
Can you use stevia in place of the sugar? item not reviewed by moderator and published
I have made these fantastic cookies for years and shared the recipe dozens of times.  I am glad that they are becoming known nationally.  So easy and so good.  Great for bake sales or gifts. item not reviewed by moderator and published
I am giving this recipe 1 star because it is not an original recipe created by a Food Network person. My Mom has been making these cookies since 1979, and the lady she got the recipe from was making them for at least 30 years before that. I may be wrong, but I seriously doubt that Claire Robinson was writing recipes in Southeast Ohio in 1949. The cookies are great, but I come to foodnetwork.com for original recipes. This one was created by who-knows at least 75 years ago, when the Food Network wasn't even a gleam in a TV exec's eye. Or should I say in a radio exec's ear. 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
Amazing recipe. Easy Peasy and I cut the sugar in half. Doubles well and I always have the ingredients on hand. Takes about two minutes plus baking time. I usually go five minutes longer in the over. Taste is unbelievable.  item not reviewed by moderator and published
Delicious and EASY!   item not reviewed by moderator and published
Made this recipe this weekend. The BEST peanut butter cookies ever. The purest peanut butter taste. 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
I love these cookies. I like them better than the jif peanut butter cookie recipe. I use jif peanut butter in these cookies and they turn out perfect every time. The cookies also are nice and crunchy the next day. The fact that I can make the dough and get them in the oven in a matter of minutes is a home run in my book. item not reviewed by moderator and published
I just made these but added 1/2 teaspoon baking soda, 1/2 cup sugar 1/2 cup lite brown sugar... ive never in my life had a peanutbutter cookie so good!  item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
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
Read the reviews, most halved the sugar.<br /> item not reviewed by moderator and published
Yes 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

This recipe is featured in:

Everyday Celebrations