Flourless Peanut Butter Cookies

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The only thing I would change is the amount of sugar because the first time I made it is was really sweet so I use half of the amount and it is just perfect.

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Easy and yummy. I put a few dark chocolate chips into the middle and it was even better. The salt was a nice touch.

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These cookies were great and easy to make. My daughter and sister loved them.

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I'm on a low-carb/keto diet and these were great! Only 4 carbs per cookie if you make them with powdered splenda. It would be even less carbs if you made them with liquid Sucralose and made smaller cookies.

I also didn't have any vanilla so I substituted with 1tsp cocoa powder mixed with some melted unsalted butter. Added some depth of flavor!

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Thank you for this easy recipe! I used 1 tsp. baking soda instead of the egg and natural cane turbinado sugar to make the cookies vegan.

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These really are delicious. Add the salt! It adds that extra oomph and depth of flavor that just puts these over the top!

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These cookies are delicious!!!

The recipe couldn't be easier or quicker. I used natural peanut butter, and turbinado sugar ( this is a healthier sugar, less refined and a bit browner in color, it is found in many grocery stores,m in the natural foods section Used fine ground sea salt instead of course. Definitely will make again!

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I love these cookies and so do all my friends and family! I made it with Kraft peanut butter an it still turned out good. The coarse salt didn't really do much so i tried the variations she suggested. I didn't have mini chocolate chips so I just chopped up the regular ones but you have to put quite a bit for it to make and impact against the peanut butter. My all time favourite thing to do with these cookies is make thumbprint cookies and fill it with jam; it taste like a PB&J sandwich!!!

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Great simple recipe! The cookies were delicious. I used All Natural Peter Pan Peanut Butter. This PB, as well as many others, already has sugar and a little salt, so I adjusted accordingly. It is All Natural, as it only has sugar, palm oil (for smoothness and salt added, no preservatives nor fillers. Instead of 1 Cup of sugar I used 1/2 Cup, and only added a pinch of salt to the mix, not on top of each cookie. After forming each cookie I sprinkled some brown sugar on top of the cookie. I followed baking instructions, but following suggestions from many reviewers I baked them a couple of extra minutes. The end result was a very flavorful and crumbly cookie. The brown sugar caramelized and gave the cookie a nice sweet crust on top. If you are a diabetic or in the Atkins/High Protein diet, use an organic Peanut Butter with no sugar (widely available in large supermarkets or health food stores, and sub the sugar for Splenda or your preferred sweetener.

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I used natural peanut butter and followed the recipe (except for the sea salt. I kept the cookies a little bit longer in the oven. We found the cookies to be too sweet. Will probably not do this recipe again as they are many others to consider.