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Flourless Peanut Butter Cookies

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I would have never believed this easy recipe would work until I'd seen it with my own eyes, amazes me! And tastes exactly like regular peanut butter cookies!

Me and son are allergic to soy also, so we use the Skippy brand Natural Peanut Butter, which uses palm oil instead of soy. The Skippy Natural tastes just like the other processed peanut butters, with sugar and oil added for creaminess and sweet taste and spreadability (we don't like the pure natural peanut butters with nothing added, too thick and the oil rises to top requiring copious stirring each time, and not sweet enough for us).

Easy Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 egg

Preheat oven to 350 degrees.

1. Mix the ingredients together well. Begin with mixing with spoon or fork until the mixture starts to thicken, takes about a minute or two to start to thicken. Then I finish working the mixture with my hands for about one more minute, to get it totally thickened and ready to roll into balls.

2. Shape into 1 1/2 inch balls.

3. Put onto ungreased cookie sheet about 2 inches apart.

4. Flatten with a fork, criss-cross style.

5. Bake for 10 minutes.

6. Remove from cookie sheet delicately to avoid breakage while still warm.

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THANK YOU!!!

Do you think you could let them bake as the balls THEN put a hershey's kiss in them and make the PB Blossoms? Those are my absolute favorite cookie in the world. Or is Hershey's not gluten free??? EEEEK!!!

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THANK YOU!!!

Do you think you could let them bake as the balls THEN put a hershey's kiss in them and make the PB Blossoms? Those are my absolute favorite cookie in the world. Or is Hershey's not gluten free??? EEEEK!!!

Kisses are ALWAYS good. :P

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Oooooh, yes! How heavenly! I think that's how you would add a Hershey's kiss on top, just guessing, sounds right to me!

The only thing I know about chocolates is that they all have soy lecithin in them, that's what enables them to harden and keep their shape, and my son and I are allergic to soy, so can't have them, alas and alack!!!

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THANK YOU!!!

Do you think you could let them bake as the balls THEN put a hershey's kiss in them and make the PB Blossoms? Those are my absolute favorite cookie in the world. Or is Hershey's not gluten free??? EEEEK!!!

I put the chocolate on BEFORE baking and they worked just fine. I did this for Christmas (although I used chocolate stars) and they were fabulous. I shared with family at Christmas Eve and Christmas Day and they were all eaten by gluten-lovers.

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Oooooh, yes! How heavenly! I think that's how you would add a Hershey's kiss on top, just guessing, sounds right to me!

The only thing I know about chocolates is that they all have soy lecithin in them, that's what enables them to harden and keep their shape, and my son and I are allergic to soy, so can't have them, alas and alack!!!

Try Enjoy Life chocolate chips. They're the mini size and soy-free (gluten-free and dairy-free too). I stir them in when I make the cookies and they are extra yummy. These are my family's favorite cookies.

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Wow! This could open up a whole new world to me! Thanks!

My twenty-eight year old son and I just found out we're allergic to glutens and soy ten months ago, and immediately went gluten and soy free since, so we sure do miss chocolate candy!

Best wishes to all!

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I get the Enjoy Life chocolate chips at the health food store - but they just got them in about 6 weeks ago. You might have to order them online, but believe me, it will be worth it.

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So glad the cookies turned out great for you! My son loves them too!

He's still waiting for the big batch I told him I'd make for Christmas, and then New Year, and I haven't come through yet since we had so many other sweets!

Hey, maybe Sunday, good idea!

Best wishes to all!

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My grandma found a similiar recipe in Penzies One magazine (by penzy spice company) and gave it to me. The only difference is it had vanilla. I figured any recipe that had 4 ingrediants was worth a shot.

I did find they HAD to rest for a while before I could take them off the pan.

The only problem was everyone else liked them so much they ate most of them :blink: and left me only one or two.

This was my first attempt at making gluten free cookies and I willdeffinetly add it to my list.

TJ :blink:

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:rolleyes: Those sound great, and really simple! These are my current favourite peanut butter cookies to add to your collection. I found them on the Everyday Food web-site at PBS. They have worked out every time. Here is the link: http://www.pbs.org/everydayfood/recipes/fl...ess_peanut.html

Enjoy!

Sandra

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<br />I would have never believed this easy recipe would work until I'd seen it with my own eyes, amazes me! And tastes exactly like regular peanut butter cookies!<br /><br />Me and son are allergic to soy also, so we use the Skippy brand Natural Peanut Butter, which uses palm oil instead of soy. The Skippy Natural tastes just like the other processed peanut butters, with sugar and oil added for creaminess and sweet taste and spreadability (we don't like the pure natural peanut butters with nothing added, too thick and the oil rises to top requiring copious stirring each time, and not sweet enough for us).<br /><br /><br />Easy Peanut Butter Cookies<br /><br />1 cup peanut butter<br />1 cup sugar<br />1 egg<br /><br /><br />Preheat oven to 350 degrees.<br /><br />1. Mix the ingredients together well. Begin with mixing with spoon or fork until the mixture starts to thicken, takes about a minute or two to start to thicken. Then I finish working the mixture with my hands for about one more minute, to get it totally thickened and ready to roll into balls.<br /><br />2. Shape into 1 1/2 inch balls.<br /><br />3. Put onto ungreased cookie sheet about 2 inches apart.<br /><br />4. Flatten with a fork, criss-cross style.<br /><br />5. Bake for 10 minutes.<br /><br />6. Remove from cookie sheet delicately to avoid breakage while still warm.<br />
<br /><br /><br />

Yes!

These are great cookies

My family has been using this recipe for many years

I do housekeeping in other people's homes, and once in a while I bake up a batch in someone elses kitchen, and they always love them....it is easy to remember the recipe because it is so simple ......you can just make up a batch anywhere without scrolling through a stack of recipe's or wondering which book it was in.......

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I had found the same recipe on the internet as well and yes it is excellent and easy to make.

I use only 100% peanut butter, no extra oils added. I have also used almond butter and tahini paste as well. The last batch I made was.

1/2 cup almond butter

1/2 cup tahini paste

1 cup brown sugar

1 egg

dash of salt

They were very good.

Bake at 350 for about 15 minutes.

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