Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

No Flour Peanut Butter Cookies

sandsurfgirl

Recommended Posts

sandsurfgirl Collaborator
sandsurfgirl
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


runningcrazy Contributor
runningcrazy
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

I've seen this recipe a lot and everyone raves about them in the reviews. I would love to try them sometime for my family(me and peanut butter dont mix well-and we use the natural too) How much does this make? It seems like it wouldnt make a lot, but i bet they are good!

sandsurfgirl Collaborator
sandsurfgirl
Posted
  • Author

I've seen this recipe a lot and everyone raves about them in the reviews. I would love to try them sometime for my family(me and peanut butter dont mix well-and we use the natural too) How much does this make? It seems like it wouldnt make a lot, but i bet they are good!

It made one big cookie sheet full. I didn't count, but maybe a dozen or a few more. That was decent size too, not tiny.

They really taste like they have flour in them. If you brought them to a party and didn't tell anyone, seriously they wouldn't be able to tell they weren't regular old peanut butter cookies.

Korwyn Explorer
Korwyn
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

I so want to try these but the thought of what my system would do if I ingested refined white sugar like that makes me shudder. I wonder if I could substitute 3/4 raw honey instead... Hmmm....

bluebonnet Explorer
bluebonnet
Posted

oh my gosh these were awesome ... my boys loved them too! won't be making these very often since they are irresistable! yum! :D

jackay Enthusiast
jackay
Posted

Has anyone tried substituting two egg yolks for the egg whites?

AKcollegestudent Apprentice
AKcollegestudent
Posted

I've been making variations of this since I went gluten free (again) nine months ago. And it's decent with honey or agave--I've used both. There isn't quite the crunchy shell that some versions of this have. (Those versions say that you should roll the balls in sugar before pressing them down.)

My current favorite version involves mixing dark chocolate peanut butter (if you want something good/miss Nutella, seriously? Find the Peanut Butter Co.'s gourmet peanut butters) with crunchy peanut butter (natural because it's soy free) with sugar, egg, and baking powder. My starting recipe calls for a teaspoon of baking powder; other versions call for a teaspoon of baking soda.

I haven't removed the egg white from this, but I know that it's possible to make a double batch with only one egg, so it might be possible. At the very least, it'd be an interesting experiment.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jackay Enthusiast
jackay
Posted

Duh! My mistake. I'd need to add two egg whites instead of the egg yolk as it's the yolk I'm intolerant to, not the white.

celiac-mommy Collaborator
celiac-mommy
Posted

They're also amazing if, once they are completely cooled, you dip them into melted chocolate, then let it set. SOOOOO good. I tried this because I had tried to add some chocolate chips in to the dough once and the balls wouldn't stay together when forming. I suppose you could just pat them into a 9x13 dish and make bars out of them...or make bars from the regular recipe and then add melted chocolate to the top of the bars--easier than dipping them all :)

I also added an extra egg, makes the dough less crumbly

jerseyangel Proficient
jerseyangel
Posted

I add a teaspoon of vanilla to mine. Dipping in chocolate sounds like a fantastic idea--I'd do half and leave the other half plain.

sandsurfgirl Collaborator
sandsurfgirl
Posted
  • Author

I put chocolate chips in tonight and they turned out great. I just made sure there was plenty of dough and I formed them into cookie shapes in my hand so the chips stayed in.

I forgot to say in my original post that you need to flatten the balls of dough when you put them on the cookie sheet.

I was thinking about dipping them in chocolate too!

freeatlast Collaborator
freeatlast
Posted

I so want to try these but the thought of what my system would do if I ingested refined white sugar like that makes me shudder. I wonder if I could substitute 3/4 raw honey instead... Hmmm....

The recipe that I have calls for 1/2 c. sugar. The rest is the same. I usually use health food store peanutbutter, so I don't know if Jiff or other brand are gluten-free or not, but I know they add sugar so the 1/2 cup makes sense if you're using that kind.

Nor-TX Enthusiast
Nor-TX
Posted

The recipe that I have calls for 1/2 c. sugar. The rest is the same. I usually use health food store peanutbutter, so I don't know if Jiff or other brand are gluten-free or not, but I know they add sugar so the 1/2 cup makes sense if you're using that kind.

I use: 1 egg

1 cup peanut butter

1 cup white sugar

1 tsp. baking powder

1 tsp. vanilla

Lightly beat egg in separate bowl. Mix peanut butter and sugar in large bowl, by hand until well blended. Add in remaining ingredients and mix well. Roll 1 TBSP of dough into a ball and roll in white sugar to coat. Place on parchment lined cookie sheet. Use a fork dipped in sugar to create hatch marks like traditional pb cookies.

Bake at 350 degrees for 10 minutes. Let sit on baking trays for 5 minutes. Transfer to cooling racks. Makes approximately 36 cookies. These are absolutely delicious and the staff at my school thought they were traditional cookies and professionally made because they were all uniform.

Enjoy!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,791
    • Most Online (within 30 mins)
      7,748
    klholt
    Newest Member
    klholt
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      KATZ CINNAMON DONUTS

      By Scott Adams · Posted

      I'm so sorry to hear you're feeling so unwell, and I hope you recover quickly. While your personal experience of getting sick is absolutely valid, there are a few key inaccuracies in the information you've shared that are important to clarify for anyone else reading. The central misunderstanding is about oats and gliadin. Oats do not contain gliadin; gliadin is a specific protein found exclusively in wheat. The protein in oats is called avenin, which is similar in structure but is a completely different compound. For the vast majority of people with celiac disease or gluten sensitivity, pure, uncontaminated oats are safe. The reason "gluten-free" oats are necessary is because regular oats are frequently cross-contaminated with wheat, barley, or rye during growing and processing. Certified gluten-free oats are tested to ensure they are free from this cross-contamination. It's possible you may have a separate and less common sensitivity to avenin in oats themselves, or the illness could have been caused by another ingredient or even an unrelated virus. Given your expertise and severe reaction, it would be a good idea to discuss this with a doctor to pinpoint the exact cause. This article, and the comments below it, may be helpful:    
    • Scott Adams
      Newbie possible glutening help

      By Scott Adams · Posted

      This article, and the comments below it, may be helpful:    
    • trents
      Could my infant son have been glutened? Hear me out.

      By trents · Posted

      Celiac disease is an autoimmune condition with a genetic base. The the potential for developing the disease is inherited. but remains latent until triggered by some stress event. Thus, there is an epigenetic component to celiac disease. Once the genes are awakened from dormancy, celiac reactions are triggered by the ingestion of gluten.
    • bombier
      KATZ CINNAMON DONUTS

      By bombier · Posted

      I just called in sick to work and I'm laying here in a fetal position with liquid diarrhea so bad I'm using a trash can and can't make it to the bathroom. Last night I thought I would treat myself as most of you realize we have to cook from scratch so much but I thought I would treat myself and I made a huge mistake by buying these katz cinnamon donuts. I had a pre-covid gluten-free restaurant and used to hold gluten-free meetings in McDonald's until they closed the dining rooms down. I am very familiar with this topic. I'm too sick to fish the box out of the garbage can and read the ingredients again but I can guarantee you before I bought it I made sure they didn't have so-called gluten-free oats because there is no such thing. Oats have gliadin and gliadin is a derivative of gluten I learned this long ago in my gluten-free journey. I am in so much pain and so sick I can't believe it. Right now I'm feeling like this company has no business making food for the public.
    • Beeroney
      Newbie possible glutening help

      By Beeroney · Posted

      Hi all, just ticked over into my first year gluten-free after being diagnosed last October and feeling a bit rough after a possible glutening. Diagnosed at the ripe age of 38, never been ill in my life before this so safe to say my health anxiety is now borderline unmanageable. I think I may have been glutened a week ago, since then I’ve had that familiar hot/burning feeling in my gut, gas, bloating and all the Bristol Stool chart types in one sitting. I know people are different but does this sound familiar to anyone? Stomach was churning like mad last weekend like it did when I first ill before diagnosis. Acid reflux(which was my first symptom way back when) also reared its ugly head, which I probably the worst symptoms imo. Anxiety is probably up more so as I’m leaving on holiday to USA in 3 weeks time, which would be pretty much ruined if my guts are still messed by the time we leave.  Any words of wisdom appreciated    Bryan 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.