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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.