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

Easy Peanut Butter Cookies

Elfbaby

Recommended Posts

Elfbaby Apprentice
Elfbaby
Posted

I am SURE that these have been posted before, but I made them tonight and they are delicious!

Ingrediants:

1 cup peanut butter

1 cup white sugar

1 large egg

Blend until sugar and egg are mixed in. Dough will look slightly "Dry". Form into 1 inch balls, mash flat with a fork and bake in a 350 degree oven for 10 minutes. Makes 24 cookies.

Warning: These are not low calorie in ANY sense of the word.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I am SURE that these have been posted before, but I made them tonight and they are delicious!

Ingrediants:

1 cup peanut butter

1 cup white sugar

1 large egg

Blend until sugar and egg are mixed in. Dough will look slightly "Dry". Form into 1 inch balls, mash flat with a fork and bake in a 350 degree oven for 10 minutes. Makes 24 cookies.

Warning: These are not low calorie in ANY sense of the word.

Add some chocolate chips!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have made these with honey in place of the sugar and they come out bready, sort of like muffin tops. Yum!

kareng Grand Master
kareng
Posted

I have made these with honey in place of the sugar and they come out bready, sort of like muffin tops. Yum!

Ooooo!

A whole cup of honey?

I use 1/2 cup white & 1/2 brown sugar and a little vanillas & the choco chips.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Ooooo!

A whole cup of honey?

I use 1/2 cup white & 1/2 brown sugar and a little vanillas & the choco chips.

I use about 3/4 of a cup instead. I have also used part honey and part sugar and played with using brown sugar as well. I don't like the graininess they get when I use all sugar. I bet they would be good with a touch of molasses as well. So many possiblities for stir in options too--almonds, walnuts, cashews, raisins, craisins, etc. :)

Katrala Contributor
Katrala
Posted

I made these recently as well and they are wonderful!

The only difference is that I also added a tsp of vanilla to the mix.

alex11602 Collaborator
alex11602
Posted

And if you can't have egg...I made them with egg replacer this past weekend. It was a 15 oz jar of natural pb, 1 c white sugar, 1/2 c brown sugar and the egg replacer for 2 eggs. Let's just say between 8 people they were gone overnight :)

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

Celiac.com Sponsor (A8-M):


Korwyn Explorer
Korwyn
Posted

My wife can't have chicken eggs, so we've used duck eggs, honey, and a touch of vanilla. I never thought of trying molasses. I love molasses! I'll have to try a mix of honey, brown sugar, and molasses! Maybe 1/2 br. sugar, 1/4 molasses, and two tbsp honey....*drool*

Anazoth Newbie
Anazoth
Posted

I just baked these and they are fantastic with a cup of tea :)

Marilyn R Community Regular
Marilyn R
Posted

These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

Never heard of Elvis cookies, but that sounds good!

I bet the basic cookie recipe would work with sunflower butter too for people allergic to peanuts.

Fire Fairy Enthusiast
Fire Fairy
Posted

Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

RL2011 Rookie
RL2011
Posted

Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

:lol: First step is admiting your problem! Better a oookie addict than a gluten addict! And most people seem to think everything gluten-free is healthy. :lol:

alex11602 Collaborator
alex11602
Posted

Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

The egg replacer I used was the powdered one by Ener-G and has no eggs or dairy in it.

Marilyn R Community Regular
Marilyn R
Posted

Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

Well at least you had good cookies! You probably aren't reading this since you've sworn off cookie discussions. B)

RL2011 Rookie
RL2011
Posted

Well at least you had good cookies! You probably aren't reading this since you've sworn off cookie discussions. B)

I did have good cookies. Just ate too many. I would have shared but no one to share with. Bad cookies!

Marilyn R Community Regular
Marilyn R
Posted

I did have good cookies. Just ate too many. I would have shared but no one to share with. Bad cookies!

I'm sure you'll meet somebody nice who wants to share your cookies!

Until then, it works to freeze the extras (out of sight, out of mind, and good feelings about preserving food for the future). After they've cooled completely, I stick two in a zip sandwich bag. Once they're all packaged, I stick the whole lot in a freezer bag (would label them dog food or something if I lived with inconsiderate peeps) and tuck them in the freezer.

They count as breakfast sometimes, straight out of the freezer. (Surprisingly, they're really good frozen!) I made mine with the mashed banana, but they had to be cooked on parchment paper (the batter was very thin and sticky).

If I have a frozen cheap source of protein and fruit that is gluten-free and ready to go in an instant, you can count me happy. :D

jackay Enthusiast
jackay
Posted

These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

How much mashed banana do you add to recipe? I'd like to try it but want to make sure I have the right amount of all the ingredients. Do you change the amount of any of the other ingredients?

alex11602 Collaborator
alex11602
Posted

Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

I tried it with the applesauce and read that you use 3 tbs of applesauce for 1 egg. I had made a double batch and while they tasted really good they ended up very runny and more like eating globs off plain peanut butter.

Marilyn R Community Regular
Marilyn R
Posted

How much mashed banana do you add to recipe? I'd like to try it but want to make sure I have the right amount of all the ingredients. Do you change the amount of any of the other ingredients?

I added 1/2 mashed over-ripe banana to 1/2 of the OP's recipe. And added about 1/2 tsp. baking soda and 1/2 tsp. vanilla (not imitation). I had to cook them just a bit longer than 10 minutes, and I really thought they were failures. The trick is to let them cool on a wire rack (if you have one, if not let them cool on top of something that will hold the cookie sheet up of the surface for awhile, and peel them off the parchment paper with a non-stick spatula about 5-10 minutes after cooking. (That's about the amount of time I spent sulking that I screwed up my cookies!)

I used chunky peanut butter and they were the bomb.

So I'd use a whole mashed banana for the original recipe. I don't think the vanilla added much, because the banana flavor really takes over.

Since banana sizes vary, I'd guess my outcome was about 1/3 cup. And it was really over-ripe, skin was black, but again, that was for half a recipe.

I thought it was worth trying for half a recipe. I might try carrots and raisins next time. :D

And the best lesson I learned is that just because it doesn't look good now, look at it later. Those frozen Elvis cookies are great! I'll make them regularly.

Marilyn R Community Regular
Marilyn R
Posted

I use about 3/4 of a cup instead. I have also used part honey and part sugar and played with using brown sugar as well. I don't like the graininess they get when I use all sugar. I bet they would be good with a touch of molasses as well. So many possiblities for stir in options too--almonds, walnuts, cashews, raisins, craisins, etc. :)

Lara Bars were $1.59 each at my local grocery store today. And they lookied smaller than usual! :lol:

I decided to make the cookies again instead.

I added minced dried apricots (didn't have dates) along with mashed banana, a couple of chopped Hershey's Dark Chocolate Nuggets and a handful of raisins. And I used 1/2 cup each brown and white sugar along with 1/2 tsp baking soda vs the OP recipe of 1 cup of white sugar.

They are scrumptious. I'm starting to think you can't ruin this recipe. (Unless you forget the egg...and I did that once. Even the dog wouldn't eat the batter or what I baked, and she loves peanut butter.)

I like Lara Bars, but $1.59 each is out of my budget. That makes Lara Bars more expensive per pound than lobster or filet mignon! (Neither of which I can afford, but would definitely prefer over a Lara Bar.)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Lara Bars were $1.59 each at my local grocery store today. And they lookied smaller than usual! :lol:

I decided to make the cookies again instead.

I added minced dried apricots (didn't have dates) along with mashed banana, a couple of chopped Hershey's Dark Chocolate Nuggets and a handful of raisins. And I used 1/2 cup each brown and white sugar along with 1/2 tsp baking soda vs the OP recipe of 1 cup of white sugar.

They are scrumptious. I'm starting to think you can't ruin this recipe. (Unless you forget the egg...and I did that once. Even the dog wouldn't eat the batter or what I baked, and she loves peanut butter.)

I like Lara Bars, but $1.59 each is out of my budget. That makes Lara Bars more expensive per pound than lobster or filet mignon! (Neither of which I can afford, but would definitely prefer over a Lara Bar.)

Lara bars are $1.99 - $2.19 each regualr price in my area. They do sometimes go on sale for 10 for $10 and that's when I buy them. I usually get 20 at one time when they are a dollar each and I only eat maybe one a week at most so they last me for a while. I agree about them being too expensive though. I don't have any right now. I found Enjoy Life bars on sale for $3 per box of 5 and bought a bunch of those. My main use for these bars are for shelf stable emergency food when I'm on the go or traveling and can't find anything else safe.

Cookies certainly are preferable to Lara Bars or Enjoy life bars if I'm at home or have access to a clean kitchen. :D

Nor-TX Enthusiast
Nor-TX
Posted

I used half sunflower butter and half almond butter, 1/2 cup white sugar and 1/2 cup dark brown sugar, 1 egg, 1 tsp. vanilla and chopped pecans - maybe there were 9 or 10 that I chopped pretty good.

They came out a little sweet but soft. I got 2 trays full. I used a tsp. to measure out the batter and cooked for 9 and 1/2 min. I let them sit for a couple of minutes on the cooking tray to firm up and transfered to a cooling rack. I've noticed my DH has been munching on them... so they must be good.

Next time I will reduce the sugar.

Marilyn R Community Regular
Marilyn R
Posted

I used half sunflower butter and half almond butter, 1/2 cup white sugar and 1/2 cup dark brown sugar, 1 egg, 1 tsp. vanilla and chopped pecans - maybe there were 9 or 10 that I chopped pretty good.

They came out a little sweet but soft. I got 2 trays full. I used a tsp. to measure out the batter and cooked for 9 and 1/2 min. I let them sit for a couple of minutes on the cooking tray to firm up and transfered to a cooling rack. I've noticed my DH has been munching on them... so they must be good.

Next time I will reduce the sugar.

That's a really good idea. Will you cut it down by 1/4 cup? I guess if you add dates or raisins, you could cut the sugar down by 1/3? (Thinking outloud, so to speak, and looking for input.)

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. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when...
    2. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt. I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the...
    3. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for...
    4. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I...
    5. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Accuracy of testing concerns

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,256
    • Most Online (within 30 mins)
      7,748
    Christie Fassel
    Newest Member
    Christie Fassel
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
×
×
  • 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.