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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,962
    • Most Online (within 30 mins)
      7,748
    AlissaW
    Newest Member
    AlissaW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.