You cannot get any better than these! If you want true peanut butter flavor, these are the best cookies! They are incredibly easy to make and are great with some chocolate chips! My favorite peanut butter cookies, people are always so amazed when I tell them that this recipe has no flour! I would never make any other PB cookie recipe.

Wow...these are awesome. My boyfriend and I are avid weight lifters and cannot eat a lot of carbs, so I used 1/2 c white splenda, 1/4 c brown sugar splenda (thanks reviewers for this tip), 2 tsps vanilla, and 1/2 c egg beaters. Also used organic peanut butter from Giant Eagle (local grocer). I made little cookies that are now a go to after hard workouts or a treat on cheat day. THANK YOU so much for offering this protein packed, low carb cookie.

I love how simple this recipe is and how much peanut butter flavor the cookies have. My only complaint is a cup of sugar is too sweet, so I use about 3/4 (half brown, half white). Sometimes I add a little vanilla extract, but they are still great without it.

I dont know how this got so many raving reviews. To me - it was just sugar and peanut butter. Really sweet and 8 minutes did not suffice in baking time. Had to bake it an extra 5 minutes.

I was going to rate these lower at first since they are so thick and dry in your mouth....but I couldn't stop eating them anyway!! So they are very addicting, even if they don't taste the greatest!

after reading these reviews i was sooo excited to make these! but after i mad them i was'nt so happy. they had a very funny after taste. so i dont know if it was something i did even though i followed it to the t. but sadly i will not be making these again,

These are the very best peanut butter cookies! Make a double batch and you will not regret it. I have made these many times and believe me...they never last long. I add a little vanilla extract but that is the only change I make.

I was skeptical at first, but these are very good.

I made these one time they are good,will make again definately.

First time I cooked cookies and it turned out great! Yummy!

Its a really good recipe. I like how quick and simple it is.

these are really good and really easy. I used 1/4c granulated sugar, 1/2c brown sugar and added 1tsp vanilla.

These turned out pretty good. They were good bite size cookies and great for everyone that loves peanut butter. They came out small the way the recipe is written. Next time I'm going to try doubling the batch, adding vanilla, and making the size bigger.

I hate to say it, but I was disappointed in the taste and texture. Most of the reviews were so positive. I added vanilla as some mentioned, the dough was easy to work with, I added kisses on some, they just were oily, and flavorless.

i tried this, and the cookies flattened out and cooked like burnt cookies on the outside, and mushy peanut butter on the inside. i added flour to thicken it up, and a little extra sugar... same thing happened again. i like the idea that they're lower carb, although adding flour doesn't bother me. any ideas how to make them stay solid and cook properly??

The perfect peanut butter cookie! Easy and quick and lots of moist flavour!

Very yummy. My boyfriend ate a bunch and was very surprised to learn they were flourless. He said they tasted like normal PB cookies. I added a tsp or so of cinnamon, as I do most of my cookie recipes to bring out the flavors. Will replace my regular PB cookie recipe because it's much easier, cheaper and there isn't much of a difference in taste. THANKS!!

this recipe is amazing! i signed up to allrecipes with the sole purpose of rating these cookies! (i usually just browse) it is my new peanut butter cookie recipe! THANKS

These cookies were amazing! I was skeptical, and thought I would be wasting a cup of peanut butter but they turned out perfect. You must let them cool on the cookie sheet, or they will fall apart. Will definitely make again!

I made these today and they are FABulous!!! Here's what I did: I doubled the recipe, which means I used two cups of peanut butter (basically, one jar), two eggs, and one cup sugar (3/4 white, and 1/4 brown). I did add a tsp of vanilla, and about 1/2 tsp of baking powder, for fear they might run all over the pan. They did not - I think they would be fine with out the baking powder. I used natural peanut butter, and poured the oil off the top without mixing it in. This made for a perfect, and I mean perfect, cookie consistency - moist on the inside, but not runny in the least. The taste is salty/sweet, which I love! I made them into a ball form for the cookie sheets, and they only flattened a bit, for a perfect, round cookie shape (didn't press them with a fork). I can hardly stop eating them. Will most definitely make them many times again. Even my husband likes them, and he doesn't like peanut butter. Thanks for this great recipe!!!