The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 21, 2009
decent
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Cooking Level: Beginning

Home Town: Fenton, Michigan, USA
Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 25, 2009
"These are the best p-nut butter cookies I've ever had!" 10-year old. We ate them warm and they were very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 22, 2009
Followed the recipe exactly..I think I over-baked them. Going to go closer to 8-9 min next time. Awesome peanut butter goodness
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 12, 2009
These were really surprising. I made them for a friend who can't eat wheat. I suggest making the balls and then laying them on paper towels to soak up some of the oil. They were more cookie like and less oily.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 4, 2009
Yum. Verrrry rich. Made these for my brother, who follows a gluten-free diet.
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 3, 2009
They are delicious, but you definitely have to make sure not to eat too many! I used them to make ice cream sandwhiches and they were fantastic, so thank you for the recipe!
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Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 27, 2009
Wonderful crunchy-chewy cookies. Very filling. Definitely better than anything I could buy in a store. I made a few modifications to the original recipe. I used a combination of organic PB and sunbutter, both crunchy. I added about 1/3 cup GF biscuit mix. I skimped on the sugar by about a half cup. Likewise I cut the nuts and chocolate chips to half-cups. Mainly I was trying to reduce the sweetness. I baked them on foil-lined pans until the edges were firm. Then I lifted the foil from the pain and let them half-cool before peeling the foil away, and placing them on racks. With lumps about the size of a heaping teaspoon, I got about five dozen cookies about 2 to 2 1/2 inches in diameter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 10, 2009
I made these cookies tonight for a party. I was the only celiac present, but I only had one or two and the batch was gone. I omitted the nuts and still had enough batter to make about 36 big cookies (could have made 48 smaller cookies for sure). I baked them on the top rack for 12 minutes and let them cool on the cookie sheet for another ten. I also cooked them on wax paper and transfered the entire sheet to finish cooling otherwise they would fall apart because they were so gooey. Once they were cool, they were amazingly chewy and wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 29, 2009
My family loved these cookies. No one could tell that they were gluten free!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2009
I made these for a picnic. There were none left over. I also used natural peanut butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 3, 2009
These were awesome for a gluten-free cookie. My kids loved them. I used all natural peanut butter. I read one comment where the user mentioned the cookies "slid all over the baking sheet". I didn't have that problem at all with the natural peanut butter. Regular peanut butters might not work as well. We at half within 2 days and froze some that we just took out recently and let them sit out for a bit and they were wonderful! I will definitely use this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 20, 2009
Very good. will make again. Mine did not run on pan, and they werent flat. They were mounds of yumminess. Lined a dark pan w/ parchment paper, easy to take off. With more experimenting, these will most likely be 5 stars. I recommend mixing the eggs first, then adding sugar and let them blend well before adding remaining ingredients. Also, if you have natural/unsweetened peanut butter, stick with measurement of sugar, even with some chocolate chips, it's not too sweet at all (and I usually scale back the sugar on everything I make). The batter tastes sweeter than the actual cookie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 15, 2009
My son is a gluten free child and it is hard to find foods he can enjoy. He really loved these cookies as did the rest of my family! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 14, 2009
Woah! These are dynamite! Here's a few changes I made, though I'm excited to try the recipe strictly as directed. I whipped the eggs on high for several minutes and gradually added the sugar creating a meringue-like cookie that added a nice fluff in the end. Plus I added 1 1/2 tsp. vanilla. Overall, what a winner!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 27, 2009
For gluten free - you cant beat it! I followed recommendations and used 1c. white sugar, 1c. brown sugar, 1 tsp vanilla, .5 tsp baking soda, no nuts, .5c coconut flakes and 1.5c chocolate chip. Excellent! Thank you! My high school girls (one with special dietary needs) all enjoyed them immensely!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2009
Baked half this batch for a celiac roommate and put the other half in a zip lock to freeze for him to bake whenever he wanted. The cookies were delicious if you are a peanut butter lover, and the dough keeps well in the freezer.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 10, 2009
I did not like the way the final product was. They fell apart, and it has been difficult for son to eat, as he has 2 loose teeth. They tasted fine, but I will be looking for a different recipe to try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 23, 2008
These cookies are wonderful,especially to be gluten free.My husband and mother in law have celiacs disease,and they absolutly LOVE these cookies.You cant even tell they are gluten free.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 16, 2008
They taste very good but I'm having a hard time calculating the amount that this recipe yields. I made it with 2 cups of sugar, 2 cups of peanut butter, 4 egss, 2 cups choc. chips and 1 1/2 cups pecans. I find it hard to believe that it yields only 15 cookies. I have around 48 made already. My daughter has celiac and diabetes so I have to calculate her carbs and I can't figure this out! Help!
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Lee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 9, 2008
I give these cookies 5 stars in the gluten free world of cookies. I think traditional cookies taste better. Having said that, these are the best G/F cookies I have tried to date. I changed them up a little. I used 3/4 of chopped pecans and some peanut butter chips, instead of chocolate chips. The Peanut butter chips gave them an extra peanutty flavor. My cookies came out big and puffy, soft and chewy. I baked them on a stainless steel sheat with a silpat liner and sprayed the silpat with pam. the cookies did not stick at all. Very good I would make them again.
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