Reviewed: Feb. 9, 2012

I made these for a friend who can't have gluten thinking they weren't gonna be all that good but I ended up loving them so much I almost ate a whole batch to myself. Prefer these over traditional peanut butter cookies.

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Reviewer:

Gabrielle

Reviewed: Aug. 5, 2011

So good! I added a splash vanilla and used both brown and white sugars. Also, I used half dark choc chips and half semi-sweet. Next time, I'll just use the semi-sweet chips.

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Reviewer:

lizjowers

Cooking Level: Intermediate

Home Town: Versailles, Kentucky, USA

Living In: Tomball, Texas, USA

Reviewed: Aug. 4, 2011

These have a wonderfully peanut buttery taste that most peanut butter cookies don't have. They remain moist for longer as well. I make these instead of regular peanut butter cookies now. I have a friend that is not fond of nuts in cookies, I've substituted oatmeal for the nuts and it came out fantastic.

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Reviewer:

Autumn

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Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Mar. 30, 2011

These came out great and they were soooooo easy! I did keep them in the oven for a couple extra minutes because they didn't look quite done. They were even deliciously chewy 2 days later!

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Reviewer:

trish91198

Reviewed: Feb. 21, 2011

these cookies wouldn't even come off the cookie sheet-they were rock hard and not good.

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Reviewer:

bronyriley25

Reviewed: Feb. 11, 2011

I use half the sugar, half the eggs and no nuts and these cookies are still amazing.

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Reviewer:

libyball

Reviewed: Dec. 4, 2010

These were surprisingly good... when they were warm. However, I must have done something very wrong, because once the cookies had cooled, they were rock hard! Perhaps it was because I reduced the amount of peanut butter too much?

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Reviewer:

Melanie S.

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 3, 2010

Just ok. We were desperate for something sweet and I was out of flour, so this is what we came up with. Won't make again, I don't think.

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Reviewer:

catglaw

Cooking Level: Beginning

Reviewed: Nov. 7, 2010

fantastic recipe. I just dolloped out the cookies onto the cookie sheet and popped them into the freezer for a minute and than pressed with a fork. I also substituted 1 1/4 cup splenda and 1/2 cup honey and 1 1/2 teaspoon coconut flour (to thicken the mix back up)....sooo delish!!!!

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Reviewer:

alaskangal

Reviewed: Oct. 24, 2010

I was excited to try this recipe due to the great reviews but was a little disappointed. I followed this recipe to a T other than cutting the sugar down by 1/4 cup. The cookies were more than sweet enough. The flavor was okay but unfortunately, the cookies were quite dry.

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