Reviewed: Mar. 12, 2007

So, so easy!!! I needed something quick to whip up with the few ingredients I had in the house and this was just perfect. How could something so good be so easy?

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neilandrobyn

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Reviewed: Dec. 31, 2006

I was expecting less. But these are great and only 1 point on Weight Watchers. So fast and easy, I used splenda instead of sugar and they turned out good.

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Curtis

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2006

This was okay. Very peanut-buttery, which can be good or bad. My husband loved these and I probably will make them again because they are so easy. I tried to get fancy and make indentations with cookie cutters, but they looked pretty bad. I'll just stick to flattened balls from now on. Easy, but not like the greatest peanut butter cookies or anything.

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Dec. 18, 2006

I was skeptical about how these cookies would turn out without the traditional flour. I did not add the baking soda, but additionally incorporated vanilla extract. These cookies are easy to make and turned out great!

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keepsmiling288

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Reviewed: Dec. 18, 2006

I must have done something wrong...although I don't know how! My cookies turned out sooo mushy that I when I tried to get them off the pan they smooshed up. I really enjoyed the strong peanut butter flavour when I ate the crumbly pieces.

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MJ & O

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Reviewed: Dec. 17, 2006

This is the fastest cookie recipe I have ever made! And the cookies came out great. A definite addition to my collection.

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wastingtym

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Reviewed: Dec. 5, 2006

My family loves these cookies!! THEY ARE GREAT, and so much better than the ones with flour.

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jhuston1982

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Reviewed: Oct. 17, 2006

I don't usually like peanut butter cookies, but these are awesome! The simplicity of the recipe makes it even better. I whipped up my first batch in roughly 25 minutes. I'll definitely make these again and again.

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Alicia J.

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Avondale, Arizona, USA

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Reviewed: Oct. 11, 2006

I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eating one. Eating one of these cookies was the equivalent to eating a spoon of peanut butter!!! They were also dry and crumbly.. I won't make this recipe again. I am a peanut butter cookie connoisseur and would much rather take a little extra time and make a cookie that tastes great..

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mzking

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Waukegan, Illinois, USA

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Reviewed: Sep. 28, 2006

Yummy cookies. Kids loved them so did hubby!

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Rochelle

Cooking Level: Beginning

Home Town: Alexander Heights, Western Australia, Australia

Living In: Perth, Western Australia, Australia

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Reviewed: Aug. 23, 2006

This is a great recipe. You can also substitute 1 cup splenda for the sugar

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KMBSinkhorn

Home Town: Springfield, Missouri, USA

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Reviewed: Jul. 16, 2006

These were great when you consider how quick and easy they were to make. Mine were a bit overcooked so I´d advise sticking to the baking time recommended! (I prefer them a bit soft and chewy..) They were a tad sweet for me but learning all this means they will be EXCELLENT next time I make them. thanks!

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jul. 10, 2006

This was such a great recipe as I loke p-nut butter cookies but need gluten-free - what a find!!!!!!

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TLSalkeld

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Reviewed: Jul. 1, 2006

Very easy...did not make 36 cookies...by no means are they the best pb cookies I have made!

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PAUL2KRIS

Cooking Level: Intermediate

Home Town: Devils Lake, North Dakota, USA

Living In: Lone Tree, Colorado, USA

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Reviewed: May 20, 2006

First of all these do not make 36 cookies. These are sweeter than I usually like, but they were pretty good. It was easy and I like that. But 5 star no.

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Apr. 30, 2006

Excellant recipe when you want to make cooikes and less time in the kitchen. Even the family likes them.

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superwitch75

Home Town: Thonotosassa, Florida, USA

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Reviewed: Apr. 17, 2006

I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 17, 2006

WOW!! this recipe was FANTASTIC!! yum. it has fabulous flavor! i added Peanut Butter Chips to give it a little kick. the down side of this wonderful recipe was that it was a bit crumbley.

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foodnetworkluver-jp

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Reviewed: Mar. 18, 2006

I was sceptical at 1st.("no flour" they won't be good), but I needed a "gluten free" recipe to make for a friends' birthday treat! She loved them! Of course I saved a few and my husand and son really thought they were great too! I doubled the recipe...put a batch in a mini muffin tin...came out nice and chewy, and perfectly round. I will make these again...of course, I will add choc. chips as well.

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