Reviewed: May 19, 2012

These were amazing. We have 6 of us that are GF and even the 4 kids LOVED these! Thanks for the great recipe!

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Reviewer:

Tiffanie

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: North Branch, Michigan, USA

Reviewed: May 12, 2012

Phenomenal. Gluten free. Love.

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Reviewer:

ajaxx

Cooking Level: Expert

Home Town: Merrillville, Indiana, USA

Living In: New York, New York, USA

Reviewed: May 9, 2012

These are delicious!!! Made them for a friend at church. He could not believe they had no flour. He shared them with a few people and they have all asked me to make them again. Had the same appearance as regular peanut better cookies and made quite a few cookies as well.

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Reviewer:

Gaylene Blackburn

Cooking Level: Expert

Reviewed: May 4, 2012

I followed another reviewer's suggestion and reduced the sugar to 3/4 c. (1/2 c. white and 1/4 c. brown) and added 1/2 t. baking soda and some vanilla. I was pleasantly surprised to find out that the cookies did not fall apart, and they were delicious! In fact, that's the drawback - I can't stop eating them!

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Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

I am going to go with 4 stars, but something tells me closer to 3.5 stars the way it is written. There is way too much sugar in these. 1/2 C suffices. Also, there is no way this makes 6 cookies. I got about 14 good size cookies out of this recipe! Lastly, bake time is seriously off. Mine took about 14 minutes! Last complaint is that as written these crumble so badly they were a mess. However, the best part of these is that they were delicious! Taste just as good as a tradional recipe, maybe even better! Family loved them and they were very quick and easy! Will make again but with 1/2 C of sugar, extended bake time, and 1/2 tsp vanilla.

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Bonita Springs, Florida, USA

Reviewed: Apr. 15, 2012

This is a wonderful cookie, especially, if you are gluten free! We added chocolate chips just for variety.

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Reviewer:

mamachef

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Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Hendersonville, North Carolina, USA

Reviewed: Apr. 7, 2012

Quite heavy and overly sweet. They worked fine for my purposes (cookie crumbles) but I can't see making these as a stand-in for PB cookies, unless I was making them for a gluten-free guest/client. For that reason, I'll give them a 4. Otherwise, a 3-star recipe.

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Apr. 2, 2012

my childs enjoyed making flourless peanut butter cookies.they are good

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Reviewer:

stephanie

Reviewed: Mar. 18, 2012

Absolutely love these cookies. They are easy and I can make great use of my peanut butter. And they are fabulous just the way they are without any adjustments. Of course for those who prefer less sugar or low fat..The choice of peanut butter is up to you. And cutting a bit of sugar out works too. I make these cookies with both regular peanut butter (of all brands) and even with crunchy peanut butter too. They all work fine.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Barrigada Heights, Barrigada, Guam

Living In: Oceanside, California, USA

Reviewed: Mar. 11, 2012

So simple and so delicious! I made these with both sugar and with Splenda (two separate batches). The sugar batch had a nice crisp to it, that you really had to bite into. The Splenda cookies weren't quite crumbly, they held together and looked good, but they pretty much melted on your tongue. Next time I'll try half and half. I also did not 'drop' the cookies, I rolled them into small balls (1"-3/4") and pressed them out with a fork. Each batch made about 4 dozen small cookies.

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