Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies

215

"This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose."
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Ingredients

52 m servings 513 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
  3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Reviews

215
  1. 259 Ratings

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Most helpful positive review

I'm new to this gluten-free cooking stuff, and these were great! Some changes I made right off based on some other recepies I looked at and comments: 1 c white, 1 c brown sugar; 1/2 tsp bkg soda...

Most helpful critical review

I hate to say it but this was awful. The consistancy was like poo. Baked it longer than it called for too. Gooey and sticky mess. I can't imagine what I did wrong?

I'm new to this gluten-free cooking stuff, and these were great! Some changes I made right off based on some other recepies I looked at and comments: 1 c white, 1 c brown sugar; 1/2 tsp bkg soda...

I have spent years baking and developing gluten and wheat free cookies and recipies we have many family members with celiacs. This the. The only changes I made was to add 1/2 tsp more salt and I...

I thought these were GREAT!! The only problem I had with these is I used and ungreased, air-bake cookie sheet... and had to pry them off, I switched to a lightly greased "regular" cookie sheet, ...

Really good cookies! I followed some of the other suggestions--1 c. white and 1 c. brown sugar. I added 1/2 c. (sifted) GF baking mix (Bob's Red Mill), 1/2 t. baking powder, 1/2 t. GF vanilla,...

Much more gooey and deliciously peanut-buttery than most other PB cookie recipes. If you liked eating spoonfuls of PB from the jar as a kid, you will LOVE this recipe! Made them for a friend w...

This was a huge hit! Don't forget to grease the cookie sheet, because otherwise they would be impossible to get off! Better yet, use some aluminum foil and peel them off the foil.

I made these for my husband's grandmother and they were very good. I gave her some dough to freeze and she said that it freezes well.

i don't even know what gluten is, yet i still love these. this uses twice the eggs as many of the other peanut butter cookie recipes, but i've found it is necessary as the other recipes tasted l...

These cookies are even better than ones made with flour! Truly the best PB cookies I have ever tasted. I add Hershey's Mini-kisses and walnuts. My grandfather, who can't eat wheat, LOVES them, a...