Reviewed: Apr. 3, 2012

very impressed! kids loved them, you can't even tell there's no flour! my one daughter isn't a real fan of peanut butter & even she liked them!

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Reviewer:

ghidoni

Reviewed: Dec. 14, 2011

I just made these, fantastic. I had egg whites left from homemade egg noddles so did a search and glad I found this recipe. I used chunk PB and 1/2 brn sugar and 1/2 white as suggested in another review. easy to make and good!

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Reviewer:

LLR

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Goodyear, Arizona, USA

Reviewed: Oct. 2, 2011

These were very easy to make! It is a perfect recipe when you get that craving for cookies but you don't have all the ingredients for your favorite recipe. I found these cookies not quite as good as a "regular" peanut butter cookie; however, they were still delicious!

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Reviewer:

Michelle

Reviewed: Apr. 25, 2011

I was hesitant to use this recipe, but the cookies turned out surprisingly good, crisp on the outside and chewy in the middle. I will use this recipe every time I have leftover egg whites. I added vanilla extract, and used half white and half brown sugar. Make sure not to over cook them, they are done when they ar just starting to look dry on top.

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5 users found this review helpful

Reviewer:

princess of doom

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

Reviewed: Apr. 11, 2011

Like 1 of the other ladies I was taught the 1 c. PB, 1 c. Sugar and 1 egg recipe. Over the years though I have cut the sugar a little and I always do a double batch. 2 C, PB, 2 eggs and 1 1/2 c. sugar. It keeps them from being to sweet. My kids and all of my friends love them, it has been a family favorite for over 30yrs.

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Reviewer:

rsrockwell

Cooking Level: Expert

Home Town: Washougal, Washington, USA

Reviewed: Jan. 13, 2011

I thought this was really good and very simple! Like others I divided the sugar, using 1 cup of white sugar and 2/3 cup of brown sugar, I also added 1 tsp. of vanilla. I did notice that these do not spread while baking much so you can put a lot of cookies on one sheet. I separated my batch and added chocolate chips to one half. The plain cookies baked to perfection, nicely brown on the bottom still soft and chewy on the inside in about 12 minutes. The chocolate chip/peanut butter cookies took closer to 20 minutes to bake through, and I did press these cookies with fork tines just like the plain variety. This recipe yielded close to 50 cookies! Great for big crowds! Both were yummy! So super easy!

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Reviewer:

Drw

Reviewed: Jan. 9, 2011

made as directed. flavor was a little bland, but worth trying if you are dealing with allergies.

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Reviewer:

Samantha

Reviewed: Dec. 23, 2010

My friend gave me a recipe for cookies with just these ingredients only the measurements were way different. I didn't try your version, but I figured I'd share mine as it's basically the same. Mine is just 1 egg, 1 cup of sugar, and 1 cup of peanut butter. I also bake mine at 350 for 8-10 minutes. I like mine to come out soft and creamy, but you can cook them for an extra minute or two and they'll come out crispy like regular peanut butter cookies. Very simple to double the recipe and everyone loves them.

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Reviewer:

carliej01

Reviewed: Oct. 1, 2010

These cookies are Super good! I initially only added 1 1/2 cup of sugar as per one of the reviews, the dough was a bit too loose so I added another 1/4 cup of sugar to tighten it up. I loved them! I had M & M's on hand so I gave the cookies a bit of Fun. Thank You:)

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9 users found this review helpful