I’m hoping that this will be useful for all the people who love cookies but can’t eat flour.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 2 cups peanut butter
- 2 cups white sugar
- 4 eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
- Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 149 mg |
| Sugars | 35 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
For not including flour this was still one great recipe! Simple! I cooked mine for the 12 minutes until they were done.
This is the second time I’ve used this recipe and I think I’ve finally got a really good batch. They’re delicious as is, but I use half brown sugar and half white sugar. I also add in a bit of vanilla and omit the nuts but use chunky natural peanut butter instead. This time I added some powdered peanut butter which helps stabilize the dough a bit. I also add salt as the natural peanut butter usually lacks a salty quality. Lastly I sprinkle sugar on top when they come out of the oven and a dash of salt. Delicious! I like that salty sweetness. Oh, I also recommend a silicon baking pad as it makes it super easy to get them off once they’ve cooled.
This is the first time i have made anything gluten free and it was surprisingly delicious. Im going to be making these again for sure. 🙂 Thank you for the recipe
These cookies are delicious! Love them!!
“Store in airtight containers up to a week” seriously!? I had a whole box of cookies and they lasted like 2 days! The best gluten free cookies since I’ve been to NZ Left out walnuts and used 2/3 normal chocolate and 1/3 white chocolate
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.
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.
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.
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!
these cookies wouldn’t even come off the cookie sheet-they were rock hard and not good.
I use half the sugar, half the eggs and no nuts and these cookies are still amazing.
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?
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.
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!!!!
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.
i love this its so goooood
SUPER easy and fast- no mixer even required! Everyone couldn’t believe they didn’t have flour. Almost peanut butter fudge-like in center. Very good.
Pleasantly surprised. I was worried, so I halfed the recipe. Super easy. My only complaint is that they are a little sweeter then I like, but I don’t think the kids will complain about that!
I will never go back to making peanut butter cookies with flour again. Whats really interesting about this recipes is that you can change it up a lot with all the different flavored peanut butters they have in the market these days. My next spin on these bad boys will be the cinnamon raisin peanut butter or banana peanut butter – mMMmMmMM!
These are awesome!! and SOO so easy. Thanks!
These are awesome!! and SOO so easy. Thanks!