My daughter and I are both gluten intolerant, and we both love cookies. I made these for friends for the holidays. I used crunchy peanut butter instead of smooth, and added a bag of chocolate chips. Everyone I gave them to has asked for the recipe!
These are the worst flourless peanut butter cookies I've ever made. I haven't read the reviews, so I don't know whether others have posted similar comments. The easiest, and best, recipe is 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, bake on parchment at 350 for about 8-10 minutes or until set. REALLY good, really simple. The salt and baking soda in this recipe adds a GROSS salty taste, and the mixed sugars changes the texture.
So far one big gooey mess, chilling the batter (can not really call it dough) so I can form some form of a ball. First batch came out very greasy. I bake all the time and will try this again, but so far not impressed.
These are exceptional cookies, they are not too sweet. I tossed in some minced apples (minced and dried real well on a paper towel - apples add moisture so be sure to dry them well) and that was an nice surprise on the tongue. My husband is a fussy cookie guy and he loves these.
These turn out great . I added Reese's Peanut Butter Cups Minis to the middle of the cookies as soon as they came out of the oven . The grandkids just love them .
Oaklandcookie, I find that the biggest factor in the success of any PB cookie recipe is the peanut butter. Did you use the same brand both times? I have no investment or stock in any company, so I can objectively tell you that I've almost always used Jif creamy, and they turn out great! I know I'm coming late to this discussion, and have no intent to start a grand debate.....but does anyone else have a favorite brand that works best for you?
Gluten-free cookies in 30 minutes. http://casa-giardino.blogspot.com/2010/06/my-favorite-treats-dolci-di-noci.html
This terific recipe was in a shelter magazine years ago. It is easy to make-especially for someone who is flour or baking-challenged as I am. It is easier to shape the dough if you refrigerate it for a little while. You can also omit the baking soda and the cookies still come out great.
I LOVE peanut butter cookies; do you have the recipe for ones with pretzels & toffee pieces, I would love that combination! Thanks!
These are the best cookies I've ever had. They absolutely melt in your mouth. They are so easy to make and perfect for people who can't eat gluten. Thank you Real Simple once again!!
These cookies are delicious! They were a perfect addition to my cookie tray, as they offer a gluten free option. Let them cool completely to prevent them from breaking.
These are great and so easy to make! I've also made the version with pretzel and toffee pieces. They have been a huge hit this holiday season!
This was very easy to make and turned out delicious!!! One important tip is to make sure you let the cookies cool or they will break.