Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flourless Peanut Butter Cookies


angel-jd1

Recommended Posts

angel-jd1 Community Regular

Flourless Peanut butter Cookies

1 C. Peanut Butter chunky or creamy ( I use skippy Brand)

1 C. Packed light or dark brown sugar (I use C & H brand)

1 Large Egg, slightly beaten

1 tsp. baking soda

1C Semisweet chocolate chips 6oz. (I use tollhouse brand)

Heat oven to 350 deg.

In Medium size bowl beat together peanut butter, brown sugar, egg and soda until the mixture is smooth and well blended. Stirr in chips until evenly distributed.

Drop the dough by slightly rounded teaspoonfulls onto ungreased baking sheets, spacing the mounds about 2 inches apart.

bake one baking sheet at a time in the 350 deg. oven until cookies are puffed and slightly golden, but still soft to the touch. About 10 min.

Let the cookies cool on the baking sheet on a wire rack for about 5 min. Then transfer the cookies to the wire rack; let cool completely.

Makes about 2 dozen cookies

___________________________________________________________________

My family LOVED these cookies....they didn't last long. They were VERY easy to make.

-Jessica :rolleyes:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



corbintlg Newbie

Another recipe for flourless peanut butter cookies that my mom started making for me as a child and now i make for myself and family:

1 cup creamy peanut butter

1 cup of sugar

1 egg

1 tablespoon of vanilla.

Mix all ingredients together. Roll into balls and put on cookie sheet. flatten out with a fork and bake at 325 degrees for about 13 minutes.

Yummy yummy! Makes about 1 1/2 dozen.

Laura Apprentice

Ohmigosh. I just made these -- the first recipe, but then I thought the vanilla in the second recipe was a good idea so I added some vanilla -- and they were SO good. I can't stop eating them. Do they freeze well? If they do, I'm totally going to keep a batch in the freezer at all times so I can just pull one cookie at a time out to snack on, rather than making a batch and eating it all in the first day or two. Thank you for the recipe!

angel-jd1 Community Regular

I don't know how well they will freeze. I haven't tried to freeze them yet. I'm not sure they would keep their soft squishy melt-in-your-mouth consistency after being in the freezer. Let me know if you try to freeze some and see how they turn out.

I didn't have enough to even put in the freezer after my family got ahold of them! ha :D

-Jessica :rolleyes:

gf4life Enthusiast

It would probably be better to freeze the dough in smaller serving sizes and then thaw and bake whenever you want some. I do this with choc. chip and sugar cookies and they turn out fine.

God bless,

Mariann

Laura Apprentice

You know what I do with chocolate chip cookies? I freeze them and then when I want one, rather than defrosting it in the microwave, I put it in the toaster. It kind of gives it that warm-from-the-oven taste and texture much better than the microwave. So I froze a few of the peanut butter cookies and I'll try defrosting them each way and see what if anything works.

I live alone, and I don't want to be eating a whole batch every time I just want one cookie!

Laura Apprentice

Ok. I have completed my experiment. You can freeze these cookies. Straight from the freezer they're cold (duh) and crunchy but they taste fine. The microwave and the toaster turn out to be about equally good ways to warm them. They retain a little crunchy/chewiness but they also get soft and melty in the middle.

I am very full now. :P But happy. But kind of wondering what the scale will say in the morning. :rolleyes:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



angel-jd1 Community Regular

ha ha ha Laura....exactly how many dozens of cookies have you eaten in the last few days? haha Sounds like quite a few...oh well they are Gluten Free!! So enjoy them.

Thanks for doing the freezer experiment. Now I know that if I ever get any extra cookies ha I can freeze them.

Happy Baking....and Eating!!

-Jessica :rolleyes:

  • 2 years later...
HawkFire Explorer

When I was not a member, I saw this recipe a long time ago. I should have posted then, but am posting now. This is a very good cookie. I used it for a long time but have since lost it. I didn't think I'd ever find it again. It was just here, just like that! I didn't even get frustrated looking for it. I am going to make them right now. To the woman who posted this recipe... it is very good. Thankyou. :P

jerseyangel Proficient
When I was not a member, I saw this recipe a long time ago. I should have posted then, but am posting now. This is a very good cookie. I used it for a long time but have since lost it. I didn't think I'd ever find it again. It was just here, just like that! I didn't even get frustrated looking for it. I am going to make them right now. To the woman who posted this recipe... it is very good. Thankyou. :P

Try adding a tsp of vanilla to it--delicious :P

angel-jd1 Community Regular
When I was not a member, I saw this recipe a long time ago. I should have posted then, but am posting now. This is a very good cookie. I used it for a long time but have since lost it. I didn't think I'd ever find it again. It was just here, just like that! I didn't even get frustrated looking for it. I am going to make them right now. To the woman who posted this recipe... it is very good. Thankyou. :P

You're welcome, they are a favorite of mine!!

-Jessica :rolleyes:

HawkFire Explorer

Ok I will. I am out of computer paper.... I cannot print this out. I'm afraid to lose it again. I suppose a pencil and paper will have to do. I don't know if I can remember how to actually write. :lol:

Oh my goodness! You are still a member? That was 2004! Well, amazing! And amazing cookie!

angel-jd1 Community Regular
Ok I will. I am out of computer paper.... I cannot print this out. I'm afraid to lose it again. I suppose a pencil and paper will have to do. I don't know if I can remember how to actually write. :lol:

Oh my goodness! You are still a member? That was 2004! Well, amazing! And amazing cookie!

haha, Ya still here after all these years :P Try copy and pasting and e-mailing it to yourself. Then print it out when you can :)

-Jessica :rolleyes:

katrinamaria Explorer

i make these cookie too (and yes they are amazing :) ) and i like to mess around with the add-ins. sometimes i do mini baking m & m's, milk choc/white choc/butterscotch chips or something to make like an old gluten 5 chip cookies recipe, or double PB cookies with PB chips. the possibilities are endless :) mmmm now i'm so hungry for these!

KaitiUSA Enthusiast

I love these kind of cookies. They are so easy to make.

  • 5 years later...
Strawberry-Jam Enthusiast

thanks for this!

reposting with measurements I can use :P

Flourless Peanut butter Cookies

300-400 g Peanut Butter chunky or creamy

225 g Packed light or dark brown sugar

1 Large Egg, slightly beaten

1 tsp. baking soda

1 tsp. vanilla!

Heat oven to 175 deg.C

kareng Grand Master

thanks for this!

reposting with measurements I can use :P

Flourless Peanut butter Cookies

300-400 g Peanut Butter chunky or creamy

225 g Packed light or dark brown sugar

1 Large Egg, slightly beaten

1 tsp. baking soda

1 tsp. vanilla!

Heat oven to 175 deg.C

I add some chocolate chips!

Strawberry-Jam Enthusiast

I can't do dairy or soya so it's near impossible to find chocolate chips I can have... and even then, I'm not a huge chocolate fan anyhow.

but that would be what, like 100 or 150 g of choc chips?

kareng Grand Master

I can't do dairy or soya so it's near impossible to find chocolate chips I can have... and even then, I'm not a huge chocolate fan anyhow.

but that would be what, like 100 or 150 g of choc chips?

I just pour a few in, stir it up & then see if it looks like how many I want. I like less. My hub was making them last night, so he chose how many to put in....you can barely get any cookie with your choc chips. :D

You could add some peanuts if you wanted. I saw some Dairy & soy free choc chips but I'm in Kansas and I think you are having your adventure in Ireland? Can you get PB easily there? I know someone who went years ago & brought thier own from the US.

This is the recipe I use:

Open Original Shared Link

Strawberry-Jam Enthusiast

PB is easy to find! other kinds of nut butters are too expensive tho, except maybe sunflower seed butter that I found in one shop in the city centre. there's plenty of gluten-free stuff but I haven't found any chocolate that's dairy AND soya free. not that I'm looking.

haha I don't even have food scales, I just get like 500 grams of sugar, and I'm like, "okay, like a third of this" or whatever when I see recipes

I use chunky peanut butter to get all those chunks in it. I fed these cookies to some friends and the landlady yesterday and today! they are a huge hit! and they can't even tell there's no flour in

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,511
    • Most Online (within 30 mins)
      7,748

    molarcat
    Newest Member
    molarcat
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • badastronaut
      Dear forum members, I’m still trying to find out whether or not I actually have gluten sensitivity or not. Recent blood test showed a slightly elevated Bilirubine and Lipase but an abdominal ultrasound showed no problems with the liver or pancreas. My zinc and folic acid where both too low. When I eat gluten I get a lot of mucus with my stool and most of the times it’s quite thin. As soon as I take gluten away from my diet my stool becomes normal. I also have been quite anxious and little bit down for quite some time now and it seems to correlate with my gluten intake. The problem is that my colonoscopy showed no damage to my gut and my blood test for celiac always come back negative. Can you be gluten sensitive without damage to your villi? (I believe that’s what is normally seen in celiac disease). Thanks for helping! I don’t seem to get anywhere with my doctor so I thought I’d give this forum another try.  
    • knitty kitty
      Welcome to the forum, @robingfellow and @Mr-Collateral531, I also had to have my gallbladder removed in emergency surgery.  The gallbladder uses lots of thiamine vitamin b1 to function.   The gallbladder cannot secrete bile if it doesn't have sufficient thiamine.  Thiamine provides our muscles and glands energy to move and secrete needed enzymes and hormones.  The thyroid is another gland that requires lots if thiamine to function and secrete hormones.   Our brains, just thinking at a desk job, requires as much thiamine as our muscles do if running a marathon.   Migraines are linked to thiamine deficiency. Thiamine is the first of the eight B vitamins that our body needs. Thiamine can only be stored for three weeks at most.  Our thiamine stores can be depleted in as little as three days.  We need more thiamine when we have a physical injury (like recovering from surgery or fighting the flu), if we're emotionally stressed or traumatized, and if we're physically active.  Thiamine, like the other B vitamins, is water soluble and easily excreted in urine or most in diarrhea.  B vitamins are commonly poorly absorbed in Celiac Disease.  Thiamine and the other B vitamins need to be taken together because they interact with each other to make life sustaining enzymes.  Thiamine deficiency can affect individual organs.  Gallbladder dysfunction is connected to thiamine deficiency, as is hypothyroidism.    Migraines are connected to thiamine deficiency.  Gastrointestinal Beriberi (abdominal pain, vomiting, etc.) is a result of thiamine deficiency.  Tachycardia and fatigue are also symptoms of thiamine deficiency.   Thiamine and magnesium make enzymes that are essential for life.   Thiamine is needed to absorb certain minerals like iron.  Anemia and thiamine deficiency frequently occur together.  Thiamine deficiency can cause poor blood cell production (including low antibody production).   Thiamine interacts with other vitamins and minerals.  Vitamin D is not utilized by the body until turned into an active form by Thiamine. Thiamine is safe and nontoxic even in high doses.  High doses of thiamine correct deficiencies quickly which prevent further health deterioration.  A one a day type multivitamin is not sufficient to correct vitamin and mineral deficiencies that occur in the malabsorption of Celiac Disease.   The Gluten free diet is low in vitamins as they are not required to be enriched with vitamins lost in processing.  Supplementing with thiamine and the B vitamins boosts their absorption.   Helpful Reading: Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/ Gastrointestinal Beriberi and Wernicke's Encephalopathy Triggered by One Session of Heavy Drinking https://pmc.ncbi.nlm.nih.gov/articles/PMC6739701/ P. S. Try a DNA test to see if you have any known genes for Celiac Disease before doing a gluten challenge.
    • Matt13
      Thanks for the reply ! I am asking because tomorow i have egd and nobody told me not to eat gluten-free oats… and i was scared that it could ruin my biopsy results… 
    • trents
      Yes, I would think that for the 10% of celiacs who can't tolerate oats it would cause villous atrophy just like gluten. No, it would not produce marsh 3b villous atrophy in a couple of days. Nothing will produce measurable villous atrophy that fast. It takes at least two weeks of at least 10g of gluten consumption daily (10g is the amount found in about 4-6 slices of wheat bread) to develop measurable villous atrophy and even then probably not 3b villous atrophy. Are you asking these questions in because you are considering taking on a gluten challenge?
    • Matt13
      Thanks for the awnsers i understand there is maybe system reaction but do they create or cause villious atrophy? And igmf you it them for example a couple of days di they instantly induce marsh 3b?
×
×
  • Create New...