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

No Flour Peanut Butter Cookies

sandsurfgirl

Recommended Posts

sandsurfgirl Collaborator
sandsurfgirl
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

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

Celiac.com Sponsor (A8-M):


runningcrazy Contributor
runningcrazy
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

I've seen this recipe a lot and everyone raves about them in the reviews. I would love to try them sometime for my family(me and peanut butter dont mix well-and we use the natural too) How much does this make? It seems like it wouldnt make a lot, but i bet they are good!

sandsurfgirl Collaborator
sandsurfgirl
Posted
  • Author

I've seen this recipe a lot and everyone raves about them in the reviews. I would love to try them sometime for my family(me and peanut butter dont mix well-and we use the natural too) How much does this make? It seems like it wouldnt make a lot, but i bet they are good!

It made one big cookie sheet full. I didn't count, but maybe a dozen or a few more. That was decent size too, not tiny.

They really taste like they have flour in them. If you brought them to a party and didn't tell anyone, seriously they wouldn't be able to tell they weren't regular old peanut butter cookies.

Korwyn Explorer
Korwyn
Posted

Mix together

1 cup sugar

1 cup peanut butter (I use all natural just peanuts type.)

1 egg

Stir together and form into balls. Place on baking sheet and press down with a fork. Bake at 350 for 15 minutes. They don't really brown so take them out at that time.

I just made these and the plate is almost gone. My gluten eating family is going nuts for them! DH just said it's one of the best cookies he has ever had.

I so want to try these but the thought of what my system would do if I ingested refined white sugar like that makes me shudder. I wonder if I could substitute 3/4 raw honey instead... Hmmm....

bluebonnet Explorer
bluebonnet
Posted

oh my gosh these were awesome ... my boys loved them too! won't be making these very often since they are irresistable! yum! :D

jackay Enthusiast
jackay
Posted

Has anyone tried substituting two egg yolks for the egg whites?

AKcollegestudent Apprentice
AKcollegestudent
Posted

I've been making variations of this since I went gluten free (again) nine months ago. And it's decent with honey or agave--I've used both. There isn't quite the crunchy shell that some versions of this have. (Those versions say that you should roll the balls in sugar before pressing them down.)

My current favorite version involves mixing dark chocolate peanut butter (if you want something good/miss Nutella, seriously? Find the Peanut Butter Co.'s gourmet peanut butters) with crunchy peanut butter (natural because it's soy free) with sugar, egg, and baking powder. My starting recipe calls for a teaspoon of baking powder; other versions call for a teaspoon of baking soda.

I haven't removed the egg white from this, but I know that it's possible to make a double batch with only one egg, so it might be possible. At the very least, it'd be an interesting experiment.

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

Celiac.com Sponsor (A8-M):


jackay Enthusiast
jackay
Posted

Duh! My mistake. I'd need to add two egg whites instead of the egg yolk as it's the yolk I'm intolerant to, not the white.

celiac-mommy Collaborator
celiac-mommy
Posted

They're also amazing if, once they are completely cooled, you dip them into melted chocolate, then let it set. SOOOOO good. I tried this because I had tried to add some chocolate chips in to the dough once and the balls wouldn't stay together when forming. I suppose you could just pat them into a 9x13 dish and make bars out of them...or make bars from the regular recipe and then add melted chocolate to the top of the bars--easier than dipping them all :)

I also added an extra egg, makes the dough less crumbly

jerseyangel Proficient
jerseyangel
Posted

I add a teaspoon of vanilla to mine. Dipping in chocolate sounds like a fantastic idea--I'd do half and leave the other half plain.

sandsurfgirl Collaborator
sandsurfgirl
Posted
  • Author

I put chocolate chips in tonight and they turned out great. I just made sure there was plenty of dough and I formed them into cookie shapes in my hand so the chips stayed in.

I forgot to say in my original post that you need to flatten the balls of dough when you put them on the cookie sheet.

I was thinking about dipping them in chocolate too!

freeatlast Collaborator
freeatlast
Posted

I so want to try these but the thought of what my system would do if I ingested refined white sugar like that makes me shudder. I wonder if I could substitute 3/4 raw honey instead... Hmmm....

The recipe that I have calls for 1/2 c. sugar. The rest is the same. I usually use health food store peanutbutter, so I don't know if Jiff or other brand are gluten-free or not, but I know they add sugar so the 1/2 cup makes sense if you're using that kind.

Nor-TX Enthusiast
Nor-TX
Posted

The recipe that I have calls for 1/2 c. sugar. The rest is the same. I usually use health food store peanutbutter, so I don't know if Jiff or other brand are gluten-free or not, but I know they add sugar so the 1/2 cup makes sense if you're using that kind.

I use: 1 egg

1 cup peanut butter

1 cup white sugar

1 tsp. baking powder

1 tsp. vanilla

Lightly beat egg in separate bowl. Mix peanut butter and sugar in large bowl, by hand until well blended. Add in remaining ingredients and mix well. Roll 1 TBSP of dough into a ball and roll in white sugar to coat. Place on parchment lined cookie sheet. Use a fork dipped in sugar to create hatch marks like traditional pb cookies.

Bake at 350 degrees for 10 minutes. Let sit on baking trays for 5 minutes. Transfer to cooling racks. Makes approximately 36 cookies. These are absolutely delicious and the staff at my school thought they were traditional cookies and professionally made because they were all uniform.

Enjoy!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,915
    • Most Online (within 30 mins)
      7,748
    Nana Lonnie
    Newest Member
    Nana Lonnie
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results (almost a year ago) are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   I didn't have any symptoms now except tiredness but I think it's just work. I'm not IgA deficient as you can see so I don't need to do this Deamidated gliadin peptide IgG test. But I do because it's sometimes not in the normal range. What do you think this time? I think I don't have celiac disease. But this test... 
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      @plumbago, I found a good PDF on cholesterol:  Unlocking the mysteries of VLDL: exploring its production, intracellular trafficking, and metabolism as therapeutic targets I just started it, but it may have answers for us, with whacky cholesterol.  The pharmaceuticals don't seem to be interested in anything but statins.   "The nicotine in tobacco causes a decrease in the HDL cholesterol level. " Maybe you should start smoking? 🤪 I have high LDL and low HDL.  It is genetic mutations in the LDLR, APOB, PCSK9, or LDLRAP1 genes. My whole family is on statins for Familial Hyperliperdemia except me.  December I had ultrasound and cat scan for Carotid Artery blockage and both sides are above 85% blockage.  I started on Atorvastatin and that made me weaker than ever, even with CoQ10.  I asked for and got prescription for 2000 mg/day Nicotinic Acid B3 and in the 3 weeks my numbers changed. I am feeling realy good lately.  Stronger and more flexible.  Sleeping better.  Getting roto router (TCar) as soon as I get clearance from a cardiologist.  I expect that by my next blood panels in April to be even better. I am beginning to believe that like vitamin D where the RDA only accounts for preventing Rickets, the RDA for B3 is way underestimated.   From Oct 22 to Jan 17: A1c from 13.5 to 10.2 eGFR from 55 to 79 Triglyeride from 458 to 362 Total cholesterol from 245 to 264 HDL from 27 to 44 VLDL from 84 to 68 LDL from 134 to 154
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      Well, I have the opposite problem. My LDL has been moderately high for years. I eat healthy and exercise regularly but can't seem to move that meter. I used to be on a statin (and my doctors want me to go back on one) and it brought both HDL and LDL down but the ratios never changed. I think a lot of that cholesterol stuff is just baked into the genes.
×
×
  • Create New...