Flourless Peanut Butter Cookies - Gluten Free - Diabetic Friendly

10-12
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Delicious cookies! They are quick, easy, and might just be better than the ones with flour!! You can make these with cashew, almond, hazelnut, chocolate hazelnut, or pistachio butter, and you can use gluten free/dairy free chocolate chips too. You can also substitute 3/4 cup honey for the sugar. Diabetics can use Splenda instead of sugar to cut sugar out. You won't taste the difference! I made these last night and I used baking soda instead of baking powder, and used brown sugar with Splenda for the sugar and added 1 teaspoon of vanilla. They are so good!"

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (48.8 g)
  • Calories 248.4
  • Total Fat - 18.9 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 69.6 mg
  • Sodium - 206.5 mg
  • Total Carbohydrate - 20.2 g
  • Dietary Fiber - 0 g
  • Sugars - 20 g
  • Protein - 0.9 g
  • Calcium - 42.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 350 degrees F.

Step 2

Cream the peanut butter and sugar in a bowl. Do not use a hand mixer.

Step 3

Beat in the baking powder.

Step 4

Add the egg, and mix until it is all well combined.

Step 5

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. The smaller the cookies are, the better they hold together.

Step 6

Roll the ball into sugar.

Step 7

Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Step 8

Bake in the oven for about 10 minutes. You will know the cookies are done when they feel firm, but still a little soft.

Step 9

Take the tray out of the oven, and let the cookies rest for at least 5 minutes.

Step 10

Carefully transfer them onto a cooling rack.

Step 11

After 10 minutes or so, they will harden, and be glistening with sugar.

Tips & Variations


No special items needed.

Related

DiabeticDelimma1

These cookies are one of the best cookies I have ever made and I like that they are diabetic friendly too! I used Splenda in place of the sugar. The best part is my husband loves them and doesn't even know they are made with Splenda (Ha!)

review by:
(23 Sep 2014)

NickAndKendrasMom

My kids loved these cookies and want them again soon!

(17 Jun 2014)

muffinlady

really good though I made a small change used 3/4 cup sugar instead of 1 cup as 1 cup made it too sweet for me.

review by:
(24 Apr 2014)

Djsautee

Even though these are flourless they are the best peanut butter cookies I have made. I took KittenCal's advice for my first batch and used one tablespoon of flour, the second time I only used 2 teaspoons and they were great. The peanut butter flavor really shines through when you take a bite, for anyone that loves peanut butter you must try this recipe. I will no longer make any other recipe this is the best. Thank you for your recipe.

review by:
(9 Apr 2014)

Sheryl

I love recipes that don't use loads of ingredients and this was so simple it took about 5 minutes to get them in the oven. My son loved them and he and my husband were fighting with me over how many they could have. I can make these at a moments notice and I love that idea!

review by:
(5 Apr 2014)

BocaMama

When Kittencal said these were amazing I had to try them. I made them with Splenda so I wouldn't feel guilty for having them, despite my diabetes. They are so peanut buttery and really helps those cravings for sweets that I get all the time. This is the answer to every diabetics dream, not to mention they are the best peanut butter cookies around!

review by:
(2 Mar 2014)