Comments on: Flourless Peanut Butter Cookies

By: christie

christie — Mon, 25 Jan 2010 20:42:07 +0000

I made these for my son who we suspect has a gluten and dairy intolerance and they are fantastic! We have only just started him on a gluten and dairy free diet and it is hard for him. He is only three and doesnt quite understand why his brother and sister can have biscuits and he cant. These are great because he loves peanut butter. They turned out beautifully. He doesnt feel left out now he can have his ’special biscuits’…in fact the other two wanted to trade their chocolate chippy biscuits for one of his!

By: Jamieanne

Jamieanne — Mon, 21 Dec 2009 20:52:29 +0000

Oh hang on, Sheila, I should have looked again at the recipe before I replied. In my reply I was not talking about peanut butter, I was talking about butter. But after I read your reply I realized that there is no butter in that recipe! I’m so embarrassed! I used Jif peanut butter for these cookies, so the fact that you used Skippy shouldn’t have been a problem. Now I can’t actually pinpoint any ideas on why your cookies ended up flat. You could try a different peanut butter, and make sure to correctly measure all the ingredients, as well as making sure the oven temp is set correctly. I hope they work out for you if you decide to make them again! Let me know if you do!

By: sheila

sheila — Mon, 21 Dec 2009 20:37:42 +0000

ohh! oops, I guess I was supposed to use all natural peanut butter, i used Skippy out of a tub. Thank you for the quick response. I love your blog by the way :)

By: Jamieanne

Jamieanne — Mon, 21 Dec 2009 20:27:17 +0000

I couldn’t say for sure, although the first thing that comes to mind is to ask if you used real butter, and not a butter spread from a tub. This could result in a flat cookie. Were they crunchy or soft?

By: sheila

sheila — Mon, 21 Dec 2009 00:19:24 +0000

hi, i tried this recipe and my cookies turned out extremely flat… do you happen to know why? thanks!

By: Karen

Karen — Tue, 01 Sep 2009 22:40:50 +0000

I tried these, and i cut the recipe in fourths cause i only wanted to try them, but my “dough” was more batter than dough… it was about the consistency of, well, peanut butter… i just put them in the oven, so i’ll see if they work… i think the problem was i put in a whole egg instead of a fourth of an egg…

By: Kristy

Kristy — Thu, 20 Aug 2009 04:57:08 +0000

Sarah, i just made these cookies and i think the trick is taking them out as soon as they get a little brown, they’ll still look a little undercooked, but as they cool they harden a little.
Because a left a few in a little longer and they weren’t as good.
Then you get a chewy yummy cookie :D

By: Jamieanne

Jamieanne — Sun, 26 Jul 2009 21:55:13 +0000

Sarah C, I’m really not sure why your cookies were dry and crumbly. I did not use organic peanut butter either; I used Jif. I’ve made these twice and my cookies are soft and chewy. Maybe if someone else reads your comment they might have a suggestion, because I’m really not sure what the problem could be…

By: Sarah C

Sarah C — Fri, 24 Jul 2009 23:08:48 +0000

** By “powdery” I mean dry and crumbly.

By: Sarah C

Sarah C — Fri, 24 Jul 2009 23:05:38 +0000

I made these cookies just now since they looked delish and very low maintenance (no butter, no sugar?!). I didn’t use organic PB (Skippy instead) and it came out…powdery. They taste great, but there’s really no consistency. I even tried baking them a little longer. I wonder if I should have used more PB or less baking soda??