I added a little more peanut butter to mine so the dough was a little more workable in the oven now!

By Ashley on April 29, 2013

I Tryed this recipe, & it was really good!!! But u have a question... I followed the directions. But when I Tryed to roll them into balls they were Very sticky. What did I do wrong? Or are they suppose To be like that?

By brittany on April 23, 2013

I have these cookies in the oven right now! The batter was so delicious! I thought I was reading the recipe wrong when I noticed no flour, but sure enough! The Peanut Butter is thick enough that the cookie holds together and cooks just fine! I can't wait to have a warm cookie in a few short minutes!

By Ashley on April 19, 2013

These cookies were so delious thank you for this short recipe because it was easy to make

By Anonymous on April 14, 2013

I loved making these cookies. Instead of using splenda I used sugar in the raw. Paula my daughter was diagnosed with stage 4 mastastized breast to bone cancer, she is 25 years old and have been fighting this illness since April of 2010. I would like for you to e-mail me some simple recipes so i can make for her. She loves good food. She cannot have tomatoes or some foods because she has acid reflux problems. I would like to give me some ideas on a fund raiser for her. She need to go to St.Louis, Mo or to Huston TX. for a treatment called the Nano treatment. Her medicaid will not be accepted in the state of TX. and we are yet waiting for and answer from the state of MO. Her name is Cordeitra Brown. It will cost $22,000 dollars for her to have the treatment in TX. at the M.D. Anderson cancer treatment center. Barnes Jewish Hospital in St.Louis, MO.we are waiting for answers.

By vanessa cooper on April 11, 2013

! I made half the recipe with sugar and half with splenda and I must say the ones with sugar were a lot better. However, The cookies were extremely crumbly. The splenda dough was thinner than the sugar dough and made less cookies ( even though i divided them equally) I noted that the splenda batter had noticeably less dough before baking but i figured my eyes were playing tricks on me.. I will not be making them with splenda again, but with sugar, you can count on it!(:

By Satisfied baker on March 28, 2013

these things just fell apart, just like my hopes

By vince on March 28, 2013

I was totally amazed how delicious the Magical Peanut Butter Cookies were. No flour,,,,, wow!! Awesome recipe!!

By Leesa lovaasen on March 18, 2013

These were the worst cookies I've ever made! They were just big blobs of sugary grease. What a waste of time and ingredients!

By Erika on March 17, 2013

I can't believe there are ppl that don't like these cookies. They are so good! I didn't make a few changes based on other reviews. First I lowered the oven temperature to 325 and baked for 14 min my cookies were big if they were smaller I would have only done them for 12 min. I used 1 1/2 cups Whole Foods Brand Crunchy Peanut Butter, 1/3 cup white sugar, 1/3 cup brown sugar. They came out a little sweet so next time I will use 1/4th cup of each sugar.

By Jessica on March 13, 2013

These were so easy to make and oh so yummy! This is a good recipe to make if you have little time and want a good cookie.

By Susan on March 13, 2013

Yummiest;; used a few suggestions from feedback: Used Smuckers all natural peanut butter, Splenda sugar substitute and baked at 325 for 12 minutes. That's it and they were splentastic!

By Stephanie on March 13, 2013

So easy & SO good.. I followed the recipe exactly as written.

By Lea on March 07, 2013

Do not use stevia as a sugar substitute, whatever you do. It ruined my cookies. I did however love the crunchy peanut butter instead of creamy; I used 1 1/4 cup. I lowered the temp to 325 for 15 minutes. I would suggest one more egg to the recipe to help bind it together and so they're not so crumbly. Going to try this again. I think real sugar is the best bet. If you're diabetic like me, just make small cookies. I love that they're flour-less!

By Heather on January 30, 2013

Great recipe! I made a few minor changes; added 1/2 cup more peanut butter and used 1/2 cup "real" sugar. I lowered the baking temp to 325 and baked for 15 min. Let cool on baking pan for 20 min before placing on a serving plate. They will not fall apart. These cookies are very soft and full of peanut butter flavor!!! Love them

By Syl Marcus on January 22, 2013

We are on a low carb diet.this are wonderfull for our sugar craving,thank you Paula so much.

By Brenda Vega on January 19, 2013

this is a great cookies my hubby just love it .

By jo on January 16, 2013

Wonderfully easy, fast recipe, four ingredients and a reasonably sized batch (unlike most pb cookie recipes where I have to give away half the batch if I don't cut the recipe in half first). Just made them this afternoon and this one is definitely going in the recipe book. I love that I can bake these for my gluten-intolerant friends since there's no flour!

By Caitlin on January 11, 2013

I use this recipe all the time, couldn't believe it when i found it years ago. I use it at work all the time too and people can't believe there is no flour in it!! I think it's good unbaked as well, love just eating the raw dough. Best pb cookie recipe EVER!!!

By Anonymous on January 10, 2013

These were so good, trying to stay away from wheat and sugar. I used smuckers natural peanut butter and 1 slightly mounded cup of splenda and did not sprinkle with anymore after cooked. perfect just the right sweetness. If I used regualar PB I would probably use half the splenda since the PB is already sweet. baked exactly 12 minutes. I will make these again and very quick and easy.

By Terri on January 08, 2013