ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: peanut butter cookies without flour

Misc.
Looking for a recipe for peanut butter cookies that uses NO flour....think it contained 1 cup peanut butter, 1 cuo sugar and ? I think it only had 3 ingredients. The best soft peanut butter cookie I have ever eaten. Can someone help with this recipe?
Thanks,
Kaye
MsgID: 008714
Shared by: Kaye Hodges
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Gertie's Crab Cakes with Tartar Sauce
  • GERTIE'S CRAB CAKES WITH TARTAR SAUCE "Gertie Cleary hailed from Baltimore's Greenmount Avenue and her cooking was legendary throughout St. Ann's parish and northeast Baltimore. Her crab cakes are my absolute favorite...
  • Lower Fat Iced Cappuccino
  • LOWER FAT ICED CAPPUCCINO 2/3 cup Hershey's chocolate syrup, chilled 2 cups cold coffee 2 cups reduced fat vanilla ice cream Ice cubes or crushed ice fat free whipped topping(optional) Ground cinnamon (optional)...
  • Soft Polenta with Pork-Shiitake Sauce
  • SOFT POLENTA WITH PORK-SHIITAKE SAUCE 3/4 pound pork tenderloin 1/2 pound shiitake mushrooms 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 large clove garlic, peeled and minced 1/4 cup dry red or white w...
ADVERTISEMENT
  • Twice Baked Potatoes (My Great Recipes Cards, 1985)
  • Hi Mary, I think this is the recipe you're looking for. I haven't tried adding beaten egg whites to stuffed baked potatoes - I'm going to have to try this one! Happy Cooking, Betsy TWICE BAKED POTATOES "The potato, ...
  • Cream Cheese Spread (with pineapple and walnuts)
  • CREAM CHEESE SPREAD 1 (8 1/2 oz) can crushed pineapple, drained 1 (8 oz) pkg cream cheese, softened 1/2 cup mayonnaise 1/2 cup finely chopped walnuts Blend all ingredients together. Chill. Makes about 2 cups Source:...
  • Longhorn Salmon Marinade Recipe
  • Longhorn Salmon Marinade Recipe 1 3/4 qts. soy sauce 2 qts. veg. oil 14 oz. Dark Brown sugar 7 oz. granulated garlic 1oz table salt 1/2 oz corse ground black pepper 1 750ml bottle of 80 proof bourbon combine dry ingred...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: peanut butter cookies without flour
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!