Comment by Judith on February 11, 2013 at 9:10pm

The link didn't come up. I'm sorry. I have found over the years---very importantly---Gluten free has very few crossovers with low-carb, which is what I need. If the recipe uses a nut flour and a sugar substitute, then it will work for me. Otherwise---No Way!!!

Comment by Brian (bsc) on February 12, 2013 at 4:33am

This works out to about 18g of carbs for each of 18 cookies. A whole cup of honey? Wow, I'm not even sure I have that much in the house.

Comment by Piki101 on February 23, 2013 at 4:31pm

I could not see the link either. I have made gluten free pb cookies that aren't bad. I have even served them as a dessert when we have had guests. The recipe I originally found was 1 cup peanut butter, 1 cup sugar, and 1 egg. But with my daughter being diabetic we subsitute the sugar with splenda. Mix. Meausre out 1 teaspoon and roll into balls. Roll balls in Splenda (optional). Put on cookie sheet and make criss cross pattern with fork. Bake at 350 for about 10 min. Let cool. (tastes better when they are cooled)

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