I'll chime in for gluten-free recipes too...so we'll be on the "off" topic (lol). There is a 3-Ingredient Peanut Butter Cookie Recipe, 4-Ingredient Peanut Butter Cookie Recipe, Flourless Peanut Butter Cookie Recipe, and all it's variations, including adding chocolate chips to the recipe. 1 c. peanut butter 1 c. sugar 1 egg (1 t. vanilla) optional (1 t. baking soda) optional Blend ingredients and drop by teaspoonfuls on a baking sheet. Bake in a 350-degree oven for 8-minutes. Grainlady note: I've altered this recipe and it makes a more traditional peanut butter cookie than the above recipe produces: 1 c. peanut butter 1/3 c. palm sugar (I use Navitas Naturals Organic Palm Sugar and order it through iHerb.com) 1 egg 1 T. agave nectar (or palm sugar syrup - aka coconut nectar*) 4 T. almond flour 2 T. hi-maize flour (Honeyville Grain or King Arthur) 1 t. soda *Homemade coconut nectar/palm sugar syrup - 3/4 c. palm sugar + 1/4 c. water. Heat a few minutes until dissolved. Much richer flavor than agave nectar. Press the dough balls down with a fork and bake in a 350-degree oven. By using palm sugar and/or agave nectar, they are also low-glycemic and appropriate for most diabetics. I use gluten\-free almond flour a lot and purchase it by the 5\-pound bag from Honeyville Grain (www.honeyvillegrain.com) and coconut flour (on line from \- Wilderness Family, Bob's Red Mill, Tropical Traditions, Coconut Secret, etc.) for baking. For great gluten\-free recipes, I'd suggest "The Gluten\-Free Almond Flour Cookbook" by Elana Amsterdam (www.elanaspantry.com \- where you will find more recipes). We're enjoying the Pecan Shortbread Cookie recipe out of the book this weekend :\-). "Cooking with Coconut Flour" A Delicious Low\-Carb, Gluten\-Free Alternative to Wheat \- by Bruce Fife, N.D. You can find a lot of recipes using coconut flour on\-line. I'd also suggest milling your own grains for other gluten\-free flours. Even a good coffee/spice mill will mill rice flour, and other small grains. When milling rice for baking, use short\- or medium\-grain rice. They have the best baking quality. Long\-grain rice flour is fine as a thickener or dredging meat, but short\- and medium\-grain rice work for thickening and dredging, but are the better choice for baking. Having your own mill would save a lot of money on gluten\-free flours. Plus, fresh\-is\-best when it comes to flour. I develop recipes (including gluten\-free) for a sorghum mill. My mother was gluten\-intolerant, and that got me started developing recipes for her 35\-years ago, when there was little in the way of information or recipes. \-Grainlady

If you want to use oil in a cookie recipe, it's best to find recipes that already has it as an ingredient rather than substituting it for a solid fat. You will get different characteristics if you use oil as a substitute. According to Betty Crocker's Cookie Book: -Vegetable oil cannot be substituted for a solid fat. Most recipes using oil call for half oil and half butter, margarine or shortening. -Cookies made with part vegetable oil and part butter, margarine or shortening... *Have no buttery taste *Are flatter, chewier and crisper *Have crackly or crinkled tops -Cookies made with ALL vegetable oil... *Are crisp if recipes calls for no added liquids such as milk, juice or water *Are soft and moist if liquids such as milk, juice or water are added to the recipe *Are crispy cookies with crackly or crinkled tops -Grainlady

OK, my not so scientific test is complete...finally! I made the four sweetener variations -- Splenda, agave, sugar and honey. I tested for both taste and blood sugars. Taste results from best to least tasty (your taste might be different): Sugar, agave, honey, Splenda Blood sugar results from lowest to highest: Splenda, agave, honey, sugar Unfortunately, the one that had no effect on my blood sugars also was the least tasty...Splenda. Although they tasted very good, the honey and sugar cookies upped my blood sugars more than I'd like. The agave cookies, as its low GI value would indicate, raised my blood sugars but not as much or as quickly as honey and sugar, but over a longer period of time. And the taste was quite close to ones made with sugar. This is a keeper. Thanks everyone for your help! Marsha

So you substituted almond flour for the 3 c. AP flour, and Swerve for the sugar, but didn't add xanthan or anything else as additional binder? The recipe contains so much "flour" that I believe additional binder would be required. About the chill time... assuming you did chill for 1+ hours, I suspect you would have better luck if you made into balls and then chilled. In general, it's better to bake gluten-free at slightly lower temps and for longer time. ETA: I'm not convinced that key lime with all almond flour would be a good flavor combo anyway.