A little patience after baking
Without flour, these cookies are fragile while warm. Let them settle on the baking sheet before lifting them. Use smooth, stabilized peanut butter rather than a runny natural variety; the consistency of the nut butter makes a difference to spread.
Keep the whole batch gluten-free
Check every packaged ingredient for a gluten-free label, including chocolate, vanilla, baking soda, and nut butter. For someone with celiac disease, use clean utensils, bowls, racks, and baking sheets; avoid shared flour-dusted surfaces and ingredients contaminated by shared scoops. Gluten-free does not mean allergen-free.
Before you bake
These recipes have not been independently kitchen-tested. Photographs are illustrative. Times and yields are estimates; cook time is per tray and does not include cooling or successive trays. Follow the texture and doneness cues.
Flourless peanut butter cookies
A short ingredient list, familiar fork marks, and a rich peanut-butter center. No flour blend needed.
- Prep
- 15 minutes
- Bake
- 12 minutes
- Total
- 27 minutes
- Yield
- About 18 cookies
Total is for the first batch, before cooling; allow extra time for additional trays.
Ingredients
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Instructions
- Heat the oven to 350°F. Line two clean baking sheets with parchment.
- Stir peanut butter, sugar, egg, vanilla, and salt together until evenly blended and thick.
- Scoop level tablespoon portions and roll gently into balls. Space 2 inches apart on the sheets.
- Press each ball into a disc about 1/2 inch thick with a fork, making a crosshatch pattern. Dip the fork in a little of the measured sugar before mixing if desired, or dampen it to prevent sticking.
- Bake one tray at a time for 10–12 minutes, until edges look set and tops are no longer glossy. Centers should still be soft.
- Leave on the baking sheet for at least 10 minutes, then transfer carefully to a rack and cool completely.
A little baking advice
Do not judge doneness by firmness while hot. A thin spatula helps move the cooled cookies without breaking them.
Substitutions & variations
Crunchy stabilized peanut butter can replace smooth, but the cookies may be more crumbly. Almond butter and sugar substitutes are not tested swaps. Contains peanuts and egg.
Storage & freezing
Store completely cooled cookies airtight at room temperature for up to 4 days. Freeze with parchment between layers for up to 2 months.
Tools for this recipe
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Nordic Ware Naturals Half Sheet
Aluminum · 17.1 × 12.1 × 1-inch interior
Why consider it: A light-colored surface, generous baking area, and reinforced rim make a straightforward everyday choice.
Keep in mind: Hand-wash recommended. Measure your oven against the exterior dimensions before buying.
King Arthur Half-Sheet Parchment
16 1/2 × 12 1/4 inches · rated to 450°F
Why consider it: Precut flat sheets avoid curling and can be trimmed to line smaller pans.
Keep in mind: Creates waste and must stay away from direct heating elements. Check your pan fit.
