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Occasionally I suffer from a bit of culinary stubbornness. Take these flourless peanut butter cookies, for example. For years people told me that I needed to try them. But the simple combination of peanut butter, sugar, an egg, and baking soda didn't sound good to me. It sounded like a potential hot mess. So my culinary stubbornness kicked in, reminding me that I already had a gluten-free peanut butter cookie recipe I liked—and it contained flour, like a good cookie should.
Recently, however, I went to make a batch of peanut butter cookies and realized I was out of sweet rice flour. On a whim, and almost begrudgingly, I decided to finally try the flour-free recipe. I stirred together one cup of peanut butter, one cup of brown sugar, one egg, and one teaspoon of baking soda. The batter looked weird, thick and shiny. "These won't taste like cookies. They'll probably taste like peanut butter blobs."
I was so wrong. The cookies baked up crisp and crunchy. And much to my surprise, let me tell you, they tasted very similar to my beloved peanut butter cookie recipe. I couldn't tell they didn't contain flour, and neither could anyone else.
Since the cookies were so good, I played around with a few batches. I added mini-chocolate chips to one, chopped roasted peanuts to another, and topped a few with jam. The only variation that didn't quite work were the ones topped with jam. They baked up with super soft centers under the jam and about an hour after baking, the jam began to leak through the cookies.
Even though it took a long time, I'm glad my stubbornness didn't win out. This easy cookie recipe can be whipped up in minutes.
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