Flourless Peanut Butter Cookies

The famous 1-1-1 cookie — one cup peanut butter, one cup sugar, one egg — has been quietly gluten-free for a hundred years. This version tunes the classic with brown sugar and vanilla, keeps the crosshatch, and stays in the pantry-staples hall of fame.

Yield: 18 cookies · Time: 20 min

Ingredients

• 1 cup (260 g) peanut butter (conventional creamy works best)
• 3/4 cup (150 g) brown sugar
• 1/4 cup (50 g) sugar, plus more for pressing
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Stir everything into a thick, glossy dough.
2. Roll tablespoon balls and place on lined sheets.
3. Press the crosshatch with a sugar-dipped fork.
4. Bake at 350°F (175°C) for 9–10 minutes until just set.
5. Cool 10 minutes on the pan — straight off the sheet they’re crumble city.

Pro tip: Natural peanut butter makes a craggier, softer cookie; no-stir conventional holds the classic snap. Both work, choose your era.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.