Illustrative serving image, not a documented photograph of a kitchen-tested batch. Milk shown is a separate serving suggestion.
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Peanut butter, sugar and egg cookies with baking soda and optional vanilla.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
This is not a three-ingredient formula: baking soda is also required, with optional vanilla and salt. Coconut sugar is still sugar. Stir separated natural peanut butter before measuring. Allow time for the cookies to cool and set.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2Mix Wet Ingredients In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract if using. Stir until smooth and fully combined.
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3Add Dry Ingredients Add the baking soda and salt (if needed). Mix well to distribute evenly throughout the dough.
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4Form the Cookies Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet about 2 inches apart. Gently flatten each cookie with a fork in a crisscross pattern.
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5Bake Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
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6Cool Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.
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7Enjoy! Serve once fully cooled, or store as instructed below. These cookies taste great with a glass of milk or your favorite dairy-free alternative.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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