These cookies come together from just a handful of pantry staples, with creamy peanut butter forming the rich, nutty base and a flax-and-water gel doing the work of binding everything into a smooth, slightly stiff dough. No flour, no fuss — just scoop, press with a fork into that classic crosshatch pattern, and bake until the edges set and the tops turn just barely golden. The centers stay soft and chewy right out of the oven, then firm up into that perfect melt-in-your-mouth texture as they cool. It's a wonderfully simple treat that's easy to whip up on a whim, and it's a great pick for a gluten free cookie jar staple. With only four ingredients total, there's barely any cleanup and barely any wait between craving a cookie and eating one.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, stir together the ground flaxseed and water until combined. Let the mixture sit for 5 minutes, until it thickens to a gel-like consistency.
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