Creamy peanut butter and a hint of vanilla give these cookies that deeply nutty, bakery-style flavor, while the classic crosshatch fork pattern makes them look like the real deal straight out of the oven. A flax "egg" keeps the dough easy to work with and helps these bake up soft in the middle with just the right amount of chew around the edges. Each cookie gets pressed into rounds, scored, and finished with a sprinkle of flaky sea salt for that sweet-salty contrast everyone loves in a good peanut butter cookie. They bake in under 15 minutes and firm up perfectly as they cool, so you get that irresistible crisp-edged, tender-centered texture every time. This one's a great pick to add to your gluten free cookie rotation whenever a peanut butter craving hits.
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Learn more →18 servings
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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