Peanut Minus Cookies

Gluten-free peanut butter cookies with that classic crosshatch fork pattern, made with brown rice flour instead of wheat. No eggs, no dairy, no refined sugar. Pure maple syrup provides the sweetness and natural peanut butter handles the binding.

Without eggs or wheat flour, peanut butter becomes the structural backbone of these cookies. The fat and protein in natural peanut butter hold everything together, while the rice flour adds just enough starch to keep them from being too crumbly. The texture is sandy and tender with a serious peanut punch.

Chopped roasted peanuts folded into the dough add crunch and double down on the peanut flavor. Flattening with a fork isn’t just decorative here. It ensures even thickness so the thin cookies bake through without the edges burning.

Kitchen Tips

• Use natural peanut butter (the kind you stir). Processed peanut butter has added sugar and stabilizers that change the texture.
• Stir your peanut butter well before measuring. Separated oil on top means inconsistent dough.
• Don’t overbake. Pull at 11 minutes when they look barely set. They firm up significantly as they cool.
• Let them rest a full minute on the sheet before moving. They’re fragile when hot.

Variations

• Swap maple syrup for honey if you’re not concerned about keeping it vegan.
• Press a chocolate chip into the center of each cookie before baking for a peanut butter cup vibe.
• Use almond butter and almond flour instead of peanut butter and rice flour for a nut butter variation.