- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix the Dough
- In a bowl, mix peanut butter, sugar, and egg until well combined.
3. Shape & Flatten
- Roll dough into 1-inch balls and place on the baking sheet.
- Use a fork to make a crisscross pattern on each cookie.
4. Bake & Cool
- Bake for 8-10 minutes until slightly golden.
- Let cool for 5 minutes before removing from the tray.
Serving & Storage Tips
- Serving: Enjoy with a glass of milk or coffee.
- Storage: Keep in an airtight container at room temp for up to 5 days.
- Freezing: Freeze dough balls for up to 3 months; bake straight from frozen.
Variations & Customizations
- Chocolate Twist: Add ½ cup chocolate chips.
- Nutty Crunch: Stir in chopped almonds or pecans.
- Keto-Friendly: Use granulated erythritol instead of sugar.
FAQs
1. Can I use almond or cashew butter?
Yes! It works with any nut or seed butter.
2. Why did my cookies fall apart?
Flourless cookies are delicate—let them cool before handling.
3. Can I make these vegan?
Yes! Swap the egg for a flax egg (1 tbsp flaxseed + 3 tbsp water).
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