- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined and smooth. The dough should be thick and slightly sticky.
- Use a spoon or cookie scoop to roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet.
- Gently press each cookie with a fork, creating the classic crisscross pattern.
- Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers may still appear soft — that’s exactly how they should be.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Best Results:
These cookies are naturally gluten-free since they contain no flour.
For extra flavor, you can add a handful of chocolate chips or drizzle the cooled cookies with melted chocolate.
Store cookies in an airtight container at room temperature for up to 5 days.
Why You’ll Love These Cookies:
Only a few ingredients needed
Naturally gluten-free
Quick to make and kid-friendly
Perfect for lunchboxes, snacks, or after-dinner treats
