These are the easiest cookie ever! They have just 4 ingredients and are naturally gluten and dairy free. In case of peanut allergies you can easily substitute almond butter, cashew butter, or sunflower seed butter. The average medium-large egg from a backyard hen is usually perfect for this recipe. Jumbo eggs are just a bit too big and can cause the cookies to spread too much. Makes 2 dozen cookies, easily doubles or even triples for multiple dozens.
Preheat oven to 350 degrees.
1 cup of granulated sugar
1 cup of peanut butter (not the natural type with lots of oil)
1 large egg
1 teaspoon of vanilla extract
Place all ingredients in a large mixing bowl and combine with a hand mixer on medium/high speed. Roll into balls using about a tablespoon of dough. Place on baking sheet and make crosshatch marks using the tines of a fork and flattening the cookie a bit at the same time. Bake for 10-12 minutes or until just slightly starting to brown. Allow to cool and store in an airtight container. Enjoy!