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3-Ingredient Peanut Butter Cookies {Flourless}

Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a small bowl beat egg with a fork just to blend yolk and white.
Add peanut butter, granulated sugar and beaten egg to a medium mixing bowl.
Stir mixture with a wooden spoon until well blended.
Scoop mixture out using a medium cookie scoop (or using two spoons, one to scoop and one to drop dough, make about 1 1/2 Tbsp each).
Drop onto prepared baking sheets spacing 2-inches apart.
Grease bottom side of prongs of a fork (not a must if you don’t have non-stick cooking spray it’s just reduces sticking a little) and lightly press down on cookies using fork prongs to flatten slightly. Lift fork and turn opposite direction and repeat to create criss cross pattern.
Bake cookies, one sheet at a time, until slightly puffed and slightly golden brown on edges, about 10 - 11 minutes.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Add 1 cup chocolate chips (press cookie dough balls down slightly with the bottom of a greased cup, rather than a fork).
Stir in 1 tsp vanilla with other ingredients.
Optionally add 1/2 tsp ground cinnamon.
Reduce the sugar by 1/4 cup if you want them a little less sweet. If you want them extra sweet roll in granulated sugar before flattening.
Try with cashew butter, almond butter, or sunflower seed butter in place of peanut butter.

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