Soft, chewy, and naturally gluten-free peanut butter cookies made with simple pantry staples and no flour required.

1 cup peanut butter (plain or crunchy)

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp baking soda

1/4 tsp sea salt

1 large egg

1 tsp vanilla extract

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, cream together peanut butter, white sugar, brown sugar, baking soda, and sea salt until smooth.
Add the egg and vanilla extract, mixing until well combined.
Scoop the dough using a tablespoon and place on the prepared baking sheets, spacing them 2 inches apart.
Flatten each cookie slightly using the back of a fork in a crisscross pattern.
Lightly sprinkle with granulated sugar if desired.
Bake for 10–12 minutes, rotating trays halfway through for even baking.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Add mini chocolate chips or chunks for a peanut butter–chocolate combo.

Stir in chopped peanuts for extra crunch.

Drizzle cooled cookies with melted chocolate or white chocolate for decoration.

Use almond or sunflower seed butter for a peanut-free version.

Cool completely before moving to prevent breakage.