These cookies are quite literally as easy as 1, 2, 3! I’ve included some substitutions if needed!
Yield: 10-12 cookies
1 cup peanut butter (sub almond butter, cashew butter, sunflower seed butter for allergen friendly)
3/4 cup sugar
- Preheat oven to 325 degrees. In a small bowl, mix all ingredients until smooth.
- Scoop dough into 1 Tbsp. sized balls and place on a greased cookie sheet. Be sure your dough balls are evenly spaced out as dough will spread.
- Press a fork lightly onto each dough ball to create a crossed pattern. Bake for 13-15 minutes or until the edges are lightly browned. Cool slightly before using a spatula to remove cookies.