Natural peanut butter and pure maple syrup make up the entire base of these cookies, so there's no flour, no mixer, and no fuss — just one bowl and a fork for that classic crosshatch pattern. A touch of vanilla and a pinch of cinnamon round out the flavor, while a sprinkle of flaky sea salt on top gives every bite a little crunch and contrast. They bake up with crisp, golden edges and soft, chewy centers, and they firm up beautifully once cooled, so resist the urge to move them too soon. Simple pantry staples and a short bake time make these an easy go-to whenever a peanut butter craving hits. This one is a great fit for an egg free kitchen, no complicated techniques required.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter, maple syrup, egg, vanilla extract, baking soda, salt, and cinnamon (if using) until a smooth, uniform dough forms.
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