These cookies come together in one bowl with creamy peanut butter, maple syrup, and a hit of vanilla, no grains needed at all. A touch of cinnamon adds warmth, while the classic fork-pressed crosshatch gives every cookie that bakery-style look. They bake up with crisp, golden edges and soft, chewy centers that firm up perfectly as they cool. A sprinkle of flaky sea salt on top plays beautifully against the rich, nutty flavor underneath. Simple pantry staples and a quick 10-minute bake make this a go-to treat for a gluten free cookie jar.
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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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