Creamy peanut butter and sugar come together into a dense, scoopable dough that rolls easily into balls and presses flat with that classic crosshatch fork pattern. A touch of vanilla rounds out the flavor, giving these cookies a deep, toasty sweetness in every bite. They bake up with crisp edges and soft, chewy centers, firming up perfectly as they cool on the pan. With just a short ingredient list and one bowl to clean, this is a fast, fuss-free treat that fits neatly into an egg free kitchen. Great for last-minute cravings or when you want a simple homemade cookie without a long grocery list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter, sugar, egg, and vanilla extract, if using, until a uniform dough forms.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
