Although these cookies are gluten and dairy free, you won’t miss a thing! A slight alteration on the 3-ingredient peanut butter cookies floating across the internet gives this recipe the perfect texture to satisfy any craving.

From the Ovenly cookbook

1 ¾ cup (335 grams) light brown sugar
2 large eggs
½ tsp vanilla extract
1 ¾ cups (450 grams) smooth peanut butter
Coarse sea salt for finishing

Preheat the oven to 350⁰F and line a cookie sheet with parchment paper.

In a bowl, whisk together the brown sugar and eggs until smooth. Stir in the vanilla, and then the peanut butter, until there are no streaks of peanut butter left. Scoop the dough into tablespoon-sized balls and place on the cookie sheet, sprinkling lightly with coarse salt. Bake cookies for 13-15 minutes, until the cookies start to become golden at the edges. Let the cookies cool on the cookie sheet so they don’t fall apart when trying to move them.