Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your peanut butter and egg and mix until combined.
Using your hands, form 12 balls of dough and place them on the lined baking tray. Press down on each cookie and cross the sides with a fork. Bake the cookies for 10-12 minutes, or until they just begin to go brown around the sides.
Remove the cookies from the oven and let cool on the tray completely.
* You can use any smooth nut or seed butter.** You can also use a flax egg or a chia egg.TO STORE: Cookies can be stored at room temperature in a sealed container. They will keep fresh for up to 2 weeks. You can also store them in the refrigerator if you'd like them to keep longer (up to 1 month). TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.