1 cup nut butter
1 cup sugar
Optional: 1/4 teaspoon fine salt of flakey salt to finish
Preheat your oven to 375℉. Mix all ingredients (except flakey salt) together in a bowl with a wooden spoon until you have a smooth batter with no visible streaks of egg. Using your hands, roll the dough into 1 1/2 tablespoon-sized balls and place on an ungreased cookie sheet.
(If you want flatter, crispier cookies, make a criss-cross pattern on the tops of the cookies by pressing down with a fork; if you want them fudgier, leave them in little blobs.)
Sprinkle on the flakey salt if you’re using it, then pop the baking sheet in the freezer for five minutes. Once the cookies are chilled, bake them for 10 minutes (if they’re flat) or 14 minutes (if they’re blobs), then remove from the oven and let them cool on the baking sheet for two minutes before transferring to a wire rack to cool completely. Enjoy with a tall glass of cold milk.