Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, combine all ingredients and stir until completely combined and there are no sugar pockets (you don't have to worry about overworking the dough because there's no flour!). Using a tablespoon measure, scoop the dough 1 inch apart onto the prepared baking sheet. Flatten the mounds with a fork to create a criss-cross pattern. Bake in the oven at 350 degrees F for about 10 minutes, or until the cookies are golden around the edges. Let cool on wire wracks before eating/storing. They'll last about 5 days in the fridge. Devour.
Notes
<span class="mceItemHidden" data-mce-bogus="1"><span></span>*Use Better N' Peanut Butter for a low calorie/fat version (see note above).
**Use Ener-g egg replacer or a flax egg for a vegan version.</span>