• Preheat the oven to 170°C/350°F. Line a baking tray with baking paper or a silicone baking mat.

1. Sugar Version (makes 16 cookies)

• Mix peanut butter and sugar in a bowl until well combined. The dough will be quite creamy and sticky.
• With a teaspoon, scoop out some dough. Use a second teaspoon to scrape down the dough from the other teaspoon. Place the dollops of dough on the baking tray, leaving some space in between the cookies. They’ll melt/flatten a bit while baking.
• Bake for 10-12 minutes. Keep an eye on them because they burn quickly.
• Let the cookies cool down on the tray. They’ll be very soft, so wait until they’re completely cooled.

2. Maple Syrup Version (makes 14 cookies)

• Mix peanut butter and maple syrup in a bowl for a minute or so, until the mixture resembles soft cookie dough.
• Scoop out some dough (I used a heaped teaspoon), roll into balls, place on the prepared baking tray and flatten slightly with your palm. These cookies won't spread much while baking!

  For the crisscross pattern, press the teeth of a fork lightly into the cookie. Then, turn the fork 90 degrees and press it down lightly again.
• Bake for 10 minutes until firm to the touch.
• Let the cookies cool down for 5 minutes before eating.

3. Dates Version (makes 20 cookies)

• Soak dates in warm to hot water for about 10 minutes to soften.
• Drain dates and blend them in a food processor or with a stick blender together with the peanut butter. The dough should be slightly sticky but firm!
• Scoop out some dough (I used a heaped teaspoon), roll into balls, place on the prepared baking tray and flatten with your palm. The cookies won’t spread much while baking.

  For the crisscross pattern, press the teeth of a fork lightly into the cookie. Then, turn the fork 90 degrees and press it down lightly again.
• Bake for 10 minutes until firm to the touch.
• Let the cookies cool down for 5 minutes before eating.

4. Banana Version (makes 22 cookies)

• Mash 1 or 2 small bananas with a fork. Add peanut butter and mix until well combined. The dough will be quite creamy and sticky.
• With a teaspoon, scoop out some dough. Use a second teaspoon to scrape down the dough from the other teaspoon. Place the dollops of dough on the baking tray.
• With the back of one of the teaspoons, spread and shape the cookies a bit because they won't spread/melt much in the oven.
• Bake for 12-15 minutes until golden and lightly browned.
• Let the cookies cool down on the tray for about 5 minutes. The sides of the cookies should be nice and firm, and the centre a bit soft.