1 cup sugar
1 cup peanut butter (Creamy works best for rolling into balls, but chunky is ok too)
1 egg substitute
Preheat your oven to 350 degrees. Throw all ingredients into a bowl and mix together well. Using an electric egg beater makes the process take less than a minute.
Roll into balls that are about an inch in diameter and place on a cookie sheet covered in parchment paper. You also could use an ungreased cookie sheet, but parchment paper makes me feel fancy and then I don't have to wash my cookie sheet.
Once the balls are spaced and rolled, use a fork to make criss-cross marks on the top each cookie. Note: The criss-crosses makes them peanut butter cookies, and if you don't have it, they are just cookies that taste peanut buttery, and they don't get the coveted peanut butter title.
Place in your warm oven for 8-10 minutes, and watch them carefully in their last minutes. The bottoms of the cookies should be slightly golden. Let them cool for about 5-10 minutes or you could get yummy cookie burns that will tell all your vegan friends that you jumped the gun with your cookies.
Each cookie has about 4 grams of protein, so it is a perfect recipe for vegans. There are also 8 grams of fat, and about 125 Calories per cookie.