Add the creamy peanut butter, egg, brown sugar, baking soda, vanilla extract, and pure maple syrup to a large mixing bowl

Whisk the batter until it gets too thick, then use a rubber spatula to finish mixing the batter until well combined

Roll the cookie batter into 16 medium sized balls and place on a cookie sheet

Flatten tops with a fork in a criss cross pattern

Bake the gluten free cookies at 350 degrees for 8 - 10 minutes

Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack

Store leftover peanut butter cookies in an airtight bag or container for 2 -3 days (if they last that long!)