In a med bowl combine ALL ings except the egg white, while the oven heats to 350°F (180°C). Once they're well mixed, sugar isn't visible, add the egg white. You'll notice the batter seizes and becomes harder to stir. Do so just enough so the egg white is incorporated and isn't visible.

Use a Tbsp scoop of some kind to place scoops of batter 1" or so apart on a rimmed baking sheet, press with a fork crosswise and place on a middle rack to bake for 7 - 9 mins for barely soft to crispy on the outside cookies.

Use a spatula to remove these after 5 - 10 mins to a cooling rack. Be aware that because these don't have any flour, and therefore no gluten for structure, they're crumbly. They're also FULL of protein from the peanut butter AND the egg white. So enjoy!!