Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl, combine the peanut butter, coconut sugar, egg, and baking soda. Mix until well incorporated.
Add a pinch of salt if desired, especially if using unsalted peanut butter.
Drop the cookie dough by tablespoon onto the lined baking sheet.
Use a fork to flatten the dough balls in a criss-cross shape.
Bake for about 10 to 12 minutes until lightly golden.
Let cool for 10 minutes on the pan, then transfer to a wire rack.
Store cookies in an airtight container at room temperature for up to 3 days.
