A rich, creamy peanut butter dough comes together in one bowl, bound with a simple flax-and-water gel that keeps things wonderfully simple. Scooped into rounds and pressed with a classic fork crosshatch, these bake up with crisp edges and a soft, chewy center in barely ten minutes. There's no butter, flour, or fussy mixing involved — just peanut butter flavor front and center in every bite. They firm up beautifully as they cool, so a short rest on the pan is worth the wait. With only a handful of pantry ingredients doing the work, this is an easy one to reach for when you're keeping an eye on added sugar without giving up cookies altogether. Soft, nutty, and satisfying, they're the kind of treat that feels indulgent while staying refreshingly straightforward.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, stir together the ground flaxseed and water until combined. Let the mixture sit for 5 minutes, until it thickens to a gel-like consistency.
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