Just four pantry staples come together here, with a simple flaxseed-and-water gel doing all the binding work that egg usually handles in a classic peanut butter cookie. That gel gets stirred right into rich, creamy peanut butter and sugar until it forms a thick, scoopable dough — no chilling, no mixer, no fuss. Rolled into balls and pressed with the classic fork crosshatch, these bake up with crisp, golden edges and soft, chewy centers in barely ten minutes. It's the kind of one-bowl treat that comes together fast enough for a weeknight craving but tastes like a bakery case favorite. Simple, sturdy, and naturally plant-based, these are an easy one to keep on repeat in a vegan kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
