These cookies keep things wonderfully simple: just creamy peanut butter, pure maple syrup, and a touch of vanilla come together into a smooth, scoopable dough. A pinch of cinnamon and sea salt round out the flavor, giving each bite that classic sweet-and-salty balance. The crosshatch fork pattern gives them that bakery-style look, while a quick 10ā12 minutes in the oven leaves the centers soft and the edges just set. Let them cool fully on the tray before moving them ā that's the trick to getting clean, sturdy cookies instead of crumbly ones. A sprinkle of flaky sea salt on top takes them right over the edge. Naturally rich and satisfying, these are an easy one to keep in your vegan baking rotation.
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Learn more ā16 servings
Preheat the oven to 350Ā°F (175Ā°C). Line a large baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter, maple syrup, egg, vanilla extract, baking soda, salt, and cinnamon (if using) until a smooth, uniform dough forms.
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