These flourless peanut butter cookies come together in one bowl with just a handful of pantry staples—creamy peanut butter, whisked aquafaba for that classic chew, a splash of vanilla, and a pinch of salt to round everything out. The dough presses easily into thick rounds, and that signature fork crosshatch gives every cookie a bakery-style look before it even hits the oven. They bake up golden at the edges with soft, just-set centers, and a scatter of flaky sea salt on top makes the peanut butter flavor pop even more. Give them the full 10 minutes to cool on the pan—that's what lets them set into that perfect chewy-on-the-inside, crisp-on-the-outside texture instead of falling apart. Naturally gluten-free thanks to the flourless base, these are an easy, satisfying treat to keep in rotation on a low or no added sugar plan.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, stir together the peanut butter, organic cane sugar, aquafaba, vanilla extract, baking soda, and fine salt until a uniform, thick dough forms with no streaks.
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