These flourless peanut butter cookies get their signature chew from just a handful of pantry staples: creamy peanut butter, cane sugar, and aquafaba whisked into a thick, glossy dough. That chickpea liquid does the binding work here, whipping into the mix until everything comes together streak-free and scoopable. A classic fork crosshatch on top gives each cookie that nostalgic bakery look before they go golden at the edges and stay soft in the center. Finished with a scatter of flaky sea salt, they hit that sweet-and-salty note in every bite. Since the dough skips flour altogether, the texture leans dense and fudgy rather than cakey, which is exactly what makes these so addictive. It's a genuinely solid pick for an egg free cookie jar, no fuss required.
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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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