Peanut butter is the whole point of these cookies, and with no flour in sight to begin with, that classic crosshatch top comes purely from a thick, sticky dough of peanut butter, cane sugar, and aquafaba. That chickpea liquid whips the batter together into a glossy, cohesive dough without a single egg, so the texture stays dense, chewy, and rich in that deeply satisfying peanut butter cookie way. A quick press with a fork gives you the signature ridged pattern before these bake up golden at the edges and soft in the middle. Finish with a scatter of flaky sea salt while they're still warm for a salty-sweet contrast that makes them impossible to stop eating. Since the dough never relies on any wheat-based structure to hold together, this recipe is a naturally easy pick for a gluten free cookie jar.
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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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