Vegan Flourless Peanut Butter Cookies
These cookies are proof that a short ingredient list can still deliver serious results. Creamy peanut butter does all the heavy lifting here, giving each cookie a rich, nutty depth and a naturally fudgy texture that feels almost indulgent. The clever swap that makes these work without eggs is aquafaba — the liquid from a can of chickpeas — which binds the dough beautifully and keeps everything together through the bake. Organic cane sugar and a touch of vanilla round out the flavor, while a pinch of baking soda gives just enough lift to keep them from being dense. The classic fork crosshatch press is more than nostalgic; it helps the cookies bake evenly and sets that golden, slightly crisp edge. A finish of flaky sea salt right out of the oven is optional but honestly transforms them. The batch makes 16 cookies, and the hardest part is waiting the full ten minutes before you dig in.
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Learn more →Ingredients
16 servings
- 1 cup creamy peanut butter
- ¾ cup organic cane sugar
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
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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