Creamy peanut butter is the heart of these cookies, giving them that deeply nutty flavor and soft, chewy texture in every bite. A quick flax-and-water mixture keeps the dough rich and cohesive, while a touch of vanilla rounds out the flavor beautifully. Pressed into that classic crosshatch pattern and baked until the edges turn golden, these cookies stay soft and tender in the middle with just the right amount of chew. A sprinkle of flaky sea salt on top adds a nice contrast to the nutty richness underneath. These come together in one bowl with simple pantry staples, making them an easy treat to keep in your rotation when you're watching added sugar.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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