These cookies lean on creamy peanut butter and vegan butter for a rich, dense base, creamed together with granulated and brown sugar until smooth and fluffy. A splash of vanilla rounds out the flavor before flour, baking soda, and baking powder come together into a thick, cohesive dough. Each ball gets pressed into that classic crosshatch pattern with a fork, then baked until the edges turn golden while the centers stay soft and slightly underdone for maximum chew. A sprinkle of flaky sea salt on top plays up the sweet-and-salty contrast beautifully. They cool right on the pan into thick, tender cookies with crisp edges and a fudgy middle — a genuinely solid pick for an egg free cookie jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →18 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
