Crispy Peanut Butter Cookies – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the sugar, brown sugar, baking soda and salt.
3. 3
   Add the flax egg, peanut butter and extract and mix into a soft dough.
4. 4
   Roll tablespoons of dough into balls the size of tbsp and place on the baking sheet, spaced apart.

   Baking pan

   💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
5. 5
   Press each ball twice with a fork, lengthwise and crosswise, to make a crisscross pattern.

   Fork
6. 6
   Sprinkle a little Coarse salt on each cookie.
7. 7
   Bake 10–12 minutes, until the cookies are golden at the edges.

   ⚙ BakingOvenBaking pan

   💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool completely before serving.