In a medium mixing bowl, whisk together all ingredients except for the peanut butter.
Whisk in the peanut butter until smooth. At this point, the dough will seem like a thick brownie batter, but it will thick into more of a cookie dough in the fridge.
Transfer the dough to the fridge for 1 hour to chill.
During the final 10 or so minutes, preheat the oven to 325°F.
Scoop the dough using 1 ½ tablespoons and place on a parchment lined baking sheet.
Sprinkle the tops with cane sugar if desired and flatten the tops lightly. You can use your fingers or a fork.
Bake for 11-15 minutes or until the tops are lightly cracked and the bottoms are golden brown. They will continue to firm up as they cool.
Let cool for 15 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Sprinkle with salt flakes if desired and enjoy!
Notes
Store the cookies in an airtight container or ziplock bag.
Wrap in saran wrap or aluminum foil and freeze in an airtight bag or container.