Preheat your oven to 350°F with the rack in the center, and line 2 baking sheets with parchment paper. In a small bowl, whisk together the cornstarch and warm water. Set aside.

Using a hand mixer or a stand mixer with the paddle attachment on, cream the softened vegan butter and brown sugar together on medium speed until smooth, about 2 minutes. Next, mix in the peanut butter, maple syrup, vanilla, and cornstarch mixture.

In a separate bowl, whisk the oat flour, baking powder, baking soda, and salt together. Slowly add this to the wet ingredients, mixing on low until incorporated.

Place cane sugar in a shallow bowl or pie plate. Roll balls of dough (about 1 ½ tablespoons of dough per cookie), coat with sugar, and place 2 inches apart on the baking sheets. Use a cookie scoop for this part if you have one!

With the tines of a fork, make a crisscross indent on each cookie, leaving the cookies fairly thick. Bake until the cookies are barely golden at the edges but still slightly underdone in the center, about 7-10 minutes depending on your oven.

Remove cookies from the oven and let them rest on the baking sheet for another 5 minutes. Gently transfer them to a wire cooling rack to finish cooling. Happy eating!