Ingredients:
1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
1 cup coconut sugar or pure cane sugar (192g) (or reduce to 3/4 cup sugar for a less sweet cookie)
6 TBS almond milk at room temperature
2 tsp vanilla extract
1 cup flour (120g) spelt, unbleached all-purpose, almond flour or 1-1 gluten-free blend
1 tsp baking soda
pinch of salt if nut butter is unsalted
1/2 cup vegan chocolate chips or chopped chocolate (optional)
Directions:
Preheat oven to 350F (180C). Line a cookie sheet with silicone mat or parchment paper, or leave ungreased.
In a large bowl, add the peanut butter and sugar and mix till creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda and salt and mix to combine. The dough will be tough to stir, but you can use your hands to mix it together.
Using a 1.5 TBS scooper, scoop out the dough and roll into balls, about 1 1/4 ". Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, (dipped in sugar) flatten in a crisscross pattern. Sprinkle with sugar or coarse salt (optional).
Bake in the oven for 10-12 minutes. (12 minutes will give you a crispier cookie that is tender inside).
Let cool a few minutes, then transfer to a wire rack.
Makes 20-24 cookies.
Recipe can be cut in half or doubled.
Store cookies in an airtight container on the counter for 5 days. To keep longer, store in the refrigerator for up to 2 weeks. They can also be stored in a freezer safe container for up to 2 months.
