- 1 cup natural peanut butter – creamy or crunchy
- 3/4 cup pure cane sugar or coconut sugar
- 6 tablespoons non dairy milk, room temp
- 2 teaspoons vanilla extract
- 1 cup flour (white flour or almond flour)
- 1 tsp baking soda
- big pinch of salt
Preheat your oven to 350 degrees F and line a cookie sheet or pan with non stick parchment paper,silicone mat, or aluminum foil
In a large bowl, add your peanut butter and sugar. Mix together until creamy
Next stir in your plant milk of choice and vanilla extract. Then add a your salt, flour, and baking soda. Mix to combine. If the dough is too tough to stir, you can use your hands to mix it.
Scoop and roll the dough into about 1 inch balls and place on your non stick baking sheet. Using the back of a fork, flatten the balls into a cross cross pattern.
**Dip your fork in sugar between pressing the cookies to keep the dough from sticking on the fork**
Bake for 13 minutes! The cookies will be crispy on the outside and chewy on the inside 🧡
[make sure your peanut butter has only 1 ingredient, peanuts! And if your peanut butter is already salted then there’s no need to add a dash of salt to the dough]
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