Peanut Butter Cookies -

Peanut Butter Cookies

These Peanut Butter Cookies are a soft, chewy treat with a rich peanut flavor, perfect for a quick, satisfying snack.

Course: Dessert, Snack

Cuisine: American

Keyword: Gluten-Free, High Protein, Snack, Sweet Treat

Servings: 20 Cookies

1 cup Unsweetened Natural Peanut Butter or Almond Butter Can use creamy or crunchy
1 cup Cane Sugar
⅓ cup Unsweetened Plant-Based Milk
2 tsp Vanilla Extract or Vanilla Bean Paste
1 cup AP Flour Can substitute 1:1 Gluten-Free Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Sea Salt Only Use if nut butter is unsalted
2 tbst Turbinado Sugar Optional, for topping the cookies

Preheat the oven to 350°F. Line cookie sheets with a silicone baking mat or parchment paper.
In a large bowl, add the peanut butter and sugar and mix until creamy for about 2 minutes. Next, stir in the non-dairy milk and vanilla. Next, add the flour, baking soda, and salt, if using, and mix to combine. The dough will be tough to stir.
Using a 1½ tablespoon cookie scoop, scoop out the dough and roll into balls. Place the balls of dough about 2½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
Place in the oven and bake for 10 to 13 minutes. Let the cookies cool for 3 minutes on the cookie sheet before transferring to a wire rack to completely cool. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for 5 days. To keep longer, store in the refrigerator for up to 2 weeks. To freeze, let the cookies cool completely, and store in an airtight freezer-safe container for up to 3 months.