This is an easy peasy and straight forward recipe that produces soft and fluffy cookies. Take a couple of minutes to try them today.

INGREDIENTS:

1 1/4 C. Flour ( AP)
3 Tbsp. Aquafaba (chickpea brine)
1/2 C. Sugar (Fine, Organic, Raw)
1/2 C. Maple sugar (can sub brown sugar)
1/2 C. ( 1 stick) Butter (vegan)
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1 1/2 tsp. Vanilla extract (pure)
1/2 tsp. Salt (fine crystal kosher, sea salt)
1 C. Peanut butter (chunky, unsweetened)
3 T. Almond milk

DIRECTIONS:

Preheat oven to 350°

Mix dry ingredients (except for sugar) in a medium size bowl. In a large bowl, cream together sugar, butter, vanilla, milk, chickpea brine, and peanut butter with an electric mixture about 2 minutes.

Add dry ingredients in small batches to wet mixture and combine with a spatula until dough forms a large ball.

Spoon mixture in hand and roll mixture between two hands to form a ball and add to Silpat or parchment lined cookie sheet.

Using a fork, press the tines down on the dough balls, vertically and horizontally to flatten. Sprinkle tops with sugar. Place the cookies in the oven and let bake 12- 17 minutes.

When done, remove cookies from the oven an let cool a couple of minutes. Place cookies on a cooling rack and continue to cool about another 5 minutes.

Pour a nice cold glass of almond milk and enjoy your peanut butter cookies- you deserve it (yes, you do).