Peanut butter cookies? Yes please! Bake these cookies for less time if you like them chewy, more if you like them crisp. In fact, these crisp up nicely to become like peanut butter snaps. If you take them out of the oven when they are nice and soft, they will firm up a bit while resting. 

Prep Time: 30 min. Cook Time: 12-15 min. Makes about 40 cookies.

Ingredients:

½ cup white sugar

½ cup brown sugar

½ cup creamy peanut butter (I used salted)

¼ cup Earth Balance or other vegan “butter”

¼ cup maple syrup

¼ cup plain, unsweetened, non-dairy milk (I used soy milk)

2 “eggs” (either 1 tablespoon of egg replacer mixed with 2 tablespoons of water or 3 tablespoons of aquafaba)

1 tablespoon vanilla

1 ½ cup all purpose flour

⅜ teaspoon baking soda

¼ teaspoon salt

1. Preheat oven to 350
2. Cream together both sugars, the peanut butter, and the Earth Balance with an electric mixer.
3. Blend in the maple syrup, non-dairy milk, “egg,” and vanilla.
4. In a separate bowl, mix together the flour, baking soda, and salt, then stir the mixture into the wet ingredients. It should make a doughy consistency kind of like wet Play-Doh.
5. Form the dough into balls (about ¾ inch in diameter). Place the dough balls onto a greased or parchment lined baking sheet and press them down so that they form flat circles (aka so that they look like cookies). 
6. Bake for 12-15 minutes, or until the bottom is golden brown. It’s okay if the middles still seem a little moist. This will make them chewy when cooled. 
7. Transfer to a cooling rack and let cool before enjoying.