vegan peanut butter cookies

An easy veganized recipe of traditional peanut butter cookies. While making mine, I realized I ran out of regular pb so I used a pumpkin spiced flavor pb. Turned out great and tasted like Fall. I currently have a jar of dark chocolate almond butter, which I'll be using to make the next batch. You can substitute any kind of nut butter in place of pb. 

Ingredients

1 cup organic cane sugar + more for rolling

1/2 cup vegan butter

1 cup peanut butter (crunchy or creamy - I used Wild Friends flavored pb this time)

1 tbsp vanilla extract

1/2 tsp pink salt

1 tsp baking soda

1 tsp baking powder

1 1/2 cups organic all-purpose unbleached flour

Instructions

Preheat oven to 375. 

Beat sugar and butter together, til creamy.

Add peanut butter an vanilla to mix. 

Stir in, by hand, salt, baking soda, baking powder and flour til smooth. 

Roll the dough into small tbsp sized balls. If dough is crumbly, add a couple tbsp of unsweetened nut milk, one tbsp at a time. 

On a parchment lined or silicone covered cookie sheet, place balled dough two/three inches apart after rolling dough in sugar. 

Flatten with the back of a fork, into a hashtag design. 

Bake for 15 minutes. 

Allow to completely cool on a rack. Store in a covered container at room temperature.