Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies is sweet, subtle, and slightly minty. Try serving them with vegan hot chocolate for fun dipping.flavorful cookies were a hit with the local surfers when I lived in Pacific Beach they provide enough energy to ride the waves.

Ingredients:

1 cup crunchy peanut butter (salted or unsalted)

½ cup vegan butter substitute,

slightly softened but not at

room temperature

½ cup maple syrup

¼ cup granulated sugar

(increase to cup if using

natural peanut butter)

¼ cup brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup nondairy chocolate chips

(optional)

Method - Crunchy Peanut Butter Cookies

Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the peanut butter, vegan butter substitute, maple syrup, granulated sugar, brown

sugar, and vanilla extract in a bowl and beat with an electric mixer until fluffy.

Add the flour and stir until well combined. Stir in the optional chocolate chips.

Notes and tips:

If you prefer smoother cookies, use creamy peanut butter instead of crunchy. Form the dough into 1½- to 2-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Use a fork to flatten each cookie and make a crosshatch design, if desired. Bake for about 15 minutes, or until the edges are golden brown. Cool on racks. Store in a sealed container.