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 

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.

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.