Recipe submitted by Sarah Totney

Ingredients:

250g unsalted peanut butter (smooth or crunchy)
120g coconut sugar
2 tbsp maple syrup
80ml oat milk (or any plant milk)
2 tsp vanilla extract
1 tsp bicarbonate soda
250g plain flour
1 pinch salt
50g cacao nibs (optional)

Directions:

Preheat the oven to 180c.
Mix the peanut butter and coconut sugar in a large bowl, until smooth.
Add the oat milk, maple syrup and vanilla extract and mix until all ingredients are incorporated.
Lastly add the flour, bicarbonate of soda, salt and cacao nibs and stir.
Bring the dough together with your hands and ensure that the ingredients are well mixed.

Line 2 baking trays with greaseproof paper. Alternatively you can use one tray and bake in two batches.
Take a large tablespoon amount of dough and roll into a ball. Place the ball on the baking tray. Use the back of a fork to flatten the dough ball and create a crisscross pattern.
Follow the same process for the rest of the dough. Lightly sprinkle the cookies with coconut sugar or coarsely ground salt.
Bake cookies for 10 minutes and allow to cool on a wire rack.