I wanted to make these cookies because I had a jar of natural peanut butter sitting in my pantry that needed to get used. I looked for recipes that were based on natural peanut butter and I also filtered for “vegan” because I love a peanut butter cookie that is not competing with the flavor of butter or the flavor of eggs. I switched things up as one does and came up with these.

Salty Peanut Butter Cookies

400g natural peanut butter

280g granulated sugar 

8 tablespoons of milk or a non dairy, vegan milk

1 tablespoon vanilla

175g flour

1 1/2 teaspoon baking soda

1 teaspoon kosher salt

Plus more salt for sprinkling at the end of baking, I used Pink Sea Salt.

Preheat the oven 350 degrees. 

In a bowl of a stand mixer combine the natural peanut butter with the granulated sugar. Mix until creamy.

Add the milk or the non-dairy milk and the vanilla. Mix well.

Into the peanut butter mixture combine the flour, baking soda, and salt. The mixture will be crumbly looking but will hold together if you squeeze it in your hand.

Line two cookie sheets with parchment and make 15 cookies. Mold them into balls and then flatten them, once they are disk shaped use a fork or a potato masher to make a pattern on top of the cookie. 

Bake for about 18 minutes.

Immediately after removing them from the oven sprinkle with a flakey salt.  

Allow the cookies to cool completely before handling as they are very delicate while they are warm.