Although these scrumptious cookies are delicious without chocolate, the dough works well with chocolate chips. If you really need a chocolate fix, drizzle melted chocolate over them.  

• 1½ cup all-purpose flour
• 1 teaspoon finely ground flaxseed 
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon arrowroot
• 1 teaspoon baking powder
• ½ cup vegan butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 cup natural peanut butter, crunchy or smooth
• 1 teaspoon vanilla extract
• 8 cup unsweetened almond milk
• ½ cup oatmeal (optional)
• ½ cup vegan chocolate chips (optional)
• ½ cup peanuts, roasted and chopped (optional)

Preheat oven to 375°F (190°C).  Mix flour, flaxseeds, salt, baking soda, arrowroot and baking powder together. Set aside.  Using a mixer, combine butter with white and brown sugar until fluffy. Add peanut butter and vanilla and continue to mix. One large tablespoon at a time, add flour mixture to mixing bowl containing sugars. Add one tablespoon of almond milk at a time, to thin out dough if it is too dry. Mixture should be moist and easily hold together; do not add too much milk. For a crunchier cookie, stir in oats or peanuts by hand. Add chocolate chips if you like.  Roll dough with your hands into small balls and placed on a cookie sheet. Flatten with fork. Dip fork into water to keep from sticking to dough. Bake 12-15 minutes or until slightly brown on edges. Place on cooling rack until room temperature.