Ingredients

1/2 cup of margarine (can use vegan butter, butter or semi-solid coconut oil)
1 teaspoon of vanilla powder (or vanilla essence)
1 cup of sugar (I use 1/2 a cup less, but my partner prefers the sweeter cookie, so you can go 1 cup OR half a cup)
1 cup of natural unsalted peanut butter
1 1/2 cup of white flour
1 teaspoon of baking soda
2 tablespoons of cashew milk (or any plant milk)
chocolate spread

Steps

> With an electric beater beat margarine, sugar and vanilla powder (or essence) together for two minutes
> add peanut butter and beat for another minute
> pour in tablespoons of cashew milk
> fold in white flour and baking soda until combined
> each cookie about 1 tablespoon
> add a 1/2 teaspoon of chocolate spread in the middle, then roll in to a ball. Repeat!

> makes about 16 cookies
> bake until golden brown and the cookies feel a little firm (you can totally just cook them until they are just golden brown, but I like the cookies a little firmer)
> leave on a rack to cool down and eat!
> store in an airtight container up to a week