I am a pretty huge fan of peanut butter, especially when in cookie form. This is a quick and easy veganized peanut butter crisscross cookie recipe with some cacao nibs thrown in to break up the texture (while delicious, PB cookies can sometimes get dry.)

Salted Peanut Butter & Cacao Nib Cookies

1/2 cup vegan shortening
1/2 cup smooth peanut butter
3/4 cup cane sugar
1-1/2 tsp vanilla extract
2 tbsp molasses
2 tbsp corn starch
1 tsp baking powder
1/2 tsp sea salt
1/4 cup cacao nibs
1-1/4 cup flour
2 tbsp non-dairy milk
1 tbsp coarse sea salt
1 tbsp coconut oil

Preheat your oven to 350ºF and grease two cookie sheets with the coconut oil, setting aside. In a large bowl cream together the peanut butter and shortening, then add the sugar and mix until light and fluffy (I use a hand mixer). Once the dough is fluffy, add in the vanilla and molasses and mix well. Then add the corn starch, baking powder, cacao nibs, and sea salt and blend evenly. Gradually add the flour in until the dough is firm and crumbly but not dry/powdery. If the dough is too dry add non-dairy milk by the tablespoon until the dough is workable and can be rolled into balls about the size of a walnut.

Arrange your cookies on the greased baking trays and press each one down flat with a fork to make the classic “crisscross” design. Add a small pinch of coarse salt to the top of each cookie then bake for 10-12 minutes or until the edges are very lightly browned (be careful, the undersides can burn quickly!) Let cool for 10 minutes before transferring, if they are moved too soon they might crumble apart. I  luuuuuurve these cookies!! ❤