• Preheat oven to 350°F and cover a cookie sheet with parchment paper.
• In stand mixer, a large mixing bowl with an electric mixer, or a by hand, mix together the natural peanut butter, monk fruit sweetener or your favorite sugar substitute, plant-based milk, and vanilla extract. 
  1 cup natural peanut butter, 1/2 cup golden monkfruit sweetener, 1 tsp vanilla extract, 1/3 cup non-dairy milk
• Add the dry ingredients to the wet ingredients. Add baking soda, baking powder, flour, and salt if you're using it. Stir the ingredients thoroughly until a consistent cookie dough forms.
  1 cup all purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1 pinch salt
• Using a small cookie scoop or spoon, scoop out balls of dough and place them on the prepared baking sheet, leaving enough space between each for spreading. Using the tines of a fork make a crisscross pattern and flatten the cookie dough or sprinkle the tops with classic monkfruit sweetener for a crinkle effect.
  4 Tbsp classic monkfruit sweetener
• Bake cookies for approximately 10-12 minutes or until the edges turn golden brown. 
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Storage

• Store the cookies in an airtight container at room temperature. Keep them in a cool, dry place away from direct sunlight.

  Pro Tip: Place a slice of bread in with the cookies to keep them from drying out. Also, do not refrigerate cookies because this can cause them to dry out. 

  Freezing: Place cookies in a freezer-safe container, separated by parchment paper and freeze for up to 3 months in airtight bags. Thaw at room temperature when ready to eat.