• 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, coconut sugar, plant-based milk, and vanilla extract. 
  1 cup natural peanut butter, 1/2 cup coconut sugar, 1/3 cup plant-based milk, 1 tsp vanilla extract
• Add the dry ingredients to the wet ingredients. Add baking soda, baking powder, flour, chocolate chips, and salt if you're using it. Stir the ingredients thoroughly until a consistent cookie dough forms.
  1 cup all purpose flour, 1/3 cup dark chocolate chips, 1/2 tsp baking soda, 1 pinch salt, 1/4 tsp baking powder
• 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.
• 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 for 4-5 days. 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.