Mix peanut butter and sugar with a hand mixer until creamy. Add vegetable milk and vanilla. Once creamy, incorporate flour, baking powder, and salt. Optionally, fold in chopped nuts such as walnuts or peanuts.
Preheat your oven to 455°F / 180°C. Line a baking tray with parchment paper.
Use about 1 heaping tablespoon of dough per peanut butter cookie. For evenly sized cookie dough balls, use an ice cream scoop to measure. Shape the dough into balls with your hands.
Place balls on a baking sheet, spacing each a few inches apart. Flatten them crosswise with a fork.
Bake in the preheated oven for about 10 to 15 minutes until golden brown. Depending on the oven, baking time may vary, so keep an eye on the peanut butter cookies after 8 minutes. Then remove and let cool on a cooling rack.
Sprinkle with sea salt and/or drizzle with chocolate syrup if desired. Enjoy!
Notes
Storage: Store baked cookies in an air-tight container at room temperature for up to a week.