• 1 cup runny peanut butter (or tahini, almond butter, sunflower seed butter, or another favorite)

• ⅓ cup unsweetened oat milk (or other plant-based milk)

• 1 teaspoon vanilla extract

• ⅓ cup brown sugar

• ⅓ cup white sugar

• 1 cup all-purpose flour or gluten-free oat flour

• 1 teaspoon baking soda

• Pinch of salt

• 1 cup chopped mix-ins (potato chips, vegan pretzels, dried cranberries, vegan chocolate chips, vegan graham crackers, etc.)

1. Preheat the oven to 400°F, and line two baking sheets with reusable baking mats or parchment paper.

2. In a medium-size bowl:

   1. Combine the nut butter, milk, vanilla, and sugar and stir until smooth. 

   2. Add the flour, baking soda, and salt. 

   3. Mix until a very thick cookie dough is formed. 

   4. If needed, and an additional 1 to 2 tablespoons of milk to make a moldable batter.

3. Fold in your mix-ins of choice.

4. Scoop 3 tablespoons balls of dough, placed at least 2 inches apart, onto the prepared baking sheets, around six cookies per pan. Using your hands or a fork, squish down each cookie into a ½-inch-thick disk.

5. Bake for 9 to 12 minutes, or until cooked through. They will be slightly soft coming out of the oven. 

6. Allow to set for at least 10 to 15 minutes before serving.
   
   

NOTES:

• Store in an airtight container on the counter for up to 5 days.