Before you make these, take a moment and print out the following warning to post in your kitchen: "Eating one of these cookies will lead to eating a second. After the second, you'll have a third and then a fourth and so on. Eventually, you'll run out of cookies and you'll be compelled to make another batch and eventually your loved ones will be forced to host an intervention."  

Makes about 30 cookies.

10 oz (2 cups) flour

1 1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

8 oz (about 1 cup + 1 Tbsp) sugar

6 oz (about 2/3 cup) peanut butter

5.25 oz (about 3/4 cup) vegan margarine 

2 Tbsp aquafaba**

1 tsp vanilla extract

Optional

3/4 cup of vegan chocolate chips

Preheat your oven to 350° F.

In a medium mixing bowl bowl, combine the flour, salt, baking powder baking soda. 

In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer) combine the margarine, peanut butter and sugar and cream together until smooth.

Add the aquafaba and vanilla to the sugar mixture and beat for another 15-30 seconds to combine.

With the mixer on low, add the dry ingredients to the wet in 1/2 cup increments and mix until just combined. (add in the chocolate chips at this point if using)

Using a 1oz cookie scoop, scoop out nice round balls of dough and place them on a cookie sheet lined with parchment paper and then press each ball down slightly to flatten the cookie a bit. Don’t press them too hard, you want these to be a thick cookie. Space the cookies about 2 inches apart (they won't spread when baked).

Bake for 14-17 minutes* at 350° F degrees and remove when the bottoms of the cookies are just starting to turn golden.

Allow the cookies to cool on the baking sheet for a few minutes before allowing them to cool completely on a cooling rack.

Nutritional information (w/o chocolate chips): Per cookie 121 cal., 6.5g fat, 2 g protein

*At 14 minutes your final cookies will be softer. At 17 minutes the cookies will be a bit more crisp. Both are delicious so it's totally your call as to what you like.

**Aquafaba is just the cooking liquid from boiling beans that magically has some of the properties of eggs. Make your life easy and just use the retained liquid from a drained can of chickpeas.