• 1 cup (270 g) peanut butter
• 1 cup (192 g) sugar
• 6 T almond milk
• 2 tsp vanilla
• 1 cup (120 g) flour
• 1 tsp baking soda
• generous pinch of salt

Preheat oven to 350 deg F. Line cookie sheet with parchment or leave ungreased.

Mix peanut butter and sugar until creamy. Add milk and vanilla. Add remaining dry ingredients.

Use mellon-baller to roll into 1.5 T balls. Criss-cross flatten with a fork.

Bake 10-13 minutes at 350 deg F.