• Preheat your oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

Make the vegan peanut butter cookies:

• Add the vegan butter, sugars, dairy-free milk and vanilla to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy and some of the sugar has dissolved. Add the peanut butter and beat until well combined.
• Add the flour, baking soda and salt and mix until just combined. Add the chocolate chips and stir through. The cookie dough should be very soft and tacky, but not too sticky. The consistency of your dough will hugely depend on the consistency of your peanut butter and vegan butter. If your dough is crumbly, add a 1/2 tablespoon (8g) of milk at a time and mix again. If your dough is very sticky, add 1 tablespoon (8g) of flour and mix again (or chill your dough).

Shape and bake the cookies:

• Divide and roll the cookie dough into around 18 balls.
• Arrange the cookie dough balls on your prepared baking sheets with about 5 cm (2 inches) between them. Using your fingers or the back of a glass, slightly flatten all of the balls. If desired, press more chocolate chips or chunks in the surface of each cookie.
• Bake the cookies in your preheated oven for around 13-16 minutes or until the edges are slightly golden brown. For soft cookies, bake them for less time or for crunchier cookies, bake them for longer.
• Allow the cookies to cool on the baking trays for at least 20-30 minutes. They'll be very soft when they're warm but will firm up. Transfer the cookies to a cooling rack to cool completely. If desired, sprinkle with flaky sea salt.
• Store the cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.