Soft, chewy peanut butter cookies

In the past couple of months, I've created several really (read: really, really, really) good peanut butter cookie recipes, but this one takes the cake. It's soft, chewy and probably one of the most flavorful and delicious peanut butter cookies you will ever stuff into your face. Which may be a problem if you're like me and have a difficult time controlling yourself around things that are fully capable of sabotaging the 6pack competition you're having with your brother. So, I'd like for you to know that the dough can be kept frozen, until ready to bake, for up to one week. See, I'm always prepared for our minor self control issues.

I don't know how many times I have to mention it to get through to you, but this is the softest, chewiest peanut butter cookie you will ever eat. GO MAKE THEM RIGHT NOW. Straight from the oven they're crisp on the outside and cakey on the inside, but you're going to store them in an airtight container to achieve maximum softness/chewiness. Enjoy them for breakfast, between meals, at 2am when you wake up becuase you thought you heard something. But really it was just your stomach rumbling because it wants another freaking cookie.

Oh, and for the record, I'm winning the 6pack competition.

PEANUT BUTTER COOKIES

1/4 c. vegan butter 1/2 c. creamy peanut butter 3/4 c. cane sugar 1 tsp pure vanilla extract 1 tsp unsulphured molasses 3 tbsp vegan sour cream 2 tbsp almond milk

1/4 tsp salt 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp xanthan gum 1/4 c. peanut meal 1 1/2 c. gluten-free flour 1/2 c. vegan chocolate chips, optional

In a large bowl, cream the butter, peanut butter, sugar, vanilla extract and molasses with an electric mixer, on high speed, until light and fluffy (approximately 15-20 seconds). Add the sour cream and almond milk and mix just until combined. Mix in the salt, baking soda, baking powder, xanthan gum and peanut meal, then stir in the flour with a wooden spoon. If you want to add some chocolate-y goodness to your cookies, now would be the time.

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. Using a medium cookie scoop, drop the dough onto the baking sheet, about three inches apart. Chill dough for 10 minutes then, using the backside of a fork, press a criss cross pattern into each cookie. Bake at 350˚F for 8-10 minutes then transfer to a cooling rack. Store cookies in an air tight container for up to 4 days.

Yield: approximately 3 dozen cookies