Soft Peanut Butter Cookies

½ cup Peanut Butter, : Make sure you use natural peanut butter, with no added sugar, no added oil, and unsalted. You can swap peanut butter for almond butter or cashew butter.

¼ cup Maple Syrup – (note 2)

▢¼ cup Milk

⅔ cup Self-Rising Flour – (note 3)

⅓ cup Dark Chocolate Chips

½ teaspoon Cinnamon

¼ teaspoon Salt

1 teaspoon Vanilla Extract

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper, and lightly oil the paper with oil. Set aside.

In a medium-size mixing bowl, stir peanut butter, maple syrup, milk, and vanilla extract if used. Stir with a rubber spatula until a creamy paste form.

Stir in the self-rising flour, cinnamon, and salt. Stir until a smooth cookie dough forms

Add chocolate chips, fold in now and stir to evenly combine.

Divide the dough into 9 equal portions, drop each dough ball on the baking sheet, and lightly press them with oiled palms to prevent the dough from sticking to your hands.

Bake the cookies for 12-14 minutes at 350°F (180°C) or until slightly golden on the top.

Let them cool down on a cooling rack for 30 minutes to firm up.