These chewy peanut butter are the perfect protein-packed after-school snack.
Preheat the oven to 160°C / 320°F / Gas Mark 3.
In a food mixer (or large bowl and electric whisk) beat together the peanut butter, dairy-free margarine, sugar and vanilla extract until smooth.
Stir in the flour, bicarbonate of soda and dairy-free milk until fully combined. Roughly chop the peanuts, add to the bowl and mix until they are evenly spread through the dough.
Divide the dough into 12 balls of a fairly equal size, and place on a baking tray covered with baking parchment or greaseproof paper. Squash the balls with a fork in a cross pattern, then bake for 15 minutes.
Remove the cookies from the oven after 15 minutes - they will still be very soft, don't panic! They will harden as they cool - this is the secret to a chewy cookie. After 10-15 minutes they should be firm enough to move to a cooling rack, (or to eat if you just can't wait!).