Turn on the oven to 180°C, air circulation and set the rack to the middle position.

Take a glass bowl and add the peanut butter along with the sugar. Mix well to a nice creamy paste. Pour in the almond milk and the vanilla extract and stir to combine.

Add the flour with the baking soda and the salt and mix well with your hands.

Scoop a tbsp mixture to your palm and form a ping-pong size ball. Use an oven dish lined with parchment paper and add the balls to it allowing some space between them as you will be flattening them.

To flatten them, take a fork and dip it to some white sugar. Then press the balls all the way down to 5mm thickness in a crisscross way.

Bake for about 12’. Remove from the oven and allow to cool on a wire rack for about 15’.