1 Preheat the oven to 180°C. In a small bowl mix the 1 tbsp peanut butter with the brown sugar (1/2 - 1 tsp depending on your taste). Use 1/2 tsp measuring spoon to scoop 6 even amounts onto a plate lined with baking paper. Place in the freezer while you make your cookie dough.
2 Combine the peanut butter, almond milk, brown sugar and vanilla into a bowl and mix well until smooth. Add in the cacao, baking soda and salt and mix again.
3 Divide and roll into 6 even-sized balls and place onto a lined baking tray. Use the back of a small measuring spoon to make a dent in the centre of each cookie. Take the peanut butter out of the freezer and add each one into the centre.
4 Bake for 12 minutes, or a few minutes less or more depending on how soft/crunchy you like your cookies. Cool for 10 minutes and enjoy.
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