• In a small bowl add flax seed and water. Mix and let sit for 5 minutes.
• Into a medium size bowl add all purpose flour, baking soda and salt. Mix and set aside.
• Using an electric mixer cream the vegan butter, peanut butter, granulated sugar and brown sugar. Once done add in your flax+water mixture, non-dairy milk and vanilla extract. Mix until incorporated with the creamed butter. Once mixed, slowly add flour a little at a time, making sure to mix between each addition of flour. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
• Preheat oven to 375℉ and prepare a baking sheet with parchment paper or a silicon baking mat. In a small bowl add 1/4-1/2 cup granulated sugar.
• Scoop out cookie dough with a tablespoon and then roll the dough in your hands to create a smooth ball. Roll the ball of dough in the sugar and then place on the prepared baking sheet. Making sure to leave 2 inches of space in between each ball of dough.
• Bake for 9-11 minutes. See cookie sections for next step.

For plain peanut butter cookies

• Once the cookies are done use the back of a fork to flatten the cookies just enough so it is no longer puffed up. Let cookies sit on the cookie sheet for 3-5 minutes before moving them onto a cooling rack to finish cooling all the way. Store in airtight container.

For peanut butter and jelly cookies

• Scoop jelly into a bowl and whisk the jelly until smooth, this will help the jelly be easier and smoother to work with.
• Once the cookies come out of the oven use the back side of a teaspoon and press into the cookies to create a rounded center. Let the cookies sit for 3-5 minutes on the cookie sheet before moving them to a cooling rack.
• While the cookies are still warm pour the jelly into a piping back and pipe jelly into the rounded center. OR carefully spoon jelly into the center of the cookies. Let the cookies cool completely so the jelly can set before moving to an airtight container.

For peanut butter and chocolate cookies

• Once the cookies come out of the oven use the back side of a teaspoon and press into the cookies to create a rounded center. Let the cookies sit for 3-5 minutes on the cookie sheet before moving them to a cooling rack.
• Once cookies are cooled all the way, melt some vegan chocolate. Using a piping bag, a plastic bag with the tip cut off, or a spoon, add chocolate into the circular center of the cookie.
• Let chocolate set all the way before moving to an airtight container.