From Kelly, a PFI employee (The recipe came from Vegetarian Times, November/December 2006 issue. Kelly’s comments are in parentheses):

1 1/2 c. crunchy peanut butter
2 1/4 c. spelt flour
1 t. baking soda
1 t. salt
1 1/2 c. maple syrup (or use 3/4 c. maple syrup + 3/4 c. date syrup = less sweet cookie )
2 t. vanilla extract
1 1/2 c. chocolate chips or chunks (the recipe calls for vegan chips, but whatever…either semi sweet or bittersweet chocolate works well)

Preheat oven to 375. Coat baking sheets with cooking spray or line with parchment paper.

Combine peanut butter, maple syrup and vanilla in bowl. (If the peanut butter is stiff it can be warmed in a microwave for 30 to 45 seconds, but I’ve never had to do this. I use Adams or Trader Joe’s peanut butter and it’s soft enough already.)

Combine flour, baking soda and salt in large bowl. Stir in the peanut butter mixture until blended. Fold in chocolate chips.

Drop 2 tablespoons of dough for each cookie onto baking sheet. Bake 15 to 17 minutes or until golden brown. Cool 5 minutes and then transfer to wire rack to cool completely.

(Beware, these cookies are seriously addicting!)