Preheat oven to 350* F. Line two baking sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream non-dairy butter and brown sugar together until fluffy and well combined.
8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
Add the peanut butter and stir to combine. Then, add the non dairy milk and vanilla and stir once more.
⅔ Cup Natural Creamy Peanut Butter, 2 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
Add oats, flour, baking soda, baking powder and salt, Stir until everything is just combined.
1 ½ Cup Old-Fashioned Rolled Oats, ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
Use a 3 tablespoon cookie scoop to scoop the dough onto the baking sheet, being sure to leave at least 2 inches of space between each cookie.
Press each cookie dough ball down with the palm of your hand so its a disc that is about ½ inch thick. See photos above for reference. Sprinkle with optional flakey sea salt.
Flakey Sea Salt for Topping
Bake in a 350* oven for 12-15 minutes or until they are just golden at the edges. Allow to cool on the pan for 5 minutes before transferring the cookies to a wire rack to cool completely.
Repeat with remaining cookie dough.